Vanilj Tiramisukaka

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1. 1
   Preheat the oven to 350° F. Grease an 8 or 9 inch round cake pan and line with parchment paper.
2. 2
   In a large mixing bowl, beat together the butter and sugar until combined. Add the sour cream and 1 tablespoon vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, and salt. Fold in the chocolate chunks. Pour the batter into the prepared pan.
3. 3
   Bake for 28 to 30 minutes, until the center is just set. Let cool 5-10 minutes. Run a knife around the edge of the cake and invert the cake onto a plate, flip it back over onto a serving plate. Let cool.
4. 4
   In a small saucepan, combine the coffee, rum, 1/2 teaspoon vanilla, and honey. Bring to a boil over high heat, boil 1-2 minutes. Remove from the heat. Let cool slightly. Brush the top of the cake with coffee syrup, repeating until all syrup has been used. Allow the cake to absorb the liquid for 30 minutes.
5. 5
   Using an electric mixer, whip the mascarpone/cream cheese until smooth. Add the cream and whip until soft peaks form. Add the honey and vanilla. Whip once more until combined. Dollop frosting onto the cake. Dust generously with cocoa powder just before serving. Cake will keep for up to 4 days in the fridge.