Rum-laced chocolate cake with almond praline recipe

Ingredients

• Chocolate cake
• 170 gram butter, at room temperature, plus extra for greasing tin
• 100 gram caster sugar, plus extra for dusting
• 200 gram soft brown sugar
• 2 eggs, beaten
• 2 teaspoon vanilla extract
• 2 tablespoon rum (optional)
• 250 gram flour, plus extra for dusting
• 55 gram cocoa (dutch-process if possible)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 cup buttermilk or a mixture of plain yoghurt and milk
• Almond praline
• 50 gram whole almonds
• 50 gram caster sugar
• Chocolate rum glaze
• 200 gram dark chocolate
• 75 gram unsalted butter
• 2 tablespoon rum (or any fruit liqueur)