Instructions:
Method
Preheat oven to 350º. Oil and flour one spring form pan or two 8 inch pans. Puree tofu in food processor and add syrup, coffee, water, vanilla, rum and blend until smooth. In a separate bowl, sift together flour, cocoa, baking powder, baking soda, cinnamon. Add the wet ingredients to the dry and mix thoroughly until combined. Divide into pans and cook until springy to touch, approximately 25 minutes. Remove from oven and cool on a rack.
To make the rum syrup, add all ingredients in a small saucepan and heat until combined. Allow to cool and brush onto cake layers.
To make the chocolate tofu frosting, puree the silken tofu in a food processor. Add the vanilla, rum and melted chocolate, blend until well combined. Keep cool until it is time to frost the cake.

Alternatives
to make without rum- substitute water for rum in recipe
to make without espresso– substitute water for espresso in recipe
any kind of fruit syrup tastes good between cake layers ex) boiled, sweetened peach puree
to add fruit to frosting– mix it in and add 1-2 tsp cocoa powder to stiffen it up