Preheat oven to 350 degrees F (175 degrees C) and grease a 9-inch springform pan.

Sift together flour, baking powder, baking soda, salt, 3/4 cup sugar, and 1/4 cup cocoa powder in a mixing bowl.

Add soy milk, oil, vanilla extract, and rum extract (or extra vanilla) to the dry ingredients.

Mix until a thick batter forms.

Pour batter into the prepared cake pan.

Sprinkle the remaining cocoa powder and sugar evenly over the batter.

In a separate measuring cup, combine boiling water, maple syrup, and rum.

Carefully pour the liquid mixture over the cake batter in the pan.

Place the cake pan on a cookie sheet to catch any drips.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean (or with moist crumbs).

Let cool slightly before releasing the sides of the springform pan.

Serve warm on a plate with a slight edge.

Optional: Top with a scoop of vanilla soy ice cream.