Preheat your oven to 180°C (350°F). In a large bowl, beat the eggs and sugar until the mixture is light and fluffy. Add in the oil and milk, and mix until smooth. Stir in the semolina, cocoa powder, flour, and baking powder until everything is well combined.

Pour the batter into a greased or parchment-lined 35 × 20 cm (approx. 14 × 8 inch) baking pan. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, heat the milk and sugar in a small saucepan over low heat until the sugar has fully dissolved. Let it cool slightly, then stir in the rum.

Once the cake is done and still warm, poke holes all over the surface with a fork. Slowly pour the sweetened rum milk over the cake so it absorbs evenly.

Let the cake cool completely.

Arrange the sliced peaches evenly across the soaked sponge. Whip the cream until stiff peaks form, then gently spread it over the peaches, creating an even layer.

In a small saucepan, melt the butter. Add in the cocoa powder and milk, stirring until smooth and shiny.

Let the glaze cool slightly—it should still be pourable, but not hot. If it’s too hot, it can melt the whipped cream and cause the layers to slide. When it’s just warm, carefully pour it over the whipped cream layer and spread it out evenly.