For the chocolate honey cake, preheat the oven to 180º C hot air.
Bring the butter and honey to the boil briefly and then leave to cool. Stir in eggs, spice, cocoa and lemon juice.
Sift the flour and baking powder, mix with the almonds and knead into the honey mixture. Finally, add the candied fruit and rum.
Grease the baking tray and dust with flour. Spread the dough on the baking sheet and brush with milk. Smooth with a pastry card. Bake for about 20 minutes and let cool.
Spread the cake with jam. Roll out the marzipan with some powdered sugar and spread on the jam.
Finally, cover the chocolate-honey cake with a chocolate glaze.