Mocha Rum Cake

• cocoa powder for dusting
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3/4 pound fine-quality bittersweet chocolate (not unsweetened), chopped
• 3 sticks (1 1/2 cups) unsalted butter, cut into pieces
• 1/3 cup dark rum
• 2 cups strong brewed coffee
• 2 1/4 cups granulated sugar
• 3 large eggs, beaten lightly
• 1 1/2 teaspoons vanilla extract
• confectioners' sugar for dusting
• lightly sweetened whipped cream

1. Preheat oven to 300F.
2. Butter a 4 1/2-inch-deep (12-cup) Kugelhupf or bundt pan and dust with cocoa powder, knocking out excess.
3. In a bowl whisk together flour, baking soda, and salt.
4. In a large metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring until smooth.
5. Remove chocolate from heat and stir in rum, coffee, and granulated sugar.
6. With an electric mixer beat in flour, 1/2 cup at a time, scraping down side, and beat in eggs and vanilla until batter is combined well.
7. Pour batter into prepared pan.
8. Bake cake in middle of oven until a tester comes out clean, about 1 hour and 50 minutes.
9. Let cake cool completely in pan on a rack and turn it out onto rack.
10. Cake may be made 3 days in advance and kept wrapped well and chilled.
11. Dust cake with confectioners' sugar and serve with whipped cream.

cocoa, allpurpose, baking soda, salt, bittersweet chocolate, unsalted butter, dark rum, coffee, sugar, eggs, vanilla, confectioners, whipped cream

Taken from www.epicurious.com/recipes/food/views/mocha-rum-cake-11112 (may not work)