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Mocha Rum Cake
Gourmet January 1994

Cocoa powder for dusting
3 cups flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 pound fine quality bittersweet chocolate, chopped
1 1/2 cups unsalted butter, cut into pieces
1/3 cup dark rum
2 cups strong brewed coffee
2 1/2 cups sugar
3 large eggs, beaten lightly
1 1/2 teaspoons vanilla extract
Confectioner's sugar for dusting
Lightly sweetened whipped cream

Preheat oven to 300 degrees F. Butter a 4 1/2-inch deep (12 cup) Kugelhupf or Bundt pan and dust with cocoa powder, knocking out excess.
In a bowl whisk together flour, soda and salt. In a large metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring until smooth. Remove chocolate from heat and stir in rum, coffee and sugar.
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. Pour batter into prepared pan.
Bake cake in middle of oven until tester comes out clean, about 1 hour 50 minutes. Let cake cool completely in pan on a rack and turn it out onto rack. (Cake may be made 3 days in advance and kept wrapped well and chilled.) Dust cake with confectioner's sugar and serve with whipped cream.
 

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