Cocoa powder — for dusting
3 c All-purpose flour
1 1/2 ts Baking soda
3/4 ts Salt
3/4 lb Bittersweet chocolate —
Chopped
3 Sticks unsalted butter —
Cut into pieces
1/3 c Dark rum
2 c Strong brewed coffee
2 1/4 c Granulated sugar
3 lg Eggs — lightly beaten
1 1/2 ts Vanilla
Confectioner’s sugar — for
Dusting
Lightly sweetened whipped
Cream
Preheat oven to 300oF. 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, baking 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
granulated 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 a tester comes out clean, about 1 hour
and
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 confectioners’ sugar and serve with whipped cream.
Yields
12 Servings