Recipe - Mocha Rum Cake

Cocoa powder for dusting
3 cup Allpurpose flour
1 One half teaspoon Baking soda
Three fourths teaspoon Salt
Three fourths pound Bittersweet chocolate
Chopped
3 Sticks unsalted butter
Cut into pieces
1/3 cup Dark rum
2 cup Strong brewed coffee
2 One fourth cup Granulated sugar
3 lg Eggs lightly beaten
1 One half teaspoon Vanilla
Confectioner's sugar for
Dusting
Lightly sweetened whipped
Cream

Preheat oven to 300oF. Butter a 4 1/2inchdeep (12cup) 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, One half 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.

Posted to MCRecipe Digest V1 #148

Date: Fri, 12 Jul 1996 16:37:41 EST5EDT

From: NURPPL@NURSE.EMORY.EDU

Recipe By : Gourmet, January 1994