You may also like
Categories:
shortening baking cocoa bittersweet chocolate butter sugar eggs coffee rum vanilla flour baking soda salt confectioners cream
Viewed: 41 - Published at: 5 years agoIngredients
- Shortening
- Baking cocoa
- 8 ounces bittersweet chocolate, chopped
- 1 cup butter, cubed
- 1-1/2 cups sugar
- 2 eggs
- 1-1/3 cups strong brewed coffee
- 1-1/2 teaspoons rum extract
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Confectioners' sugar
- Whipped cream, optional
Method
- Generously grease a 10-in. fluted tube pan with shortening; dust with cocoa, tapping pan to coat evenly. Tap out excess cocoa.
- In a microwave, melt chocolate and butter; stir until smooth. Transfer to a large bowl. Beat in sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in coffee and extracts. Combine the flour, baking soda and salt; gradually add to the chocolate mixture and mix well.
- Pour into prepared pan. Bake at 325° for 45-55 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely.
- Sprinkle with confectioners' sugar. Serve with whipped cream if desired.
