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Categories:
cocoa all-purpose baking soda salt bittersweet chocolate unsalted butter dark rum coffee sugar eggs vanilla confectioners whipped cream
Viewed: 26 - Published at: 3 years agoIngredients
- 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
Method
- Preheat oven to 300F.
- 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.
