Ingredients
- 1 1/2 cups unsalted butter
- 3/4 lb bittersweet chocolate , broken
- 3 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1/3 cup dark rum
- 2 cups brewed coffee (make it strong)
- 2 tsp vanilla extract
- 2 1/4 cups sugar
- 3 large eggs
Garnish:
- 1/4 cup rum , for soaking cake (optional)
- powdered sugar , for dusting
- whipped cream , as desired
Servings: bundt cake
Units:
Instructions
- First of all, preheat your oven to 300F. Then butter a 4 1/2-inch-deep (12-cup) bundt pan and dust with cocoa powder.
- In a medium pot, melt the butter into pools of deliciousness. Remove from heat and stir in the chocolate pieces. Cover and let melt.
- Meanwhile, whisk together flour, baking soda, and salt.
- Stir the rum, vanilla extract, coffee, and sugar into the melted butter mixture.
- Slowly combine butter mixture with dry mixture (add about half, whisk until smooth, then add remainder). Add 3 eggs and beat until a smooth batter forms. Scrape the sides as needed to work in all the flour.
- Pour into bundt pan and bake for 1 hour and 50 minutes. Be sure to leave at least one inch clear at the top of the bundt pan so that it doesn’t overflow.
- Let the cake cool to room temperature on a rack, then flip out. If you rush and flip it out while still warm, half your cake might stay in the pan.
- Once flipped, you may refrigerate until needed (for up to 3 days). You can even poke it all over with a skewer and sprinkle on a shot or two of extra rum, if you’re feeling wild (just be sure to let it sit overnight to soak it all up evenly).
- Then dust with a flurry of powdered sugar, slice thickly, and serve with a dollop of whipped cream.