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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Yum - what moist, rich cake! is a typical comment when folks take a bite of this lovely dessert. Bittersweet chocolate and strong coffee pair up to deliver the distinctive taste. A dusting of confectioners' sugar is all you need to top this flavorful cake. -Mark Trinklein, Racine, Wisconsin Ingredients:
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 king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
confectioners' sugar |
whipped cream, optional |
Directions:
1. Generously grease a 10-in. fluted tube pan with shortening; dust with cocoa, tapping pan to coat evenly. Tap out excess cocoa.
2. 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.
3. 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.
4. Sprinkle with confectioners' sugar. Serve with whipped cream if desired. Yield: 12 servings.
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