Ingredients
1 1/2 cups butter (no substitutes)
12 (1 ounce) squares bittersweet chocolate
2 1/4 cups sugar
3 eggs
2 cups strong brewed coffee
2 teaspoons rum extract
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
confectioners' sugar
Whipped cream
Directions
1. In a microwave, melt butter and chocolate; stir until smooth. Transfer to a large mixing bowl. Beat in sugar. Add eggs, one at a time, beating well after each addition. Beat in the coffee and extracts. Combine the flour, baking soda and salt; gradually add to the chocolate mixture.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325 degrees F for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely.
3. Dust with confectioners' sugar. Serve with whipped cream if desired.
1 1/2 cups butter (no substitutes)
12 (1 ounce) squares bittersweet chocolate
2 1/4 cups sugar
3 eggs
2 cups strong brewed coffee
2 teaspoons rum extract
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
confectioners' sugar
Whipped cream
Directions
1. In a microwave, melt butter and chocolate; stir until smooth. Transfer to a large mixing bowl. Beat in sugar. Add eggs, one at a time, beating well after each addition. Beat in the coffee and extracts. Combine the flour, baking soda and salt; gradually add to the chocolate mixture.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325 degrees F for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely.
3. Dust with confectioners' sugar. Serve with whipped cream if desired.
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