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Receta Mocha Rum Cake

by Global Cookbook

Ingredientes

Cocoa pwdr -- for dusting 3 c. All-purpose flour 1 1/2 tsp Baking soda 3/4 tsp Salt 3/4 lb Bittersweet chocolate --     Minced 3 stk unsalted butter --     Cut into pcs 1/3 c. Dark rum

2 c. Strong brewed coffee 2 1/4 c. Granulated sugar 3 lrg Large eggs -- lightly beaten 1 1/2 tsp Vanilla     Confectioner's sugar -- for     Dusting     Lightly sweetened whipped     Cream

Direcciones

1. Preheat oven to 300F. Butter a 4 1/2-inch-deep (12-c.) Kugelhupf or possibly bundt pan and dust with cocoa pwdr, knocking out excess.
2. In a bowl whisk together flour, baking soda, and salt. In a large metal bowlset over a saucepan of barely simmering water heat chocolate and butter, stirring till smooth. Remove chocolate from heat and stir in rum, coffee, and granulated sugar. With an electric mixer beat in flour, 1/2 c. at a time, scraping down side, and beat in Large eggs and vanilla till batter is combined well. Pour batter into prepared pan.
3. Bake cake in middle of oven till a tester comes out clean, about 1 hour and 50 min. Let cake cold 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.
4. Dust cake with confectioners' sugar and serve with whipped cream.

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