Recipe courtesy of Kerry Vincent
Total:
3 hr 5 min
Active:
35 min
Yield:
16 to 20 servings
Level:
Easy

Ingredients

Whipped Chocolate Buttercream

Directions

Grease and lightly flour a large Bundt pan or alternatively use a vegetable release spray. 

Place the rack at the center of the oven and preheat to 300 degrees F. 

Melt, do not boil, butter, sugar, chocolate, and coffee in a medium-sized saucepan with the hot water, until the sugar is dissolved. Cool completely and pour into a large mixing bowl. 

Set the mixer on slow to medium speed. 

Sift together the combined flours and cocoa. In a separate bowl, combine the beaten eggs, vanilla, and coffee-flavored liqueur. 

Add the flour mixture alternately with egg mixture to the basic chocolate mixture. This is a thin mixture do not over beat. Pour the mixture into the prepared pan and place into the preset oven. 

Bake for 1 1/4 to 1 1/2 hours at 300 degrees F. 

Check with a skewer to be sure the cake is cooked through. 

Cool the cake for 20 minutes before removing it from the pan.

Whipped Chocolate Buttercream

Barely melt the chocolate in a double boiler over gentle heat. Remove from the heat source and pour into a large mixing bowl then cool for five minutes. Add the butter, cream, vanilla, coffee-flavored liqueur, and mix on medium speed until the mixture thickens. Finally add the confectioners' sugar in small batches until the mixture holds a medium peak. If the kitchen temperature is warm, and the icing is not of spreading consistency place the bowl in the refrigerator for a few minutes, then recommence mixing. Slather the icing over the cake with an offset palette knife. 

Cook's Note

The recipe can be frozen, triple-wrapped, for up to three months. Adding 1/2 to 1 cup of roughly chopped toasted walnuts or pecans can also add punch and a change of pace to the recipe. Serving suggestions: The cake may be iced with chocolate butter frosting or alternatively simply sift confectioners' sugar 'snow' onto the cake top after cooling or place a slice of cake into a pool of commercial raspberry puree then for decoration add whole fresh raspberries. Top with a dollop of whipped heavy cream.

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