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.

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.

Yield: icing for 1 cake