1 cup Unsweetened Cocoa Powder +3 tblspns for dusting pan
1/2 cup Brewed Coffee
1/2 cup Whiskey
2 cups Unsalted Butter - cut into 1inch pcs
2 cup Sugar
2 cup All-Purpose Flour
4 tsp Baking Soda
1/2 tsp Salt
2 Large Eggs
1 tsp Vanilla
Confectioners Sugar for dusting
_______________________________________________________1 Put oven rack in middle position and preheat oven to 325°F
2 Butter Bundt Pan then dust with 3 tblespns cocoa powder, knocking out excess
3 Heat coffee, whiskey, butter & remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted
4 Remove from heat, add sugar and whisk until dissolved, about 1 minute
5 Transfer mixture to a large bowl and cool 5 minutes
6 While chocolate mixture cools - wisk flour, baking soda & salt in a bowl
7 In a smaller separate bowl: Wisk eggs and vanilla together - then wisk that into cooled chocolate mixture until combined well
8 Now add flour mixture and whisk until just combined to be thin and bubbly
9 Pour batter into Bundt Pan and bake 40 to 50 minutes - test with wooden pick or skewer
10 Cool cake completely in pan on a rack 4 about 2 hours
11 Once released & removed from pan - dust with confectioners sugar on serving/presentation plate
*Note: This cake improves in flavor if made at least 1 day ahead & kept - in a cake keeper or wrapped well in plastic wrap - at cool room temperature undusted w/ conf sugar. Dust only after placed onto presentation plate. Also: It can be made up to 5 days ahead & chilled. Bring to room temperature before serving. Dust with the confectioners sugar.
