There is no chocolate cake that can't be improved with the addition of a little coffee and rum! It's simple to make and very dense and rich.
Thank you thank you! I found this recip originally in a book of southern recipes and fell in love. Unfortunately over the course of several moves I lost the cookbook and for the life of me couldnt remember the exact amounts. I thought it lost forever until I came across this. Exactly the way I remember it except I always made it with Jim Bean, and instead of flour I dust my bundt pan with cocoa powder. I also always let it cool completely in the pan set up on a wire rack before trying to turn it out. Usually that will keep it from sticking but if not I slice it up, arrange them nicely and dust a little powder sugar on top. - 13 Jul 2008 (Review from Allrecipes USA and Canada)
Excellent cake! Very rich, but not too sweet. A big hit the two times I made it. I definately needs to cool completely before you turn over the bundt pan. It's so moist it will come apart if it's not cool. We put the pieces back, topped the whole thing off with a chocolate ganache and went to the party! Didn't come home with any. - 20 Apr 2003 (Review from Allrecipes USA and Canada)
I've made this cake several times and it's always successful. Sometimes, I soak dried cherries in the rum (or whiskey) and add those in. - 21 Oct 2006 (Review from Allrecipes USA and Canada)