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1
In a small saucepan, bring the 3/4 cup water to a boil.
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2
Immediately remove from the heat and stir in the coffee until disolved.
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3
Add the chocolate and honey and whisk until the chocolate is melted and the mixture thickens.
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4
Let cool for 10 to 15 minutes, until tepid.
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5
In a medium bowl, using a wire whisk, stir together the flour, baking soda, salt and pepper, until throughly blended.
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6
In a 4 1/2 quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter at medium speed for 30 to 45 seconds, until creamy and smooth.
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7
Add the vegetable shortening.
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8
Increase the speed to medium-high and beat for 30 seconds longer.
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9
Add the sugar, 1 tablespoon at a time, taking 8 to 10 minutes to blend well.
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10
If using a hand mixer, take at least 15 minutes to blend well.
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11
Scrape the sides of the bowl occasionally.
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12
Add the eggs, one at a time at 1 minute intervals.
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13
Reduce the speed to medium.
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14
Stir the chocolate/honey mixture once or twice, then add to the batter along with the vanilla, scraping the side of the bowl as necessary.
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15
Beat 30 seconds longer.
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16
At low speed, one-third at a time, beat in the flour mixture alternately with the ice water.
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17
Mix briefly just until each addition is barely incorporated into the batter.
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18
Scrape down the side of the bowl and mix the batter 10 more seconds.
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19
Scrape the batter into the prepared pan and smooth the surface with the back of a spoon.
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20
Center the pan on the rack and bake for 65 to 75 minutes, until the cake begins to come away from the side of the pan and a wooden toothpick inserted into the center comes out clean.
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21
Set the cake onto a wire rack to cool for 15 to 20 minutes.
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22
Invert the cake onto the rack and remove the pan.
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23
Cool completely.
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24
Break the chocolate bars into 1-inch pieces and place them in a food processor fitted with the metal chopping blade.
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25
Process for 15 to 25 seconds, until finely chopped.
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26
Empty the chocolate into a medium bowl.
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27
In a small saucepan, heat the cream and corn syrup on low heat until it comes to a gentle boil.
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28
Immediately pour the hot cream over the chocolate.
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29
Let the mixture stand for 30 seconds to melt the chocolate.
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30
Gently whisk until smooth.
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31
Stir in the liqueur or rum and vanilla.
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32
If the surface is oily, stir in 1/2 to 1 teaspoon of hot water.
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33
Put the wire rack with the cake over a baking sheet.
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34
Pour the chocolate glaze over the top of the cake.
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35
Let the glaze drip down the sides of the cake without coating it completely.
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36
Lift up the rack with the cake and transfer it to another baking sheet.
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37
Put the baking sheet with the cake in the refrigerator to chill for 5 to 10 minutes to set the glaze.
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38
Store the cake at room temperature under a glass cover or in an airtight container for up to 5 days.
