-
1
Preheat the oven to 350F (180C).
-
2
Use a tube pan that is constructed in one piece because the batter is very thin and will flow through the seams of a 2-piece pan.
-
3
Butter it GENEROUSLY and coat it with flour.
-
4
Tap out excess.
-
5
Measure out everything.
-
6
Melt the chocolate close to the end because if it cools it won't mix in properly.
-
7
Heat the chocolate with 2 tablespoons of coffee over low heat, stirring constantly until it is just melted and smooth.
-
8
Reserve.
-
9
Cream the butter; then gradually add the sugar and beat until the mixture is light.
-
10
Add the eggs one at a time; then STIR in the vanilla and the melted chocolate.
-
11
Sift the flour and measure 2 cups; then resift with the baking soda and the salt.
-
12
GENTLY STIR it into the batter, ALTERNATING it with the rest of the coffee, until all is incorporated.
-
13
Pour the batter into the tube pan, and bake the cake for 50 minutes, or until the cake pulls away from the sides and a toothpick inserted in the middle comes out clean.
-
14
Let rest 5 minutes in the pan, then turn out onto a rack to cool.
-
15
When cool, dust with powdered sugar.
-
16
You may cut the cake in half and fill it with a chocolate icing but it stands superbly alone.
