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1
Adjust rack one-third up from the bottom of the oven and preheat to 325u00b0F.
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2
Choose a 9 inch Bundt pan or any other turban tube pan (10 cup capacity).
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3
Butter the pan well, then dust the whole inside of the pan with fine, dry plain bread crumbs.
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4
Shake out any excess crumbs and set aside.
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5
Sift together the flour, baking soda and salt, set aside.
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6
Melt chocolate in a small double boiler or microwave on low setting.
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7
Set aside to cool slightly.
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8
In a 2 cup glass measuring jug dissolve the coffee in the boiling water.
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9
Add cold water to the 1 1/2 cup line.
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10
Add 1/2 cup of dark rum. Set aside to cool completely.
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11
In a large bowl of an electric mixer, cream the butter, add the vanilla and sugar.
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12
Add the eggs one at a time, beating until smooth.
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13
Add chocolate and beat to mix well.
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14
Adjust the machine to low speed, add the dry ingredients and the coffee/rum liquid alternately and gradually to avoid splashing.
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15
Scrape the bowl with a spatula, and beat until smooth.
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16
Pour into pan, smooth the top to make level.
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17
Bake for 1 hour 10 minutes.
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18
Test for doneness with a cake tester or a long thin barbecue stick and bake only until the tester comes out clean and dry.
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19
Cool in the pan for 15 minutes, then cover with a rack and invert.
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20
Remove the pan.
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21
Using a pastry brush or any 1 inch bristle paint brush, paint the cake with the extra 1/3 cup of dark rum, it will absorb completely.
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22
Leave the cake on the rack to cool.
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23
The cake can be served plain, or it is delicious with coffee flavored whipped cream.
