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1
Grease and lightly flour a large Bundt pan or alternatively use a vegetable release spray.
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2
Place the rack at the center of the oven and preheat to 300 degrees F.
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3
Melt, do not boil, butter, sugar, chocolate, and coffee in a medium-sized saucepan with the hot water, until the sugar is dissolved.
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4
Cool completely and pour into a large mixing bowl.
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5
Set the mixer on slow to medium speed.
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6
Sift together the combined flours and cocoa.
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7
In a separate bowl, combine the beaten eggs, vanilla, and coffee-flavored liqueur.
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8
Add the flour mixture alternately with egg mixture to the basic chocolate mixture.
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9
This is a thin mixture do not over beat.
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10
Pour the mixture into the prepared pan and place into the preset oven.
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11
Bake for 1 1/4 to 1 1/2 hours at 300 degrees F.
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12
Check with a skewer to be sure the cake is cooked through.
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13
Cool the cake for 20 minutes before removing it from the pan.
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14
Barely melt the chocolate in a double boiler over gentle heat.
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15
Remove from the heat source and pour into a large mixing bowl then cool for five minutes.
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16
Add the butter, cream, vanilla, coffee-flavored liqueur, and mix on medium speed until the mixture thickens.
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17
Finally add the confectioners' sugar in small batches until the mixture holds a medium peak.
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18
If the kitchen temperature is warm, and the icing is not of spreading consistency place the bowl in the refrigerator for a few minutes, then recommence mixing.
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19
Slather the icing over the cake with an offset palette knife.
