Aunt Isabelle's Chocolate Tipsy Cake

Aunt Isabelle’s Chocolate Tipsy Cake - Courtesy of Costco Connections
12 to 14 servings

1 cup unsweetened cocoa powder, plus more for dusting the pan
1 cup freshly brewed coffee
1/2 cup dark rum
1 cup unsalted butter, cut into small pieces
2 cups sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla

Chocolate Rum Icing

2/3 cup semisweet chocolate chips
2 tablespoons butter
2 tablespoons half and half
2 tablespoons dark rum (plus more as needed)

Preheat the oven to 325.  Grease a large Bundt pan;dust with cocoa powder. Place coffee, dark rum, butter, and cocoa powder in a saucepan over medium heat and stir gently until the butter is melted.  Remove from heat and add sugar, stirring until dissolved.  Set aside to cool. 

Combine dry ingredients.  In another bowl combine eggs, buttermilk and vanilla.  When the chocolate mixture is cool, stir it into the egg mixture.  Add flour mixture a little at a time until well combined.

Bake 40 to 50  minutes or until a toothpick comes out clean.  Cool on wire rack.

Prepare the chocolate rum icing by melting chocolate, then adding butter and rum; simmer 5 minutes while stirring constants.  Add milk to thin the sauce if needed.  Cool slightly.  Drizzle over cooled cake.