Preheat oven to 350 degrees. Grease inside of 9 inch tube pan and dust with cocoa. Place butter and chocolate in top of double boiler and cook over simmering water until melted. Sift flour, baking powder, soda, and salt. In large mixing bowl, beat together eggs and sugar until creamy. Add melted chocolate mixture and beat until blended.
At low speed mix flour mixture with pumpkin alternately. Blend in Kahlua. Batter will be thin. Pour into prepared pan. Bake 1 hour and 10-15 minutes or until toothpick comes out clean. Place on rack to cool 45 minutes.
Before serving sift confectioners sugar over cooled cake. Garnish each serving with coffee whipped cream - La Creme mixed with 2 tablespoon coffee liquor (optional).
