2 c. flour
1 tsp. baking soda
Pinch of salt
1 3/4 c. black coffee
1/4 c. bourbon
5 oz. unsweetened chocolate
2 sticks butter, cut in pieces
2 c. sugar
2 eggs, slightly beaten
1 tsp. vanilla

Butter a large Bundt pan; dust with unsweetened cocoa. Sift flour with baking soda and salt.

In top of double boiler over hot water, melt and mix together until smooth and liquid coffee, bourbon, cut up chocolate and butter. When smooth, add sugar; allow mixture to cool for 3 minutes. Place in mixing bowl, then stir in flour mixture 1/2 cup at a time. Beat on medium speed for 1 minute. Add eggs and vanilla; beat until smooth.

Pour batter into prepared pan. Bake at 275 degrees for 1 1/2 hours. Test with toothpick; it should come out with no batter sticking to it. Let cake cool in pan. Remove pan and serve slices with whipped cream or ice cream.