Coffee Cake

• 1 cup unsweetened cocoa powder [plus 2-4 Tbsp for dusting]
• 1 1/2 cups brewed Chock full o'Nuts coffee
• 1/2 cup rum
• 1 cup unsalted butter, cut into 1-inch pieces
• 2 cups sugar
• 2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla

Preheat oven to 324 degrees F. Butter 10" cake pan well, then dust with 2-4 tablespoons cocoa powder, knocking out the excess.

Heat coffee, rum, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved. transfer mixture to a large bowl and cool.

While chocolate mixture cools, whisk together flour, baking soda, and salt. Whisk together eggs and vanilla separately, then add to the cooled chocolate mixture until combined well. Add flour mixture and whisk until combined. Pur batter into cake pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.

Cool cake completely in pan on a rack, about 2 hours.