INGREDIENTS

INSTRUCTIONS

MAKE THE CAKE: 1. Position a rack in the lower third of the oven and
preheat to 350 degrees.  Butter a 12 cup fluted tube pan. Dust with
flour and tap out the excess. 2. In a small saucepan, bring the 3/4
cup water to a boil. Immediately remove from the heat and stir in the
coffee until disolved.  Add the chocolate and honey and whisk until
the chocolate is melted and the mixture thickens. Let cool for 10 to
15 minutes, until tepid. 3. In a medium bowl, using a wire whisk,  stir
together the flour, baking soda, salt and pepper, until  throughly
blended. 4. In a 4 1/2 quart bowl of a heavy-duty electric  mixer using
the paddle attachment, beat the butter at medium speed  for 30 to 45
seconds, until creamy and smooth. Add the vegetable  shortening.
Increase the speed to medium-high and beat for 30 seconds  longer. 5.
Add the sugar, 1 tablespoon at a time, taking 8 to 10  minutes to blend
well.  If using a hand mixer, take at least 15  minutes to blend well.
Scrape the sides of the bowl occasionally. 6.  Add the eggs, one at a
time at 1 minute intervals. Reduce the speed  to medium. Stir the
chocolate/honey mixture once or twice, then add  to the batter along
with the vanilla, scraping the side of the bowl  as necessary. Beat 30
seconds longer. 7. At low speed, one-third at a  time, beat in the
flour mixture alternately with the ice water. Mix  briefly just until
each addition is barely incorporated into the  batter. Scrape down the
side of the bowl and mix the batter 10 more  seconds. 8. Scrape the
batter into the prepared pan and smooth the  surface with the back of a
spoon. Center the pan on the rack and bake  for 65 to 75 minutes, until
the cake begins to come away from the  side of the pan and a wooden
toothpick inserted into the center comes  out clean. 9. Set the cake
onto a wire rack to cool for 15 to 20  minutes. Invert the cake onto
the rack and remove the pan. Cool  completely. MAKE THE GANACHE GLAZE:
10. Break the chocolate bars into  1-inch pieces and place them in a
food processor fitted with the  metal chopping blade. Process for 15 to
25 seconds, until finely  chopped. Empty the chocolate into a medium
bowl. 11. In a small  saucepan, heat the cream and corn syrup on low
heat until it comes to  a gentle boil. Immediately pour the hot cream
over the chocolate.  Let the mixture stand for 30 seconds to melt the
chocolate. Gently  whisk until smooth. Stir in the liqueur or rum and
vanilla. If the  surface is oily, stir in 1/2 to 1 teaspoon of hot
water. 12. Put the  wire rack with the cake over a baking sheet. Pour
the chocolate glaze  over the top of the cake.  Let the glaze drip down
the sides of the  cake without coating it completely. Lift up the rack
with the cake  and transfer it to another baking sheet. Put the baking
sheet with  the cake in the refrigerator to chill for 5 to 10 minutes
to set the  glaze. 13. Store the cake at room temperature under a glass
cover or  in an airtight container for up to 5 days.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Give Satan an inch and he’ll be a ruler.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 533
Calories From Fat: 233
Total Fat: 26.9g
Cholesterol: 122.1mg
Sodium: 229.1mg
Potassium: 281.5mg
Carbohydrates: 57.3g
Fiber: 4.4g
Sugar: 8.8g
Protein: 11g