For the cake:

1 cup cocoa powder (unsweetened)

1 1/2 cups brewed coffee

1/2 cup whisky (I find Jameson works best)

200g (1 cup) unsalted butter, chopped into pieces

2 cups sugar

2 cups all-purpose flour

2 teaspoons baking soda

A pinnch ofteaspoon salt

2 large eggs

1 teaspoon vanilla

For the pan:

1-2 tablespoons butter
3 tablespoons cocoa powder

Preheat oven to 180°C/325°F. Butter bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess. Try to cover the pan evenly. If you do it right, you'll get a cake with smooth, chocolate surface

Heat coffee, whiskey, butter, and remaining cup cocoa powder in a large heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat and let it cool while you prepare the rest.

While chocolate mixture cools, whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then add to the cooled chocolate mixture and stir until combined well. Add the dry ingredients and whisk until just combined (batter will be thin and bubbly). Pour batter into the prepared bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 50 to 60 minutes.

Take the cake out from the oven and cover with a plate. Swiftly turn the structure over.

If you can't wait, because of the delicious smells no doubt, knock on the pan with a knife handle and then carefully remove the pan. You must be very careful as the cake is extremely delicate at this stage.

If you can wait, let the cake cool for about 2 hours and then knock on the pan with a knife handle and remove the pan.

It's an extremely yummy cake. You can either serve it hot, preferably with vanilla ice cream (so cliche...) or leave it for a night in a cool place, wraped in plastic wrap, so it wouldn't lose the moisture.

Instead of coffee you can add 3/4 cup of water and 3/4 cup of Kahlúa or replace whisky with Cointreau for that little orange-y taste.