Preheat the oven to 325°F (160°C). Butter a 10-inch Bundt pan and dust it with cocoa. Mix 3 tablespoons of unsweetened cocoa powder with 2-1/4 cups of all-purpose flour, 1 teaspoon of baking soda and 1/4 teaspoon of salt. In a small sauce pan, dissolve 2 tablespoons of instant coffee in 3/4 cup of boiling water, then add 1/4 cup of coffee liqueur, bring it to a simmer, and then reduce it to low heat. Stir in 5 ounces of unsweetened chocolate and 1 cup of unsalted butter, and stir until melted and smooth. Take it off the heat and stir in 2 cups of sugar, then let it cool to room temperature. Beat three eggs — one at a time — into the coffee mixture, then add the flour mixture in three or four batches, and mix until just smooth. The batter will be very thin.
Pour the batter into the pan and bake until a toothpick or cake tester inserted near the center comes out clean, which should take 60 to 70 minutes. Cool it completely before frosting. To make the glaze, combine 8 ounces of semisweet chocolate, 4 tablespoons of butter and 1 cup of heavy or double cream in a saucepan over low heat until melted and smooth. Allow it to cool for 15 minutes or so, until thick but still pourable. Place the cake on a cooling rack over a cookie sheet and pour the glaze over the entire cake, allowing it to fill every crevice and indentation.
and dust it with cocoa. Mix 3 tablespoons of unsweetened cocoa powder with 2-1/4 cups of all-purpose flour, 1 teaspoon of baking soda and 1/4 teaspoon of salt. In a small sauce pan, dissolve 2 tablespoons of instant coffee in 3/4 cup of boiling water, then add 1/4 cup of coffee liqueur, bring it to a simmer, and then reduce it to low heat. Stir in 5 ounces of unsweetened chocolate and 1 cup of unsalted butter, and stir until melted and smooth. Take it off the heat and stir in 2 cups of sugar, then let it cool to room temperature. Beat three eggs — one at a time — into the coffee mixture, then add the flour mixture in three or four batches, and mix until just smooth. The batter will be very thin.
