---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Chocolate
       Yield: 10 servings
     3/4 c  Water
       1 tb Instant coffee granules
       6 oz Unsweetened chocolate,
            Coarsely chopped
       3 tb Honey
       2 c  Sifted unbleached
            All-purpose flour
       1 ts Baking soda
     1/4 ts Salt
       2 ts Freshly ground
            Black pepper
       8 tb (1 stick) unsalted butter,
            Softened & cut into 1"pieces
     1/4 c  Solid vegetable shortening
       2 c  Superfine granulated sugar
       4 lg Eggs, at room temperature
       2 ts Vanilla extract
     1/2 c  Ice water
 -------------------------------GANACHE GLAZE-------------------------------
       2    3-oz bars Swiss Dark
            Chocolate, such as Lindt
       6 oz Heavy cream
       1 tb Light corn syrup
       1 tb Grand Marnier, Cointreau
            Or dark rum
     3/4 ts Vanilla extract
       1 ts Hot water, if needed
   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
   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.
   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
   13. Store the cake at room temperature under a glass cover or in an
   airtight container for up to 5 days.