Preheat oven to 275 degrees.

Generously butter a 10-inch Bundt pan and dust it with cocoa.

Sift together flour, baking soda and salt.

Heat the coffee in a saucepan and add chocolate and butter and stir until melted. When mixture is smooth, add sugar and stir until dissolved. Let the mixture cool for several minutes and then transfer to a large mixing bowl.

Add flour mixture to chocolate mixture about one-half cup at a time, beating after each addition. Add eggs and vanilla and beat for another minute.

Pour batter into Bundt pan and bake for 1-1/2 hours, until cake pulls away from sides of the pan and springs back when touched in the middle.

Remove from oven and allow to cool for 10 minutes in pan. Invert cake onto a plate. DO NOT remove pan until cake is completely cool. This cake is very dark and moist.

Serve with whipped cream, ice cream, or brush surface with 2-3 ounces of semi-sweet chocolate melted and mixed with 1-2 tablespoons cream or coffee.

Optional: replace 1/4 cup of coffee with coffee liqueur.