| 1 | Make the cake: Position a rack in the lower third of the oven and preheat to 350 degrees. |
| 2 | Butter a 12 cup fluted tube pan. |
| 3 | Dust with flour and tap out the excess. |
| 4 | In a small saucepan, bring the ?cup water to a boil. |
| 5 | Immediately remove from the heat and stir in the coffee until disolved. |
| 6 | Add the chocolate and honey and whisk until the chocolate is melted and the mixture thickens. |
| 7 | Let cool for 10 to 15 minutes, until tepid. |
| 8 | In a medium bowl, using a wire whisk, stir together the flour, baking soda, salt and pepper, until throughly blended. |
| 9 | In a 4 ?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. |
| 10 | Add the vegetable shortening. |
| 11 | Increase the speed to medium-high and beat for 30 seconds longer. |
| 12 | Add the sugar, 1 tablespoon at a time, taking 8 to 10 minutes to blend well. |
| 13 | If using a hand mixer, take at least 15 minutes to blend well. |
| 14 | Scrape the sides of the bowl occasionally. |
| 15 | Add the eggs, one at a time at 1 minute intervals. |
| 16 | Reduce the speed to medium. |
| 17 | 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. |
| 18 | Beat 30 seconds longer. |
| 19 | At low speed, one-third at a time, beat in the flour mixture alternately with the ice water. |
| 20 | Mix briefly just until each addition is barely incorporated into the batter. |
| 21 | Scrape down the side of the bowl and mix the batter 10 more seconds. |
| 22 | Scrape the batter into the prepared pan and smooth the surface with the back of a spoon. |
| 23 | 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. |
| 24 | Set the cake onto a wire rack to cool for 15 to 20 minutes. |
| 25 | Invert the cake onto the rack and remove the pan. |
| 26 | Cool completely. |
| 27 | Make the ganache glaze: 10. |
| 28 | Break the chocolate bars into 1-inch pieces and place them in a food processor fitted with the metal chopping blade. |
| 29 | Process for 15 to 25 seconds, until finely chopped. |
| 30 | Empty the chocolate into a medium bowl. |
| 31 | 1In a small saucepan, heat the cream and corn syrup on low heat until it comes to a gentle boil. |
| 32 | Immediately pour the hot cream over the chocolate. |
| 33 | Let the mixture stand for 30 seconds to melt the chocolate. |
| 34 | Gently whisk until smooth. |
| 35 | Stir in the liqueur or rum and vanilla. |
| 36 | If the surface is oily, stir in ?to 1 teaspoon of hot water. |
| 37 | 1Put the wire rack with the cake over a baking sheet. |
| 38 | Pour the chocolate glaze over the top of the cake. |
| 39 | Let the glaze drip down the sides of the cake without coating it completely. |
| 40 | Lift up the rack with the cake and transfer it to another baking sheet. |
| 41 | Put the baking sheet with the cake in the refrigerator to chill for 5 to 10 minutes to set the glaze. |
| 42 | 1Store the cake at room temperature under a glass cover or in an airtight container for up to 5 days. |
