Coffee Pound Cake

CAKE:

3/4.cup unsweetened cocoa powder, plus more for dusting

4.ounces bittersweet chcolate, broken into pieces

1.cup hot brewed coffee

1.cup unbleached all-purpose flour

3/4.cup white whole wheat flour

1- 1/2.teaspoons baking soda

1/2.teaspoon salt

1.cup light brown sugar

1.cup granulated sugar

1/2.cup canola oil

2.large eggs

2.tablespoons Kahlua

1.tablespoon vanilla extract

1/2.teaspoon almond extract

1.teaspoon unsalted butter

1/2.cup confectioners sugar

1.tablespoon half and half

1.teaspoon vanilla extract

1.teaspoon unsalted butter

1/4.cup dark chocolate chips

1/2.cup confectioners sugar

1.tablespoon Kahlua

1.tablespoon half and half 

1. MAKE THE CAKE: Adjust the oven rack to the middle position. Preheat the oven to 350 degrees. Spray a 10-cup Bundt pan with Pam; dust lightly with cocoa powder. Tap out any excess cocoa powder. Place the prepared pan on a 1/4 sheet pan. . In a large heat-proof mixing bowl, add the cocoa powder and bittersweet chocolate pieces. Pour the hot coffee over the mixture. Whisk until smooth, then set aside to cool slightly; about 10 minutes. 3. In a medium mixing bowl, whisk together the flour, baking soda and salt. Set aside. 4. In a large mixing bowl, add the sugars, canola oil, eggs, Kahlua and vanilla and almond extracts. With an electric hand mixer on medium speed, beat until smooth; about 2 minutes. Scrape down the sides of the bowl. Add the melted chocolate mixture and beat until smooth; about 1 minute. Scrape down the sides of the bowl. 5. On low speed add the flour mixture in 3 increments and beat just until blended. Do not overmix. 6. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes or until a tester comes out with just a few moist crumbs attached. Do not overbake. 7. Cool in the pan 10 minutes. Invert the cake onto a serving platter and cool for 30 minutes before icing. 8. MAKE THE ICINGS: If the consistency of either icing is too thick and not pourable, add a few drops more of half and half; whisk until pourable. These icings harden almost immediately; work quickly. Vanilla Icing: In a small saucepan over medium heat, whisk the butter until melted. Whisk in the confectioner's sugar, half and half and vanilla. Whisk to a smooth and pourable consistency. Immediately drizzle over the cooled cake. Chocolate Kahlua Icing: Rinse out the small saucepan. Over medium heat, whisk the butter and chocolate chips until melted. Whisk in the confectioner's sugar, Kahlua and half and half. Whisk to a smooth and pourable consistency. Immediately drizzle over the vanilla icing.