2 cups white flour

1 tsp. baking soda

½ tsp. salt

1 ¾ cups strong brewed coffee

¼ cup Kahlua

5 oz. unsweetened chocolate

1 cup butter

2 cups Wholesome Sweeteners Organic Sucanat

2 cage-free eggs (2 beaten whites, 1 yolk)

1 tsp. vanilla

Butter a 10-inch Bundt pan and dust it with cocoa.  Sift together flour, baking soda, and salt.  Heat coffee and Kahlua on low heat for 5 minutes.  Add chocolate and butter; stir until melted.  When mixture is smooth, add Sucanat, stir, and let cool for several minutes.  Add flour mixture, half at a time, add beaten egg whites and 1 yolk, then add vanilla and beat for a minute or so.  Pour batter into Bundt pan.  Bake at 275 degrees for 1 ½ hours or until cake springs back.

Optional: Drizzle with chocolate fudge sauce or caramel syrup