Hi Nancy ! I found this recipe in the latest Bon Appetit magazine and I am going to make this for my family and I thought you might like to try it.

Chocolate Snowball Cake
nonstick vegetable spray
2 TBSP. dark rum
1 TBSP. instant coffee powder or crystals

2 2/3 cups semi-sweet chocolate chips
(about 1 pound,use a good brand like gheridelli)
1 cup unsalted butter,diced
1 1/2 cups sugar
6 large eggs

1 1/2 cups chilled whipping cream ****

Preheat oven to 350 F.Line a 10 cup metal bowl smoothly with foil.Spray foil with nonstick spray.
Combine dark rum and instant coffee in a small bowl or ramekin ; stir to dissolve coffee.
Combine chocolate chips and butter in a large bowl. Set bowl over saucepan of simmering water.
Stir until chocolate and butter are melted and smooth. Remove bowl from over water. Using an electric mixer,beat in sugar,then coffee mixture.
Beat until mixture cools to lukewarm ; about 3 minutes.Beat in eggs 1 at a time.Transfer batter
to foil lined bowl.
Bake cake until top is cracked and dry and a tester inserted into center comes out with some moist batter attached, about 1 hour and 5 minutes.Cool cake in bowl on rack 15 minutes ( center of cake will fall ).Press edges of cake firmly to level of center of cake. Refrigerate
cake uncovered until cold, at least 6 hours and up to 2 days.
Invert bowl with cake onto platter, allowing cake to fall onto platter.Lift off bowl ; peel of foil.
Beat whipping cream in a large bowl until peaks form.Spread whipped cream all over cake, mounding cream in center.Cut into wedges and serve,or chill up to 6 hours.***** If you need more chocolate, ice cake with chocolate whipped cream !!
2/3 cup sugar
1/3 cup cocoa powder
1 1/2 cups cold whipping cream
1 1/2 tsp. vanilla extract
Combine sugar and cocoa powder in a mixing bowl.
Combine the cream and vanilla ; add to sugar mixture. Stir with a spatula to combine the dry
ingredients with the cream. Beat with wire whisk
or beaters until stiff. Great stuff!!

Enjoy and happy holidays!
Sharon