'During these difficult times, I love baking at home with my family,' says the chef, who converted his Red Rooster restaurants in Miami and N.Y.C.'s Harlem into food hubs to provide meals to people in need.
Preheat oven to 350°. Heavily butter and flour a 12-cup Bundt pan; set aside.Combine chocolate and butter in the top of a double boiler or heatproof bowl set over gently simmering water on medium-low heat. Cook, stirring often, until melted, about 5 minutes. Remove from heat. Stir in sugar, coffee and 1/2 cup rum until sugar is dissolved.Whisk together eggs in a large bowl until lightly beaten; gradually whisk in chocolate mixture.
Bake until a toothpick inserted in center comes out clean, about 55 to 60 minutes. Cool in pan on a wire rack for 20 minutes. Remove cake from pan to wire rack, and let cool completely.Cook remaining 1/2 teaspoon cinnamon in a small pan over medium heat until toasted and fragrant, 30 to 60 seconds. Transfer cinnamon to a medium bowl, and let cool. Add heavy whipping cream and remaining 1/4 teaspoon vanilla to bowl.
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