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Mississippi Mud Cake




Source of Recipe


From Prime Time Emeril by Emeril's Food of Love Productions LLC. 2001 HarperCollins


List of Ingredients




1/2 lb (2 sticks) plus 2 tsp unsalted butter, cut into 1/2-inch pieces
1 tbsp unsweetened cocoa powder
2 cups bleached all-purpose flour
1 tsp baking soda
1/8 tsp salt
1/2 cup bourbon
1 1/2 cups strong brewed coffee, cooled
5 oz unsweetened chocolate, chopped
1 3/4 cups sugar
1 tsp pure vanilla extract
2 large eggs, lightly beaten



Recipe



Preheat the oven to 275 degrees Fahrenheit.

Grease a Bundt pan with 2 teaspoons of the butter, then lightly dust with the cocoa.

Sift the flour with the baking soda and salt into a bowl, and set aside. Warm the bourbon and coffee in the top of a double boiler or a stainless steel bowl set over a pan of simmering water for 5 minutes.


Add the chocolate and remaining butter and cook, stirring, until melted and smooth, about 3 minutes. Remove from the heat. Add the sugar and stir to dissolve. Cool slightly.

Using a whisk or an electric mixer, stir the flour, 1/2 cup at a time, into the chocolate.

Add the vanilla and eggs, whisking to mix well. Pour the batter into the prepared pan and bake for 1 hour. (The cake will be slightly soft in the middle.)

Remove from the oven and let rest in the pan for 20 minutes, then turn out onto a cooling rack to cool for at least 30 minutes before serving.

SUGGESTION: Serve with vanilla ice cream.