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Mardi Gras: Mississippi Mud Cake




Source of Recipe


Emeril Lagasse


Recipe Introduction


"This Southern classic combines coffee, bourbon, and chocolate for a delicious crowd-pleaser. For you chocolate lovers who may have watched our show on chocolate, this is a very simple cake to make. Top yours with some homemade ice cream - vanilla's my favorite."


List of Ingredients




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



Recipe



1. Preheat the oven to 275 °F.

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

3. Sift the flour with the baking soda and salt into a bowl, and set aside.

4. 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.

5. 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.

6. Pour the batter into the prepared pan and bake for 1 hour. (The cake will be slightly soft in the middle.)

7. 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.


YIELD: 8-10 Servings