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Mud Bundt Cake w/Espresso Bourbon Glaze




Source of Recipe


Internet


List of Ingredients




2 cups unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into pieces
6 ounces (6 squares) unsweetened chocolate, finely chopped
1/2 cup brewed espresso or very strong coffee
1 1/2 cups sugar
1/2 cup bourbon
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
Espresso-Bourbon Glaze (recipe follows)


Recipe



Preheat the oven to 350 degrees F. Butter a 12-cup Bundt pan.

Combine the flour, baking soda, and salt in a medium mixing bowl.

Combine the butter, chocolate, and espresso in a medium saucepan. Stir over low heat until the chocolate and butter have melted. Remove the pan from the heat. Add the sugar and bourbon and whisk until the sugar has dissolved and mixture is smooth,

Place the eggs and vanilla in a large mixing bowl and mix with a wooden spoon or electric mixer on low speed. Gradually beat in the chocolate mixture. Add the flour mixture and until just combined. Scrape the batter into the prepared and smooth the top with a rubber spatula.

Bake until a toothpick inserted in the center of the cake comes out clean, about 45 minutes. Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.

Place the cake atop a wire rack set over a baking sheet. Slowly drizzle the glaze over the cake, allowing it to run down the sides of the cake, covering as much of the cake as possible. Spoon any glaze drippings from the baking sheet over the cake. Let the glaze set for 30 minutes.

Mississippi Mud Bundt Cake will keep for 2 days at room temperature, covered with a cake dome.

ESPRESSO-BOURBON GLAZE
Makes enough to glaze one bundt or angel food cake.

This is a very simple glaze, good for drizzling over Bundt-style cakes.

6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
6 tablespoons firmly packed light brown sugar
2 teaspoons instant espresso powder
6 tablespoons heavy cream
1 1/2 cups confectioner's sugar, silted
2 tablespoons bourbon

Stir the butter, brown sugar and espresso powder together in a small saucepan over medium heat until the butter melts. Stir in the heavy cream. Simmer for 1 minute. Remove from the heat.

Gradually add the confectioner's sugar, whisking until smooth. Mix in the bourbon. Let the glaze cool slightly before using.