Recipe for cooking spirited mississippi mud cake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Spirited Mississippi Mud Cake

1/2 lb. (2 sticks) plus 2 tsp. unsalted
    butter, cut into 1/2-in. pieces
1 Tbsp. unsweetened cocoa powder
2 c. bleached flour
1 tsp. baking soda
1/8 tsp. salt
1/2 c. Bourbon
1 1/2 c. strong, brewed coffee, cooled
5 (1 ounce) squares unsweetened chocolate, chopped
1 3/4 c. sugar
1 tsp. pure vanilla extract or flavoring
2 lrg. eggs, lightly beaten

Preheat oven to 275 degrees F. Grease a Bundt pan with 2 tsp. of the butter. Lightly dust with the cocoa powder.

Sift the flour with the baking soda and salt in a bowl and set aside.

Warm the Bourbon and coffee in the top of a double boiler or stainless steel bowl set over a pan of simmering water for five mins.. Add the chocolate and remaining butter. Cook, stirring, until melted and smooth, about three mins.. Remove from heat. Add the sugar and stir to dissolve. Cool slightly.

Using a whisk or an electric mixer, stir in the flour, 1/2 c. at a time, into the chocolate. Add the vanilla extract or flavoring and egg whisking to mix well. Pour the batter into the greased pan and bake for one hour. (Cake will be slightly soft in the middle.) Remove from the oven and let rest in the pan for 20 mins.. Turn out onto a cooling rack to cool for at least 30 mins. before serving.