(This is an older picture of the cake. Smoother bundt pan.)
I live for this cake and crave it on a regular basis. I make the best regular chocolate cake. Simple, no guffs about it super moist chocolate cake and chocolate frosting. But every once in a while I need a kick to the cake. I found this recipe ages ago. I don't even remember what I was looking for at the time I think it had to do with bourbon. It doesn't even matter now.
This recipe calls for bourbon two times. In the cake and in the glaze. I am all about it.
Mississippi Mud Cake With Bourbon Espresso Glaze
Via Bon Appétit, July 1999
2 cups all purpose flour
2 tsp. baking soda
1 tsp salt
1 cup unsalted butter, cut in to pieces
6 oz unsweetened chocolate or bittersweet chocolate, finely chopped
1/2 cup brewed espresso, or very strong coffee
1 1/2 cups sugar
1/2 cup bourbon (Buffalo Trace)
4 large eggs
2 tsp. vanilla extract
6 tbls. unsalted butter, cut into pieces
6 tbls. packed brown sugar
2 tsp. instant espresso powder
6 tbls. whipping cream
1 1/2 cups powdered sugar, sifted
2 tbls. Bourbon (Buffalo Trace)
*Use a rounded bundt pan over the novelty pans. I used a novelty in this example of making the cake because it's all I had on hand, but I find that the smoother pan is better.
Mix flour, baking soda and salt in medium bowl.
Combine butter, chocolate and brewed espresso in heavy medium saucepan. Stir over low heat until chocolate and butter melt (mixture may look curdled). Remove from heat. Add sugar and bourbon. Whisk until sugar dissolves and mixture is smooth.
Using electric mixer, beat eggs and vanilla in large bowl until blended. Gradually beat in chocolate mixture. Add flour mixture and stir just until blended.
Transfer batter to pan; smooth top.
Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 45 minutes. Cool in pan on rack 15 minutes. Invert cake onto rack; cool completely.
From the older images.
Place cake atop rack on baking sheet. Slowly drizzle glaze over cake, allowing glaze to run down sides of cake and cover as much of cake as possible. Spoon any glaze drippings from baking sheet over cake. Let stand 30 minutes. (Can be prepared 2 days ahead. Cover with cake dome. Let stand at room temperature.)