(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
Ingredients:
Cake
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
Glaze
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)
Make cake:
Preheat oven to
350°F. Butter 12-cup Bundt pan.
*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.
For glaze:
Stir butter, golden brown sugar and instant espresso powder in small
saucepan over medium heat until butter melts. Stir in cream. Simmer 1
minute. Remove from heat.
Gradually add powdered sugar, whisking until
smooth. Mix in bourbon. Cool slightly.
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.)
WOWOW!!!!!! this is an awesome presentation of this cake love the recipe can't wait to try....
Posted by: pegasuslegend | 09/07/2009 at 06:21 PM
That cake looks so bad..yet so good! :) Thanks!
Posted by: KrisKishere | 07/29/2009 at 09:52 AM
Holy Moly-you always do it big Candice! This looks to die for-well done!
Posted by: Rachel 'Tha Pizza Cutta' Joyce | 07/27/2009 at 10:43 PM
That looks and sounds seriously good! The bourbon espresso glaze is a great idea!
Posted by: Cookin' Canuck | 07/27/2009 at 07:29 PM