Emeril Lagasse's Mississippi Mud Cake

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1/2 lb unsalted butter
• 2 teaspoons unsalted butter, cut into 1/2-inch pieces
• 1 tablespoon unsweetened cocoa powder
• 2 cups 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

• preheat the oven to 275 °f.
• grease a bundt pan with 2 teaspoons of the butter, then lightly dust with the cocoa.
• sift the flour with the baking soda and salt into a bowl, and set aside.
• 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.
• 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.
• pour the batter into the prepared pan and bake for 1 hour.
• (the cake will be slightly soft in the middle.) 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.