Decadent Bourbon Chocolate Mississippi Mud Cake
Indulge in the rich, chocolaty goodness of this Decadent Bourbon Chocolate Mississippi Mud Cake, inspired by Emeril Lagasse's famous recipe. This luscious cake combines the deep flavors of unsweetened chocolate and bourbon with a hint of coffee, resulting in a moist and tender treat that is sure to impress. Perfect for gatherings, celebrations, or an indulgent weeknight dessert, this cake is simple to prepare yet impressive enough to serve to guests. Garnish with a sprinkle of powdered sugar or a dollop of whipped cream for an extra touch of elegance. Make this dish the centerpiece of your dessert table and share the joy of great flavors with your family and friends!
8
Servings
400
Calories
11
Ingredients
Ingredients
Unsalted butter
1/2 lb (divided (2 teaspoons cut into 1/2-inch pieces))
Unsweetened cocoa powder
1 tablespoon (for dusting the pan)
All-purpose flour
2 cups (sifted)
Baking soda
1 teaspoon (sifted with flour)
Salt
1/8 teaspoon (sifted with flour)
Bourbon
1/2 cup (warmed)
Strong brewed coffee
1 1/2 cups (cooled)
Unsweetened chocolate
5 ounces (chopped)
Granulated sugar
1 3/4 cups (to dissolve)
Pure vanilla extract
1 teaspoon (added to the batter)
Large eggs
2 (lightly beaten)
Instructions
1
Preheat your oven to 275°F (135°C).
2
Generously grease a Bundt pan with 2 teaspoons of unsalted butter, then lightly dust the interior with cocoa powder to prevent sticking.
3
In a bowl, sift together the all-purpose flour, baking soda, and salt. Set aside for later use.
4
In a double boiler or a stainless steel bowl set over a pan of simmering water, warm the bourbon and cooled strong brewed coffee for about 5 minutes.
5
Add the chopped unsweetened chocolate and the remaining half pound of butter to the bourbon and coffee mixture, stirring continuously until melted and smooth, which should take about 3 minutes.
6
Remove the bowl from the heat, and add the granulated sugar, stirring until fully dissolved.
7
Allow the mixture to cool slightly before continuing.
8
Gradually add the sifted flour mixture to the chocolate mixture, incorporating it with a whisk or electric mixer, 1/2 cup at a time, until everything is well combined.
9
Stir in the pure vanilla extract and lightly beaten eggs, whisking until the batter is smooth and homogenous.
10
Pour the cake batter into the prepared Bundt pan and smooth the surface with a spatula.
11
Bake in the preheated oven for 1 hour. Note that the cake will be slightly soft in the center.
12
Once baked, remove from the oven and let the cake rest in the pan for 20 minutes before carefully turning it out onto a cooling rack.
13
Allow the cake to cool for at least 30 minutes before slicing and serving.
Nutrition Information
25g
Fat
44g
Carbs
4g
Protein
20g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this cake?
It features deep flavors of unsweetened chocolate, bourbon, and a hint of coffee.
Who is the inspiration for this Mississippi Mud Cake recipe?
This recipe is inspired by the famous chef Emeril Lagasse.
How many servings does this recipe yield?
The recipe yields approximately 8 servings.
What is the calorie count per serving?
Each serving contains 400 calories.
How much fat is in one serving of this cake?
Each serving contains 25 grams of fat.
What are the total carbohydrates per serving?
There are 44 grams of carbohydrates per serving.
How much protein is in a single slice?
Each serving provides 4 grams of protein.
How much sugar is in one serving?
There are 20 grams of sugar per serving.
At what temperature should the oven be preheated?
The oven should be preheated to 275 degrees Fahrenheit (135 degrees Celsius).
What type of baking pan is recommended for this recipe?
A Bundt pan is used to bake this Mississippi Mud Cake.
How should the Bundt pan be prepared?
Grease the pan with 2 teaspoons of unsalted butter and lightly dust the interior with cocoa powder.
Why is cocoa powder used to dust the pan instead of flour?
Cocoa powder is used to prevent sticking while maintaining the dark chocolate color of the cake.
Which dry ingredients need to be sifted together?
Sift together the all-purpose flour, baking soda, and salt.
How are the chocolate and butter melted?
They are melted in a double boiler or a bowl set over simmering water along with bourbon and coffee.
How long should the bourbon and coffee be warmed?
Warm the bourbon and cooled coffee together for about 5 minutes before adding other ingredients.
How long does it take to melt the chocolate mixture?
It should take about 3 minutes of continuous stirring to become smooth.
When should the granulated sugar be added?
Add the sugar after removing the bowl from the heat and stir until it is fully dissolved.
How should the flour mixture be incorporated?
Gradually add the sifted flour to the chocolate mixture 1/2 cup at a time.
What tools can be used to combine the batter?
You can use either a whisk or an electric mixer.
When are the vanilla and eggs added?
They are stirred in after the flour mixture has been fully combined and the batter is smooth.
How many eggs are used in this cake?
The recipe calls for 2 large eggs.
How should the eggs be prepared before adding to the batter?
The eggs should be lightly beaten.
How long does the cake need to bake?
Bake the cake in the preheated oven for exactly 1 hour.
Is it normal for the cake center to be soft after baking?
Yes, the cake will be slightly soft in the center when it is finished baking.
How long should the cake rest in the pan?
Allow the cake to rest in the pan for 20 minutes before turning it out.
What should be done after removing the cake from the pan?
Carefully turn it out onto a cooling rack to cool further.
How long should the cake cool before slicing?
Wait at least 30 minutes before slicing and serving the cake.
What are some suggested garnishes for this dessert?
Garnish with powdered sugar or a dollop of whipped cream for extra elegance.
What kind of coffee should be used in the recipe?
Use 1 1/2 cups of strong brewed coffee that has been allowed to cool.
What type of chocolate is required for this cake?
The recipe requires 5 ounces of chopped unsweetened chocolate.