Emeril Lagasse's Mississippi Mud Cake

This is from Emeril Lagasse's new book, Prime Time Emeril

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 1 cake

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

Directions

1. Preheat the oven to 275 °F.
2. Grease a Bundt pan with 2 teaspoons of the butter, then lightly dust with the cocoa.
3. Sift the flour with the baking soda and salt into a bowl, and set aside.
4. 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.
5. Add the chocolate and remaining butter and cook, stirring, until melted and smooth, about 3 minutes.
6. Remove from the heat.
7. Add the sugar and stir to dissolve.
8. Cool slightly.
9. Using a whisk or an electric mixer, stir the flour, 1/2 cup at a time, into the chocolate.
10. Add the vanilla and eggs, whisking to mix well.
11. Pour the batter into the prepared pan and bake for 1 hour.
12. (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.