Emeril Lagasse's Mississippi Mud Cake

Recipe by Mirj2338
READY IN: 1hr 10mins
YIELD: 1 cake




  • 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.