MISSISSIPPI MUD CAKE WITH

BOURBON-ESPRESSO GLAZE

10 SERVINGS

CAKE:
2        cups                   all purpose flour
2        teaspoons           baking soda
1        teaspoon             salt
1        cup (2 sticks)      unsalted butter, cut into pieces
6        ounces                unsweetened chocolate, finely chopped
1/2     cup                     brewed espresso or very strong coffee
1 1/2  cups                    sugar
1/2     cup                      bourbon
4        large                    eggs
2        teaspoons            vanilla extract

GLAZE:
6        tablespoons          (3/4 stick) unsalted butter, cut into pieces
6        tablespoons          (packed) golden brown sugar
2        teaspoons             instant espresso powder
6        tablespoons          whipping cream
11/2   cups                      powdered sugar, sifted
2        tablespoons           bourbon

Vanilla ice cream

FOR CAKE: preheat 12-inch (deep) Dutch oven to 350oF. Butter a 12-cup Bundt pan. Mix flour, baking soda and salt in medium bowl. Combine butter, chocolate and brewed espresso in a small Dutch oven. 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 a hand egg beater; 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 Bundt pan and smooth top of batter. Put Bundt pan into preheated Dutch oven. 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 completety.

FOR GLAZE: Stir butter, golden brown sugar and instant.espresso powder in small pot over medium beat 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.  Serve cake with vanilla ice cream.

[Home] [Dutch Oven] [Breakfast] [Main Course] [Side Dishes] [Desserts] [Dutch Oven Pict.] [Briquette Guide] [Sourdough] [Lake Pict.]