Mississippi Mud Cake with Bourbon-Espresso Glaze Recipe

Name: Mississippi Mud Cake with Bourbon-Espresso Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all purpose flour; 2 teaspoons baking soda; 1 teaspoon salt; 1 cup 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; 6 tablespoons unsalted butter, cut into pieces; 6 tablespoons (packed) golden brown sugar; 2 teaspoons instant espresso powder; 6 tablespoons whipping cream; 1 1/2 cups powdered sugar, sifted; 2 tablespoons bourbon; Vanilla ice cream

Servings: persons

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup 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
6 tablespoons unsalted butter, cut into pieces
6 tablespoons (packed) golden brown sugar
2 teaspoons instant espresso powder
6 tablespoons whipping cream
1 1/2 cups powdered sugar, sifted
2 tablespoons bourbon
Vanilla ice cream

1
Preheat oven to 350F.
2
Butter 12-cup Bundt pan.
3
Mix flour, baking soda and salt in medium bowl.
4
Combine butter, chocolate and brewed espresso in heavy medium saucepan.
5
Stir over low heat until chocolate and butter melt (mixture may look curdled).
6
Remove from heat.
7
Add sugar and bourbon.
8
Whisk until sugar dissolves and mixture is smooth.
9
Using electric mixer, beat eggs and vanilla in large bowl until blended.
10
Gradually beat in chocolate mixture.
11
Add flour mixture and stir just until blended.
12
Transfer batter to pan; smooth top.
13
Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 45 minutes.
14
Cool in pan on rack 15 minutes.
15
Invert cake onto rack; cool completely.
16
Stir butter, golden brown sugar and instant espresso powder in small saucepan over medium heat until butter melts.
17
Stir in cream.
18
Simmer 1 minute.
19
Remove from heat.
20
Gradually add powdered sugar, whisking until smooth.
21
Mix in bourbon.
22
Cool slightly.
23
Place cake atop rack on baking sheet.
24
Slowly drizzle glaze over cake, allowing glaze to run down sides of cake and cover as much of cake as possible.
25
Spoon any glaze drippings from baking sheet over cake.
26
Let stand 30 minutes.
27
(Can be prepared 2 days ahead.
28
Cover with cake dome.
29
Let stand at room temperature.)
30
Serve cake with vanilla ice cream.

1786

kcal

Calories

Fat

216

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups all purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, 1 cup unsalted butter, cut into pieces, and more.

Yes, Mississippi Mud Cake with Bourbon-Espresso Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mississippi Mud Cake with Bourbon-Espresso Glaze

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