Mississippi Mud Cake With Espresso Bourbon Glaze Recipe 435

Steps:

• NOTES: Making the glaze, first, yielded better results. By allowing it to cool, it becomes much thicker. In fact, you can make the glaze a day ahead of time and bring to room temperature. Make the glaze: Stir the butter, brown sugar, and espresso powder* together in a small saucepan over medium heat until the butter is melted. Whisk in the cream and bring to a simmer. Cook for 1 minute, remove from the heat, and whisk in the confectioner's sugar until sooth. Mix in the bourbon. Let cool for 10 minutes. *I order my espresso powder for King Arthur Flour's website. TASTING NOTES: I used half the amount of bourbon, with good results. I found that 10 minutes was NOT enough time for the glaze to cool so that it would be thick. I'd give it at least an hour or more; otherwise the glaze just absorbs into the cake. The glaze is so good, it's delicious drizzled over vanilla ice cream! Make the cake: Preheat the oven to 350F. Grease a 12-cup Bundt pan and dust with flour (I use Baker's Joy spray for perfect results). Combine the butter, chocolate, and espresso in a medium saucepan. Heat over medium, stirring, until the butter and chocolate are melted. Remove from the heat and stir in the granulated sugar and bourbon. Place the eggs and vanilla in a large mixing bowl and beat with an electric mixer on low to break up the eggs. Beat in the chocolate mixture. Add the flour mixture and stir until just combined. Stir in the chocolate chips. Scrape the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center of the came comes out clean, about 45 minutes. (NOTE: My cake was fully baked in 39 minutes, so keep a close on it!) Let the cake cook in the pan for 5 minutes and then invert onto a wire rack to cool completely. Place the cake, still on the wire rack, over a baking sheet. Slowly drizzle the glaze over the cake, letting it run down the sides of the cake and covering as much of the cake as possible. Let stand until the glaze is set, about 1/2 hour. Slice and serve. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

Steps:

• 1. For The Cake: Preheat oven to 350 degrees. Grease a 12-cup Bundt and dust with flour. Combine the flour, baking soda, espresso powder, and salt in a medium mixing bowl. Combine the butter, chocolate, and espresso in a medium saucepan. Heat over medium, stirring until the butter and chocolate are melted. Remove from the heat and stir in the granulated sugar and bourbon. Place the eggs, sour cream and vanilla in a large mixing bowl and beat with an electric mixer on low to break up the eggs. Beat in the chocolate mixture. Add the flour mixture and stir until just combined. Stir in the chocolate chips and pecans (if using). Scrape the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Let the cake cool in the pan for 5 minutes and then invert it onto a wire rack to cool completely. For The Glaze: Stir the butter, brown sugar, and espresso powder together in a small saucepan over medium heat until the butter is melted. Whisk in the cream and bring to a simmer. Cook for 1 minute, remove from the heat, and whisk in the powdered sugar until smooth. Mix in the bourbon. Let cool for 10 minutes. Place the cake, still on the wire rack, over a baking sheet (or parchment paper). Slowly drizzle the glaze over the cake, letting it run down the sides of the cake and covering as much of the cake as possible. Let stand until the glaze is set, about 1/2 an hour. Slice and serve. Store uneaten cake on a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

Steps:

• Make cake:
• Preheat oven to 350°F. Butter 12-cup Bundt pan. Mix flour, baking soda and salt in medium bowl. Combine butter, chocolate and brewed espresso in heavy medium saucepan. 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 electric mixer, 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 pan; smooth top.
• 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 completely.
• For glaze:
• Stir butter, golden brown sugar and instant espresso powder in small saucepan over medium heat 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. (Can be prepared 2 days ahead. Cover with cake dome. Let stand at room temperature.)
• Serve cake with vanilla ice cream.