This Mississippi Mud cake is a deeply chocolatey, dense bundt cake that balances the bitterness of unsweetened chocolate with the warmth of bourbon and coffee. The result is a moist, indulgent dessert with a fudgy texture and complex flavor profile. Perfect for holidays or special gatherings, it serves beautifully with a dollop of whipped cream. While it requires a long bake time at a low temperature to ensure the center cooks through without burning the edges, the effort yields a sophisticated, café-quality dessert that feels homemade. ItâÂÂs a showstopper that pairs wonderfully with evening coffee or tea.
Mississippi Mud
Description
This Mississippi Mud cake is a deeply chocolatey, dense bundt cake that balances the bitterness of unsweetened chocolate with the warmth of bourbon and coffee. The result is a moist, indulgent dessert with a fudgy texture and complex flavor profile. Perfect for holidays or special gatherings, it serves beautifully with a dollop of whipped cream. While it requires a long bake time at a low temperature to ensure the center cooks through without burning the edges, the effort yields a sophisticated, caf&# 195;©-quality dessert that feels homemade. ItâÂÂs a showstopper that pairs wonderfully with evening coffee or tea.Ingredients
Directions
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Preheat oven to 275ðF (135ðC). Generously butter a Bundt pan and dust with cocoa powder, tapping out excess.
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In a small bowl, sift together the flour, baking soda, and salt. Set aside.
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In a double boiler (or a heatproof bowl set over simmering water), melt the unsweetened chocolate, butter, coffee, and bourbon together, stirring frequently until completely smooth and combined.
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Stir the sugar into the chocolate mixture until fully dissolved. Remove from heat and let cool for 3 minutes.
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Transfer the chocolate mixture to a large mixing bowl.
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Add the flour mixture 1/2 cup at a time, beating at medium speed for 1 minute after each addition until fully incorporated.
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Add the beaten eggs and vanilla extract. Beat on medium speed until the batter is smooth and uniform.
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Pour the batter into the prepared Bundt pan, spreading evenly.
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Bake for 1 hour 30 minutes to 1 hour 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
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Let the cake cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1983.3kcal
- % Daily Value *
- Total Fat 79.2g122%
- Saturated Fat 48.2g241%
- Cholesterol 107.5mg36%
- Sodium 97855.2mg4078%
- Total Carbohydrate 285.8g96%
- Dietary Fiber 17.4g70%
- Sugars 178.1g
- Protein 18.8g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store covered at room temperature for up to 3 days or in the refrigerator for up to a week. Bring to room temperature before serving for best texture.
For a non-alcoholic version, substitute the bourbon with additional strong coffee or a tablespoon of vanilla extract.
Serve with freshly whipped cream, vanilla ice cream, or a dusting of powdered sugar.
Ensure the chocolate mixture has cooled slightly before adding eggs to prevent them from scrambling. Do not open the oven door during the first hour of baking to prevent the cake from collapsing.
