Mississippi
Mud Cake
By Karen Kramer
“This cake is so rich, moist and
chocolate-y but not too sweet! We love it!”
2 cups unbleached white flour
1 tsp baking soda
1/4 tsp salt
1 3/4 cups strong, freshly brewed coffee
1/4 cup bourbon, brandy, or a coffee, chocolate, or mocha liqueur
5 oz unsweetened chocolate
1 cup butter (2 sticks or 16 tbsp)
2 cups sugar
2 eggs lightly beaten
1 tsp pure vanilla extract
Preheat oven to 275 degrees!
Generously butter a 10 inch bundt pan, dust with cocoa. Sift
together the flour, baking soda, and salt. (I buy pre-sifted unbleached
flour and that is okay) Heat the coffee and liqueur on low heat
for 5 minutes. Add the chocolate and butter. Stir until
melted. When mixture is smooth, add sugar, and stir until
dissolved. Let cool for several minutes; transfer to a large
mixing bowl. Add the flour mix to chocolate mix, 1/2 cup at a
time, beating after each addition til smooth. Add eggs and
vanilla, beat 1 minute. Pour batter into pan. Bake 1 1/2
hours, until the cake pulls away from the sides of the pan and springs
back when touched in the middle. Remove from oven and let cool
for 10 minutes in the pan. Then invert the cake onto a
plate. Remove the bundt pan when the cake is completely
cool.
This cake is great plain or with whipped cream or brush the surface
with 2-3 ounces of semi-sweet chocolate, melted and mixed with 1-2 tbsp
of cream or coffee.
From the New Recipes from Moosewood Restaurant cookbook, pg 270.
Described as a “very dark, moist, adult chocolate cake which keeps and
travels well.”
