Ingredients for Emeril Lagasse's Mississippi Mud Cake
- Unsalted Butter
- Unsweetened Cocoa Powder
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup bourbon
- Brewed Coffee
- Unsweetened Chocolate
- 1 ¾ cups granulated sugar
- Pure Vanilla Extract
- 2 large eggs
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How to Make Emeril Lagasse's Mississippi Mud Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan with 2 teaspoons of butter and 2 tablespoons unsweetened cocoa powder.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a heatproof bowl set over a pan of simmering water (double boiler), combine ½ cup bourbon and ½ cup strong brewed coffee. Heat gently for 5 minutes.
- Add 12 ounces (1 ½ cups) semi-sweet chocolate chips and 6 tablespoons (¾ stick) unsalted butter to the warm bourbon mixture. Stir until melted and smooth (about 3 minutes).
- Remove from heat and stir in 1 ¾ cups granulated sugar until dissolved.
- Let the chocolate mixture cool slightly (about 5-10 minutes).
- In a large bowl, gradually add the dry ingredients (flour mixture) to the cooled chocolate mixture, mixing until just combined. Be careful not to overmix.
- Add 2 teaspoons vanilla extract and 2 large eggs, whisking until well incorporated.
- Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
176g
Fat
107g
Carbs
24g
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Celebrity Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts American Southern United States Oven Dinner Party Heirloom Historical Holiday Event Kid Friendly Kosher Cakes Chocolate Dietary Low Sodium Comfort Food Low In Something Novelty Taste Mood Equipment Number Of Servings 4 Hours Or Less
