Emeril Lagasse'S Mississippi Mud Cake - cooking recipe

Ingredients

1/2 lb unsalted butter
2 teaspoons unsalted butter, cut into 1/2-inch pieces
1 tablespoon unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup Bourbon
1 1/2 cups strong brewed coffee, cooled
5 ounces unsweetened chocolate, chopped
1 3/4 cups sugar
1 teaspoon pure vanilla extract
2 large eggs, lightly beaten

Preparation

Preheat the oven to 275 \u00b0F.
Grease a Bundt pan with 2 teaspoons of the butter, then lightly dust with the cocoa.
Sift the flour with the baking soda and salt into a bowl, and set aside.
Warm the bourbon and coffee in the top of a double boiler or a stainless steel bowl set over a pan of simmering water for 5 minutes.
Add the chocolate and remaining butter and cook, stirring, until melted and smooth, about 3 minutes.
Remove from the heat.
Add the sugar and stir to dissolve.
Cool slightly.
Using a whisk or an electric mixer, stir the flour, 1/2 cup at a time, into the chocolate.
Add the vanilla and eggs, whisking to mix well.
Pour the batter into the prepared pan and bake for 1 hour.
(The cake will be slightly soft in the middle.) Remove from the oven and let rest in the pan for 20 minutes, then turn out onto a cooling rack to cool for at least 30 minutes before serving.