Rich and Chocolatey Mississippi Mud Cake Recipe
Hellow there! Let's talk about this scrumptious, boozy treat - the Mississippi Mud Bundt Cake. This bad boy is a twist on the classic dessert, swapping out marshmallows for espresso and bourbon instead. The result? A rich, moist Bundt cake that's worth every second. Now, you'll need a trusty 12-cup Bundt pan for this cake, and hey, did ya know that Bundt pan isn't just for baking? Check out these alternative uses:
- Roastin' Veggies: The fluted design lets air circulate nicely, making it perfect for roasting up goodies like Brussels sprouts, carrots, or sweet potatoes.
- Casserole Dish: Not the most conventional choice, but you can use it for casseroles, especially those with sauces or broths that benefit from the central hole for even cooking.
- Deep-Fry Station: Use caution, but you can deep-fry goodies like doughnuts or appetizers with a unique ring shape in a Bundt pan placed inside a larger pot of oil.
- Servin' Up Flavors: The aesthetic design makes it a nice serving dish for salads, cold pasta, or even dips. Fill the central hole with a complementary ingredient for a visually appealing presentation.
- Buffet Centerpiece: Use it as a decorative centerpiece on a buffet table and arrange fruits, cheeses, or crackers around the pan's fluted edges for a touch of sophistication.
Now, let's get our hands dirty! Here's what ya need for this recipe:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons instant espresso powder
- 1/2 teaspoon fine salt
- 2 sticks (8 ounces) unsalted butter, cut into 16 pieces
- 6 ounces unsweetened chocolate, coarsely chopped
- 1/2 cup brewed espresso
- 1 1/2 cups granulated sugar
- 1/2 cup bourbon
- 4 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips
- 1 cup coarsely chopped pecans (optional)
- Powdered sugar or Espresso-Bourbon Caramel Sauce, for serving
Total time? About 3 hours, active time's around 30 minutes. Easy peasy!
Now, let's bake this baby up:
- Heat the oven to 350°F and butter the 12-cup Bundt pan like a boss.
- Whisk the dry ingredients (flour, baking soda, espresso powder, and salt) together in a medium bowl and set it aside.
- Melt the butter, chocolate, and brewed espresso in a medium saucepan over medium heat, stirring occasionally. Once it's all melted and combined (it might look curdled, don't worry), remove it from the heat and stir in the sugar and bourbon until smooth.
- In a large bowl, whisk the eggs and vanilla until the eggs are broken up. Whisk in the chocolate mixture until smooth, then add the dry ingredients and gently stir with a rubber spatula until just combined. Stir in the chocolate chips and pecans if ya want.
- Pour the batter in the prepared pan and bake until a toothpick inserted into the center comes out clean, about 45 minutes.
- Let the cake cool in the pan for 45 minutes, then turn it out onto a wire rack and let it cool completely. Dust with powdered sugar or serve with Espresso-Bourbon Caramel Sauce if ya want to add a extra kick of sweet, boozy flavor.
Enjoy your baking adventure, buddy!
- This scrumptious Mississippi Mud Bundt Cake is a unique twist on the classic dessert, incorporating espresso and bourbon instead of marshmallows.
- With the recipe at hand, you can bake up this 3-hour masterpiece, with about 30 minutes of active time, using a 12-cup Bundt pan.
- After enjoying a slice of this rich, moist cake, don't forget to check out alternative uses for your Bundt pan, such as roasting vegetables, serving pasta, or even decorating a buffet table.
