Emeril Lagasse's Mississippi Mud Cake
This is from emeril lagasse's new book, prime time emeril
Steps
Preheat the oven to 275 f.
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.
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.
Ingredients
unsalted butter, unsweetened cocoa powder, all-purpose flour, baking soda, salt, bourbon, brewed coffee, unsweetened chocolate, sugar, pure vanilla extract, eggs