I have mentioned before that my spouse is from the South. His mom is a great cook.
All of my really exceptional, ‘make-my-guests-say-wow’, desserts come from the South.
All of my super duper phenomenal tasting chocolate recipes–come from the South.
I have yet to visit any part of the South other than Florida, but I’m thinking that part of this “Southern hospitality” or “Southern charm” that I keep hearing about, must have something to do with the desserts. Seriously. . .I haven’t met a recipe or a cook for that matter, that hails from the South, that wasn’t simply scrumptious.
Mississippi Mud Cake is named such because it is so rich and thick and “sludge-like” (for lack of a better word), just like the mud on the bottom of the Mississippi river. I have run across a variety of “Mississippi Mud” recipes for brownies, drinks, pies etc. They have varying ingredients including ice cream and crushed cookies, but the common denominator is thick, rich chocolate and a hint of coffee flavor. I hope you enjoy this deliciously moist cake as much as we do.
For Chocolate Mississippi Mud Cake You Will Need:
2 cups
1 tsp baking soda
1 ¾ cups strong brewed coffee (I use freshly brewed coffee.)
¼ cup bourbon
5 oz unsweetened chocolate
1 cup butter (no substitutes!)
2 cups sugar
2 large eggs, lightly beaten
1 tsp real vanilla
For the chocolate icing you will need:
6 ½ ounces of semi-sweet chocolate
4 ½ tablespoons of butter
Directions:
Preheat the oven to 350 degrees. Oil a 9-inch round cake pan. Line the pan with parchment paper.
In a mixing bowl, sift together the flour, baking soda, and salt.
In the top of a double boiler set over simmering water, heat the coffee, bourbon, chocolate, and butter, stirring until the chocolate and butter are melted and the mixture is smooth. (Note: You have to stir constantly, otherwise the mixture will scorch.)
Remove the pan from the heat and stir in the sugar. Let the mixture cool for 3 minutes and transfer to an electric mixer. Add the flour mixture to the chocolate mixture in small amounts–about half a cup at a time. Beat well until all the ingredients are well blended and the mixture is smooth–however, be careful not to over beat.
Add the eggs and vanilla and beat again, until smooth.
Pour mixture into the prepared pan and bake for 90 minutes or until a toothpick inserted comes out clean. Let the cake cool completely in the pan. When cooled, turn out onto a serving plate.
For the chocolate icing:
Combine the semi-sweet chocolate and butter in the top of a double boiler and stir over low heat until they are melted and combined. Cool the icing slightly and frost the cake.
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