Emeril Lagasse's Mississippi Mud Cake

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

Directions

1. 1

   Preheat the oven to 275 °F.

2. 2

   Grease a Bundt pan with 2 teaspoons of the butter, then lightly dust with the cocoa.

3. 3

   Sift the flour with the baking soda and salt into a bowl, and set aside.

4. 4

   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.

5. 5

   Add the chocolate and remaining butter and cook, stirring, until melted and smooth, about 3 minutes.

6. 6

   Remove from the heat.

7. 7

   Add the sugar and stir to dissolve.

8. 8

   Cool slightly.

9. 9

   Using a whisk or an electric mixer, stir the flour, 1/2 cup at a time, into the chocolate.

10. 10

    Add the vanilla and eggs, whisking to mix well.

11. 11

    Pour the batter into the prepared pan and bake for 1 hour.

12. 12

    (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.