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Mammy's Mississippi Mud Cake




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a river to ignite my mind and alert my senses."

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Bridge Across a River, Mississippi River, Natchez, Mississippi, USA
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Mammy's Mississippi Mud Cake

Cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
pinch of salt
1 1/2 cups strong brewed coffee or
4 teaspoons espresso powder
mixed with 1 1/2 cups
boiling water
1/2 cup bourbon
5 ounces unsweetened chocolate,
broken into pieces
1 cup (2 sticks) unsalted butter
1 3/4 cups granulated sugar
2 eggs, lightly beaten
1 teaspoon pure vanilla extract
Accompaniment: whipped cream

Preheat the oven to 275 degrees F. Butter a 9-inch tube pan and dust
with cocoa powder.
In a large bowl, sift together the flour, baking soda and salt.
In a double boiler over simmering water, heat the coffee and bourbon.
Add the chocolate and butter and stir until the mixture is smooth.
Remove from heat and stir in the sugar. Cool slightly.
Transfer the chocolate mixture into a mixing bowl and beat in the flour mixture, about 1/2 cup at a time. Add the eggs and vanilla and continue beating until smooth. Pour the batter evenly into the prepared tube pan
and bake about 1 1/2 hours, or until a cake tester inserted in the cake
comes out clean. Cool the cake completely in its pan before unmolding
onto a serving plate. Serve topped with whipped cream.

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