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La Belle Cuisine
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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