Mississippi Mud Cake With Bourbon Espresso Glaze Recipes

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MISSISSIPPI MUD CAKE WITH BOURBON-ESPRESSO GLAZE



Mississippi Mud Cake with Bourbon-Espresso Glaze image

Categories     Cake     Bourbon     Chocolate     Dessert     Bake     Birthday     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 19

For cake
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter, cut into pieces
6 ounces unsweetened chocolate, finely chopped
1/2 cup brewed espresso or very strong coffee
1 1/2 cups sugar
1/2 cup bourbon
4 large eggs
2 teaspoons vanilla extract
For glaze
6 tablespoons unsalted butter, cut into pieces
6 tablespoons (packed) golden brown sugar
2 teaspoons instant espresso powder
6 tablespoons whipping cream
1 1/2 cups powdered sugar, sifted
2 tablespoons bourbon
Vanilla ice cream

Steps:

  • Make cake:
  • Preheat oven to 350°F. Butter 12-cup Bundt pan. Mix flour, baking soda and salt in medium bowl. Combine butter, chocolate and brewed espresso in heavy medium saucepan. Stir over low heat until chocolate and butter melt (mixture may look curdled). Remove from heat. Add sugar and bourbon. Whisk until sugar dissolves and mixture is smooth. Using electric mixer, beat eggs and vanilla in large bowl until blended. Gradually beat in chocolate mixture. Add flour mixture and stir just until blended. Transfer batter to pan; smooth top.
  • Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 45 minutes. Cool in pan on rack 15 minutes. Invert cake onto rack; cool completely.
  • For glaze:
  • Stir butter, golden brown sugar and instant espresso powder in small saucepan over medium heat until butter melts. Stir in cream. Simmer 1 minute. Remove from heat. Gradually add powdered sugar, whisking until smooth. Mix in bourbon. Cool slightly. Place cake atop rack on baking sheet. Slowly drizzle glaze over cake, allowing glaze to run down sides of cake and cover as much of cake as possible. Spoon any glaze drippings from baking sheet over cake. Let stand 30 minutes. (Can be prepared 2 days ahead. Cover with cake dome. Let stand at room temperature.)
  • Serve cake with vanilla ice cream.

MISSISSIPPI MUD CAKE - SHORTCUT VERSION



Mississippi Mud Cake - Shortcut Version image

This is so much easier than the traditional MS mud cake recipes and tastes just as good. The shortcut is using brownie mixes for the base. Very rich!!

Provided by mailbelle

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7

2 (19 1/2 ounce) packages brownie mix
1 1/2 cups coarsely chopped pecans, toasted
1 (10 1/2 ounce) bag miniature marshmallows
1 (16 ounce) package powdered sugar, sifted
1/2 cup milk
1/4 cup butter, softened
1/3 cup cocoa

Steps:

  • Prepare brownie mixes according to package directions, stirring in chopped pecans.
  • Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean.
  • While brownie mix is baking combine powdered sugar, milk, butter and cocoa. Beat all ingredients at medium speed with an electric mixer until smooth.
  • When brownie mix cake is done, remove from oven.
  • Top warm cake evenly with marshmallows.
  • Return to oven and bake 5 minutes.
  • Remove from oven and drizzle chocolate frosting over warm cake.

Nutrition Facts : Calories 789.8, Fat 29, SaturatedFat 6.2, Cholesterol 11.6, Sodium 348.9, Carbohydrate 136.3, Fiber 2.1, Sugar 51.9, Protein 6.4

MISSISSIPPI MUD CAKE WITH BOURBON GLAZE



Mississippi Mud Cake with bourbon glaze image

Great holiday cake!

Provided by Opal Jackson-Cakmak

Categories     Cakes

Number Of Ingredients 22

for the cake
•2 cups unbleached all-purpose flour
•2 teaspoons baking soda
•2 teaspoons instant espresso powder
•1/2 teaspoon salt
•1 cup unsalted butter, cut into pieces
•6 ounces unsweetened chocolate, finely chopped
•1/2 cup brewed espresso
•1 1/2 cups granulated sugar
•1/2 cup bourbon
•4 large eggs
•1 cup sour cream
•1 teaspoon vanilla extract
3/4 cups mini chocolate chips
3/4 chopped pecans or walnuts
GLAZE
6 tablespoons unsalted butter, cut into pieces
6 tablespoons packed light brown sugar
2 teaspoon instant espresso powder
6 tablespoons heavy whipping cream
1/1/2 cups powdered sugar
2 tablespoons bourbon

Steps:

  • 1. For The Cake: Preheat oven to 350 degrees. Grease a 12-cup Bundt and dust with flour. Combine the flour, baking soda, espresso powder, and salt in a medium mixing bowl. Combine the butter, chocolate, and espresso in a medium saucepan. Heat over medium, stirring until the butter and chocolate are melted. Remove from the heat and stir in the granulated sugar and bourbon. Place the eggs, sour cream and vanilla in a large mixing bowl and beat with an electric mixer on low to break up the eggs. Beat in the chocolate mixture. Add the flour mixture and stir until just combined. Stir in the chocolate chips and pecans (if using). Scrape the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Let the cake cool in the pan for 5 minutes and then invert it onto a wire rack to cool completely. For The Glaze: Stir the butter, brown sugar, and espresso powder together in a small saucepan over medium heat until the butter is melted. Whisk in the cream and bring to a simmer. Cook for 1 minute, remove from the heat, and whisk in the powdered sugar until smooth. Mix in the bourbon. Let cool for 10 minutes. Place the cake, still on the wire rack, over a baking sheet (or parchment paper). Slowly drizzle the glaze over the cake, letting it run down the sides of the cake and covering as much of the cake as possible. Let stand until the glaze is set, about 1/2 an hour. Slice and serve. Store uneaten cake on a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

MISSISSIPPI MUD CAKE WITH ESPRESSO-BOURBON GLAZE RECIPE - (4.3/5)



Mississippi Mud Cake with Espresso-Bourbon Glaze Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 19

For the glaze:
2 cups unbleached all-purpose flour
1 teaspoons baking soda
2 teaspoons instant espresso powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into pieces
6 ounces unsweetened chocolate, finely chopped
1/2 cup brewed espresso
1 1/2 cups granulated sugar
1/2 cup bourbon
4 large eggs
1 teaspoon pure vanilla extract
3/4 cup mini chocolate chips (I used mocha chips)
6 Tablespoons (3/4 stick) unsalted butter, cut into pieces
6 Tablespoons packed light brown sugar
2 teaspoons instant espresso powder
6 Tablespoons heavy cream
1 1/2 cups confectioner's sugar
2 Tablespoons bourbon

Steps:

  • NOTES: Making the glaze, first, yielded better results. By allowing it to cool, it becomes much thicker. In fact, you can make the glaze a day ahead of time and bring to room temperature. Make the glaze: Stir the butter, brown sugar, and espresso powder* together in a small saucepan over medium heat until the butter is melted. Whisk in the cream and bring to a simmer. Cook for 1 minute, remove from the heat, and whisk in the confectioner's sugar until sooth. Mix in the bourbon. Let cool for 10 minutes. *I order my espresso powder for King Arthur Flour's website. TASTING NOTES: I used half the amount of bourbon, with good results. I found that 10 minutes was NOT enough time for the glaze to cool so that it would be thick. I'd give it at least an hour or more; otherwise the glaze just absorbs into the cake. The glaze is so good, it's delicious drizzled over vanilla ice cream! Make the cake: Preheat the oven to 350F. Grease a 12-cup Bundt pan and dust with flour (I use Baker's Joy spray for perfect results). Combine the butter, chocolate, and espresso in a medium saucepan. Heat over medium, stirring, until the butter and chocolate are melted. Remove from the heat and stir in the granulated sugar and bourbon. Place the eggs and vanilla in a large mixing bowl and beat with an electric mixer on low to break up the eggs. Beat in the chocolate mixture. Add the flour mixture and stir until just combined. Stir in the chocolate chips. Scrape the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center of the came comes out clean, about 45 minutes. (NOTE: My cake was fully baked in 39 minutes, so keep a close on it!) Let the cake cook in the pan for 5 minutes and then invert onto a wire rack to cool completely. Place the cake, still on the wire rack, over a baking sheet. Slowly drizzle the glaze over the cake, letting it run down the sides of the cake and covering as much of the cake as possible. Let stand until the glaze is set, about 1/2 hour. Slice and serve. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

MISSISSIPPI MUD CAKE II



Mississippi Mud Cake II image

This very unusual cake recipe uses marshmallow cream in the batter for a taste everyone will love.

Provided by Carol

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 24

Number Of Ingredients 13

1 ¼ cups butter, softened
½ cup unsweetened cocoa powder
2 cups white sugar
4 eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups chopped walnuts
2 teaspoons vanilla extract
1 (7 ounce) jar marshmallow creme
½ cup milk
3 cups confectioners' sugar
⅓ cup unsweetened cocoa powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan.
  • In a large sauce pan over low heat, melt 1 cup of the butter with the cocoa. Stir often. Remove from heat and add white sugar, beat well. Beat in eggs one at a time.
  • Combine flour, baking powder, and salt and stir into the egg mixture. Stir in the chopped nuts and 1 teaspoon vanilla. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. Remove cake from oven and spread the marshmallow cream over the cake. Spoon chocolate icing over marshmallow topping while the cake is still hot and spread. The cake will get "muddied" by the spreading action.
  • To Make Icing: Beat together the remaining 1/4 cup butter, 1/3 cup cocoa, 1 teaspoon vanilla, the milk, and the confectioner's sugar. Once well combined spoon over the still hot cake.

Nutrition Facts : Calories 332.6 calories, Carbohydrate 47 g, Cholesterol 56.8 mg, Fat 15.8 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 158.3 mg, Sugar 35.8 g

BOURBON MISSISSIPPI MUD PIE



Bourbon Mississippi Mud Pie image

Provided by Geoffrey Zakarian

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 17

2/3 cup granulated sugar
6 tablespoons unsalted butter, melted
1/3 cup packed light brown sugar
2 large eggs
4 ounces semisweet or bittersweet chocolate, chopped and melted
1/4 cup bourbon
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
2 tablespoons cocoa powder
Pinch of kosher salt
One 9-inch chocolate graham cracker crust
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons bourbon
1 tablespoon vanilla extract or vanilla bean paste
1/4 teaspoon cream of tartar
Chocolate shavings, for garnish

Steps:

  • For the pie: Preheat the oven to 350 degrees F.
  • In a large mixing bowl, mix together the granulated sugar, butter and brown sugar with a mixer or a whisk. Beat in the eggs and mix until well incorporated, about 1 minute. Stir in the melted chocolate, bourbon and vanilla. In a small bowl, sift together the flour, cocoa and salt; fold the flour mixture into the egg mixture. Pour into the pie shell and bake until set, 30 to 40 minutes. Let cool to room temperature.
  • For the whipped cream: In a stand mixer, whisk the heavy cream on medium speed until peaks begin to form. Add the confectioners' sugar, bourbon, vanilla and cream of tartar. Continue to whisk until the cream begins to hold medium firm peaks.
  • Spread the whipped cream over the pie and garnish with chocolate shavings.

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