Mocha Bourbon Mud Cake Recipes

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

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.

MOCHA-BOURBON MUD CAKE

Steps:

• Preheat oven to 350°.
• Butter and flour a 10-inch springform pan or Bundt pan.
• Melt chocolate in top pan of double boiler over gently simmering water or in a microwave; set aside.
• In a small cup, dissolve espresso powder in 1/4 cup boiling water.
• In a medium size bowl, whisk together flour, baking soda, and salt.
• In a large bowl, beat sugar and butter with an electric mixer until light and fluffy, 2 to 3 minutes.
• Add eggs, one at a time, beating well after each addition; beat in vanilla.
• On low speed, beat in 1/3 of flour mixture.
• Beat in espresso, then beat in bourbon.
• Add melted chocolate to mixture and blend well.
• Beat in 1/2 of remaining flour mixture with 1 cup water, then beat in the rest of the flour mixture.
• Pour batter into prepared pan and smooth top.
• Bake 55 to 60 minutes, until top is slightly puffed and a toothpick inserted in center comes out clean.
• Let cool completely in pan on a wire rack.
• To serve, run a sharp knife around the side of the springform pan.
• Remove side of pan and transfer cake to a serving platter.
• Cake will keep, covered at room temperature, for several days.
• Sprinkle with confectioners' sugar, cut into slices, and serve with whipped cream.

MOCHA CHEESECAKE

Steps:

• In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet., Bake at 350° for 20-25 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of pan. Let stand at room temperature for 30 minutes before cutting. If desired, top with chocolate-covered coffee beans and whipped topping. Refrigerate leftovers.