Mississippi Mud Cake
This is a very dark, moist, adult chocolate cake. It keeps well and travels well. The recipe is from Sarah Begus, a famous Baltimore hostess.
2 cups unbleached white flour
5 ounces unsweetened chocolate
1 teaspoon baking soda
1 cup butter
1/4 teaspoon salt
2 cups sugar
13/4 cups strong freshly brewed coffee
2 eggs, lightly beaten
1/4 cup bourbon, brandy, or a coffee,chocolate, or mocha liqueur
1 teaspoon pure vanilla extract
Preheat the oven to 275°. (Yes, that really is 275°.)
Generously butter a 10-inch Bundt pan and dust it with cocoa.
Sift together the flour, baking soda, and salt. Heat the coffee and liqueur on low heat for about 5 minutes.
Add the chocolate and butter and stir until melted. When this mixture is smooth, add the sugar and stir until dissolved.
Let the mixture cool for several minutes and then transfer it to a large mixing bowl.
Add the flour mixture to the chocolate mixture about a half-cup at a time, beating after each addition until smooth.
Then add the eggs and vanilla. Beat for another minute.
Pour the batter into the Bundt pan and bake for about 11/2 hours, until the cake pulls away from the sides
of the pan and springs back when touched in the middle. Remove the cake from the oven and allow it to cool for 10 minutes in the pan.
Then invert the cake onto a plate. Remove the Bundt pan when the cake is completely cool.
This cake is good plain or with whipped cream.
Or brush the surface of the cake with 2 or 3 ounces of semi-sweet chocolate, melted and mixed with 1 or 2 tablespoons of cream or coffee.