Emeril Lagasse's Mississippi Mud Cake

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This is from Emeril Lagasse's new book, Prime Time Emeril

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Ingredients [?]

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  • add   1/2 cup bourbon
  • add   1 1/2 cups strong brewed coffee
  • add   1/8 teaspoon salt
  • add   2 large eggs
  • add   1 teaspoon baking soda
  • add   5 ounces unsweetened chocolate
  • add   2 cups all-purpose flour
  • add   2 teaspoons unsalted butter
  • add   1 3/4 cups sugar
  • add   1/2 lb unsalted butter
  • add   1 teaspoon pure vanilla extract
  • add   1 tablespoon unsweetened cocoa powder


  1. Preheat the oven to 275 °F.
  2. Grease a Bundt pan with 2 teaspoons of the butter, then lightly dust with the cocoa.
  3. Sift the flour with the baking soda and salt into a bowl, and set aside.
  4. Warm the bourbon and coffee in the top of a double boiler or a stainless steel bowl set over a pan of simmering water for 5 minutes.
  5. Add the chocolate and remaining butter and cook, stirring, until melted and smooth, about 3 minutes.
  6. Remove from the heat.
  7. Add the sugar and stir to dissolve.
  8. Cool slightly.
  9. Using a whisk or an electric mixer, stir the flour, 1/2 cup at a time, into the chocolate.
  10. Add the vanilla and eggs, whisking to mix well.
  11. Pour the batter into the prepared pan and bake for 1 hour.
  12. (The cake will be slightly soft in the middle.) Remove from the oven and let rest in the pan for 20 minutes, then turn out onto a cooling rack to cool for at least 30 minutes before serving.