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Mississippi Chocolate & Coffee Cake

Source: Close-up on Cakes
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Rating: 4.5   Reviews: 18 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 50 Minutes
  Serves 10
Coffee, bourbon, chocolate, and butter make this cake one decadent dessert.
RECIPE INGREDIENTS
For the Cake:
2 cups all-purpose flour
1 teaspoon baking soda
Pinch salt
1 3/4 cups strong brewed coffee
1/4 cup bourbon
5 oz unsweetened chocolate
1 cup butter
2 cups sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
For the Chocolate Icing:
6 1/2 ounces semisweet chocolate
4 1/2 tablespoons butter
Mississippi Chocolate & Coffee Cake Recipe at Cooking.com
DIRECTIONS
FOR THE CAKE:
Preheat the oven to 350 degrees F. Oil a 9-inch round cake pan. Line pan with parchment paper.


In a mixing bowl, sift together the flour, baking soda, and salt.


In the top of a double boiler set over simmering water, heat the coffee, bourbon, chocolate, and butter, stirring until the chocolate and butter are melted and the mixture is smooth. Remove the pan from the heat and stir in the sugar. Let the mixture cool for 3 minutes and transfer to an electric mixer. Add the flour mixture to the chocolate mixture, half a cup at a time, and beat medium speed for 1 minute. Add the eggs and vanilla and beat until smooth.


Pour into the prepared pan and bake for 1 1/2 hours, or until a skewer inserted in the center comes out clean. Let the cake cool completely in the pan. When cooled, turn out onto a serving plate.


FOR CHOCOLATE ICING:
Combine the chocolate and butter in the top of a double boiler and stir over low heat until they are melted and combined. Cool slightly and then ice cake.


Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 10
Calories: 591
Fat. Total: 28g
Fiber: 3g
Carbohydrates, Total: 84g
Sodium: 160mg
% Cal. from Fat: 43%
Cholesterol: 88mg
Protein: 5g
Spotlight Recipe Review See all 18 reviews »

Rating: 5
by: Aimee Reviewed: 08/13/2009
Super-rich with an excellent crumb.
I used whole wheat pastry flour and a spring form pan, and the results were excellent. Very rich but not too heavy, not too airy. The cake absorbed just enough of the ganache without becoming gooey inside, and surprisingly, it wasn't too sweet. Would have been phenomenal served with a drizzle of caramel sauce or a scoop of gelato. I recommend using the best possible chocolate for this recipe for it to truly be all it's meant to be.
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