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Mississippi Mud Cake Yield: 122 Servings
Nb persons: 0
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| 1 Lb | unsalted butter, plus extra -for greasing pans |
| 2 Tbl | Valhrona cocoa powder |
| 4 Cup | cake flour |
| 2 Tsp | baking powder |
| ~ Tsp kosher salt Y:z Cup Maker's Mark bourbon Y:z Cup Grand Marnier | |
| 3 Cup | espresso or strongly brewed |
| coffee, chilled | |
| 5 ounces | unsweetened chocolate, -chopped |
| 5 ounces | semi-sweet chocolate, -chopped |
| 3 Cup | granulated sugar |
| Y:z Cup confectioner's sugar | |
| 1 Tbl | vanilla extract |
| 4 large | eggs, lightly beaten |
Preheat oven to 300F. Grease pans with butter and dust with cocoa powder tapping out excess.
Sift together flour, baking soda, and salt and reserve. Heat bourbon, Grand Marnier, espresso, both chocolates, and butter over a double-boiler until fully melted. Add both sugars and mix until completely dissolved and incorporated. In an electric mixer using a whisk attachment, mix chocolate mixture on medium speed until slightly cooled. Add flour mixture slowly until fully incorporated. Mix in vanilla extract. In a separate bowl, lightly beat eggs by hand and fold into the batter.
Pour batter into prepared pans and place inside a larger pan. Add enough hot water around the outside of cake pans for create a half inch deep water bath.
Bake for 45-60 minutes. Remove from oven when sides are set and center is slightly jiggly. Let rest for at least 2-5 minutes, then turn out on rack to cool. Serve warm or at room temperature.
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