Mississippi Mud Cake

There is no reason why this cake should work... and yet it does. Moist, tender, fast to put together, responds well to flavor substitutions. 

Adapted from New Recipes from the Moosewood Restaurant

 2 Cups flour

1 tsp baking soda

¼ tsp salt

5 oz unsweetened chocolate

1 ¾ Cups strong coffee

¼ Cup Kaluha (or Dark rum, or Whiskey, or Triple Sec)

1 Cup unsalted butter

2 Cups Sugar

2 Eggs

1 tsp vanilla (or almond extract, orange oil...)


Preheat oven to 275

Grease a Bundt pan to within an inch of its life.

Sift together the flour, baking soda, and salt.

Heat the coffee and liqueur on low heat, add chocolate & butter and stir until melted.  Add the sugar and stir until dissolved.  Let this mixture cool for a few minutes and transfer to a large mixing bowl.

Add the flour mixture half a cup at a time.  Add the eggs and vanilla.  Mix just until smooth.

Bake at 275 degrees for 90 minutes. (Yes, really, no typos here)

Let cool for a while and then turn out onto a plate, praying to whomever you believe has influence over baking in general and Bundt pans in particular.

If prayer is not entirely effective, reconstruct the top of the cake and sieve a decorative layer of confectioner's sugar over all.

Place in cake carrier and bring to Six Loose Ladies on Thursday evening.