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Mississippi Mud Cake with Espresso-Bourbon Glaze

  • 24 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

If you love chocolate, this is a deep dark bundt cake that delivers. The glaze is my favorite part-- with espresso powder and bourbon, you can save extra glaze to drizzle over vanilla ice cream. Recipe source: Cake Keeper Cakes by Lauren Chattman I've made a few adaptions that I've noted on the recipe. For one, I used Cappuccino chips, instead of chocolate. So good!


2 cups unbleached all-purpose flour
1 teaspoons baking soda
2 teaspoons instant espresso powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, cut into pieces
6 ounces unsweetened chocolate, finely chopped
½ cup brewed espresso
cups granulated sugar
½ cup bourbon
4 large eggs
1 teaspoon pure vanilla extract
¾ cup mini chocolate chips (I used mocha chips)
For the glaze:
6 Tablespoons (¾ stick) unsalted butter, cut into pieces
6 Tablespoons packed light brown sugar
2 teaspoons instant espresso powder
6 Tablespoons heavy cream
cups confectioner's sugar
2 Tablespoons bourbon

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