We traveled to Georgia this weekend (more on that soon!) to spend Easter with my parents’ dearest friends — friends whom I’ve known my entire life and are really more like family. My mom’s best friend, M, happens to be a wonderful baker and I have fond memories of the cakes she’d make for our families to enjoy together. So, when planning this trip, I asked if she’d teach me to make her famous Mud Cake.
This morning, M pulled out the recipe card and I noticed the note “Superb!” written at the top.
And this cake is exactly that — superb. It’s moist, chocolatey, and rich. Perfect by itself or with whipped cream or vanilla ice cream, M’s Mud Cake is guaranteed to become one of your family’s favorites, just as it is ours.
- 2 cups cake flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 ¾ cups coffee
- ¼ cup bourbon
- 5 ounces unsweetened chocolate, cut into pieces
- 2 sticks (1 cup) unsalted butter, cut into pieces
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- Preheat oven to 275. Grease a 9-inch tube pan.*
- In a medium bowl, sift together flour, baking soda, and salt; set aside.
- In the top of a double boiler set over simmering water, heat coffee and bourbon for 5 minutes. Add chocolate and butter. Heat mixture, stirring until the chocolate and butter are melted and the mixture is smooth.
- Remove double boiler from the heat and stir in sugar. Let the mixture cool for 3 minutes and transfer it to the bowl of an electric mixer. Add the flour mixture to the chocolate mixture, ½ cup at a time, beating at medium speed for 1 minute. Add eggs and vanilla; beat until smooth.
- Bake for 1 hour and 30 minutes.
- Let cake cool completely on a rack before removing from pan and transferring to serving plate.*Note: Tube pan must have non-detachable bottom as batter is thin.