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Mississippi Mud Cake

  • Yield: 1 cake


  • 1/2 pound (2 sticks) plus 2 teaspoons unsalted butter, cut into 1/2-inch pieces
  • 1 tablespoon unsweetened cocoa powder
  • 2 cups bleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup bourbon
  • 1 1/2 cups strong brewed coffee, cooled
  • 5 ounces unsweetened chocolate, chopped
  • 1 3/4 cups sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, lightly beaten


  • Preheat the oven to 275°F.
  • Grease a Bundt pan with 2 teaspoons of the butter, then lightly dust with the cocoa.
  • Sift the flour with the baking soda and salt into a bowl, and set aside.
  • Warm the bourbon and coffee in the top of a double boiler or a stainless steel bowl set over a pan of simmering water for 5 minutes. Add the chocolate and remaining butter and cook, stirring, until melted and smooth, about 3 minutes. Remove from the heat. Add the sugar and stir to dissolve. Cool slightly.
  • Using a whisk or an electric mixer, stir the flour, 1/2 cup at a time, into the chocolate. Add the vanilla and eggs, whisking to mix well.
  • Pour the batter into the prepared pan and bake for 1 hour. (The cake will be slightly soft in the middle.)
  • Remove from the oven and let rest in the pan for 20 minutes, then turn out onto a cooling rack to cool for at least 30 minutes before serving.