Emeril Lagasse'S Mississippi Mud Cake

• 1/2 lb unsalted butter
• 2 teaspoons unsalted butter, cut into 1/2-inch pieces
• 1 tablespoon unsweetened cocoa powder
• 2 cups 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

1. Preheat the oven to 275 u0b0F.
2. Grease a Bundt pan with 2 teaspoons of the butter, then lightly dust with the cocoa.
3. Sift the flour with the baking soda and salt into a bowl, and set aside.
4. 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.
5. Add the chocolate and remaining butter and cook, stirring, until melted and smooth, about 3 minutes.
6. Remove from the heat.
7. Add the sugar and stir to dissolve.
8. Cool slightly.
9. Using a whisk or an electric mixer, stir the flour, 1/2 cup at a time, into the chocolate.
10. Add the vanilla and eggs, whisking to mix well.
11. Pour the batter into the prepared pan and bake for 1 hour.
12. (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.

unsalted butter, unsalted butter, cocoa, flour, baking soda, salt, bourbon, coffee, chocolate, sugar, vanilla, eggs

Taken from www.food.com/recipe/emeril-lagasses-mississippi-mud-cake-13570 (may not work)