I’ve never been a big fan of resolutions. I’m just too impulsive to wait for a new year to roll around to set a goal. When I decide I want to do something, I want to do it RIGHT THEN and that’s it. That said, last year I did set a goal to read 50 books. And I failed miserably. I only made it to 28 not because I didn’t have time but because I chose to fill my time watching LOST again and online window shopping. I know.

So this year – of course – I decided to set another book goal, this time only 35. And I’m already sucking at it.

I do love a new year though. It still feels like a fresh start, even though I don’t set specific goals for myself. I especially love that I got to buy a new planner!

This week’s Thirsty Thursday theme was “new” in honor of the new year and since I’m so sick of my drink photos, I decided to bake something. And I have no clue what this cake has to do with new other than the new bottle of Bourbon I bought recently but I do know that it’s so rich and delicious.

Nicole made a Mocha Magic Smoothie!

Mississippi Mud Cake with Espresso Bourbon Glaze
For the Cake:
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons instant espresso powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter cut into pieces
  • 6 ounces unsweetened chocolate finely chopped
  • 1/2 cup brewed espresso
  • 1 1/2 cups granulated sugar
  • 1/2 cup bourbon
  • 4 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 3/4 cup mini chocolate chips
  • 3/4 cup chopped pecans or walnuts
For the Glaze:
  • 6 Tablespoons unsalted butter cut into pieces
  • 6 Tablespoons packed light brown sugar
  • 2 teaspoons instant espresso powder
  • 6 Tablespoons heavy cream
  • 1 1/2 cups powdered sugar
  • 2 Tablespoons bourbon
To make the cake:
  1. Preheat oven to 350F. Grease a 12-cup Bundt and dust with flour; set aside.
  2. Sift the flour, baking soda, espresso powder, and salt in a medium mixing bowl.
  3. Combine the butter, chocolate, and espresso in a medium saucepan. Heat over medium, stirring until the butter and chocolate are melted. Remove from the heat and stir in the granulated sugar and bourbon.
  4. Place the eggs, sour cream and vanilla in a large mixing bowl and beat with an electric mixer on low to break up the eggs. Beat in the chocolate mixture. Add the flour mixture and stir until just combined. Stir in the chocolate chips and pecans.
  5. Scrape the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Let the cake cool in the pan for 5 minutes and then invert it onto a wire rack to cool completely.
To make Glaze:
  1. Stir the butter, brown sugar, and espresso powder together in a small saucepan over medium heat until the butter is melted. Whisk in the cream and bring to a simmer. Cook for 1 minute, remove from the heat, and whisk in the powdered sugar until smooth. Mix in the bourbon. Let cool for 10 minutes.
  2. Place the cake, still on the wire rack, over a baking sheet (or parchment paper). Slowly drizzle the glaze over the cake, letting it run down the sides of the cake and covering as much of the cake as possible. Let stand until the glaze is set, about 1/2 an hour. Slice and serve.
  3. Store uneaten cake on a cake keeper or wrap in plastic and store at room temperature for up to 3 days.



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