Tonight I decided to make my famous (ha) Boozy Mud Cake recipe as a thank-you for a friend. Mostly so that I have a digital record of the recipe (instead of just the ingredient-stained paper I scribbled the recipes onto) and since almost no one reads this blog, I am posting my secret recipe below.
Boozy Mud Cake with Boozy Mud Glaze
Cake-
2 T instant coffee or espresso powder, dissolved in 1 1/2 c boiling water
6 oz chocolate chips
2 sticks butter, melted
2 c sugar, divided
2 eggs
6 T bourbon
2 c flour
1/2 t baking soda
1/8 t salt
Grease 9″ x 13″ x 2″ pan. Preheat oven to 375° F. Bring coffee to a boil in a medium saucepan, stirring occasionally. Remove from heat; add butter and stir with whisk until melted. Add 1 c sugar and bourbon, and whisk till combined.
Beat eggs and remaining sugar in medium bowl for 1 minute till light ivory in hue. Add chocolate mixture. Add flour, baking soda, and salt and mix till smooth. Bake exactly 30 minutes.
While cake is baking, prepare glaze.
Glaze-
3 T butter
3 T brown sugar
1 t instant coffee or espresso powder
3 T heavy cream
3/4 powdered sugar
1/4 c bourbon
Melt first 3 ingredients in pan on low heat. Add cream; simmer 1 minute. Remove from heat, slowly whisk in powdered sugar. Whisk in bourbon. Allow cake to cool slightly, then pour glaze over surface.
