Mississippi Mud Cake with Bourbon-Espresso Glaze - flour

Method

• Preheat oven to 350F.
• Butter 12-cup Bundt pan.
• Mix flour, baking soda and salt in medium bowl.
• Combine butter, chocolate and brewed espresso in heavy medium saucepan.
• Stir over low heat until chocolate and butter melt (mixture may look curdled).
• Remove from heat.
• Add sugar and bourbon.
• Whisk until sugar dissolves and mixture is smooth.
• Using electric mixer, beat eggs and vanilla in large bowl until blended.
• Gradually beat in chocolate mixture.
• Add flour mixture and stir just until blended.
• Transfer batter to pan; smooth top.
• Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 45 minutes.
• Cool in pan on rack 15 minutes.
• Invert cake onto rack; cool completely.
• Stir butter, golden brown sugar and instant espresso powder in small saucepan over medium heat until butter melts.
• Stir in cream.
• Simmer 1 minute.
• Remove from heat.
• Gradually add powdered sugar, whisking until smooth.
• Mix in bourbon.
• Cool slightly.
• Place cake atop rack on baking sheet.
• Slowly drizzle glaze over cake, allowing glaze to run down sides of cake and cover as much of cake as possible.
• Spoon any glaze drippings from baking sheet over cake.
• Let stand 30 minutes.
• (Can be prepared 2 days ahead.
• Cover with cake dome.
• Let stand at room temperature.)
• Serve cake with vanilla ice cream.