Mississippi Mud Bundt Cake with Espresso-Bourbon Glaze

Preheat the oven to 350 degrees F. Butter a 12-cup Bundt pan.

Combine the flour, baking soda, and salt in a medium mixing bowl.

Combine the butter, chocolate, and espresso in a medium saucepan. Stir over low heat until the chocolate and butter have melted. Remove the pan from the heat.

Add the sugar and bourbon and whisk until the sugar has dissolved and the mixture is smooth.

Place the eggs and vanilla in a large mixing bowl and mix with a wooden spoon or electric mixer on low speed. Gradually beat in the chocolate mixture. Add the flour mixture and stir until just combined. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.

Bake until a toothpick inserted in the center of the cake comes out clean, about 45 minutes. Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.

Make the Espresso-Bourbon Glaze: Stir the butter, brown sugar, and espresso powder together in a small saucepan over medium heat until the butter melts. Stir in the heavy cream. Simmer for 1 minute. Remove from the heat.

Gradually add the confectioner's sugar, whisking until smooth. Mix in the bourbon. Let the glaze cool slightly.

Place the cake atop a wire rack set over a baking sheet. Slowly drizzle the glaze over the cake, allowing to run down the sides of the cake, covering as much of the cake as possible. Spoon any glaze drippings from the baking sheet over the cake. Let the glaze set for 30 minutes.

cook's notes

Cake will keep for 2 days at room temperature, covered with a cake dome.