MISSISSIPPI MUD CAKE
Ben Grossman and Peter Steele, The Cub Room

YIELD: two 12-inch cakes (about 24 portions)

1 pound unsalted butter, plus extra for greasing pans
2 tablespoons Valhrona cocoa powder
4 cups cake flour
2 teaspoons baking powder
¼ teaspoon kosher salt
½ cup Maker's Mark bourbon
½ cup Grand Marnier
3 cups espresso or strongly brewed coffee, chilled
5 ounces unsweetened chocolate, chopped
5 ounces semi-sweet chocolate, chopped
3 cups granulated sugar
½ cup confectioner's sugar
1 tablespoon vanilla extract
4 large eggs, lightly beaten

1. Preheat oven to 300°F. Grease pans with butter and dust with cocoa powder tapping out excess.
    
2. Sift together flour, baking soda, and salt and reserve. Heat bourbon, Grand Marnier, espresso, both chocolates, and butter over a double-boiler until fully melted. Add both sugars and mix until completely dissolved and incorporated. In an electric mixer using a whisk attachment, mix chocolate mixture on medium speed until slightly cooled. Add flour mixture slowly until fully incorporated. Mix in vanilla extract. In a separate bowl, lightly beat eggs by hand and fold into the batter.
    
3. Pour batter into prepared pans and place inside a larger pan. Add enough hot water around the outside of cake pans for create a half inch deep water bath.
    
4. Bake for 45-60 minutes. Remove from oven when sides are set and center is slightly "jiggly." Let rest for at least 2-5 minutes, then turn out on rack to cool. Serve warm or at room temperature.