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Mississippi mud cake

Pamela Clark
AWW July 2010

Serving size: Serves 8
Cuisine type: American
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking, Chocolate

The Weekly's Top 10 cakes — Number 4
INGREDIENTS

250g butter, chopped
150g dark eating chocolate, chopped
2 cups (440g) white sugar
1 cup (250ml) hot water
1⁄3 cup (80ml) whisky
1 tablespoon instant coffee granules
1½ cups (225g) plain flour
¼ cup (35g) self-raising flour
¼ cup (25g) cocoa powder
2 eggs, beaten lightly
cocoa powder or icing sugar, for serving
METHOD

Preheat oven to 160°C (140°C fan-forced). Grease a 23cm-square slab pan; line base and sides with baking paper.

Combine the butter, chocolate, sugar, water, whisky and coffee in a medium saucepan; stir over low heat until mixture is smooth, cool. Stir in sifted flours and cocoa, then eggs.

Pour into pan; bake for about 1 hour 15 minutes. Stand for 10 minutes; turn onto wire rack to cool.

Serve dusted with cocoa powder or icing sugar, if desired.

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