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Mississippi mud cake

Serving size: Serves 10 or more
Cuisine type: American
Cooking time: More than 1 hour
Course: Dessert, Snacks

Can be made 3 days ahead. Storage: Covered, in refrigerator. Freeze: Suitable. Microwave: Chocolate mixture suitable.
INGREDIENTS

250g cold unsalted butter, chopped
150g dark chocolate, chopped
440g (2 cups) caster sugar
250ml (1 cup) hot water
80ml (1/3 cup) whisky
1 tablespoon instant coffee powder
225g (1½ cups) plain flour
35g (¼ cup) self-raising flour
25g (¼ cup) cocoa powder
2 eggs, lightly beaten
METHOD

Grease 23cm square slab pan, line base with baking paper. Combine butter, chocolate, sugar, water, whisky and coffee powder in medium pan; stir over low heat until chocolate is melted. Transfer mixture to large bowl; cool. Stir in sifted flours and cocoa, then eggs; pour mixture into prepared pan.
Bake at 160°C for 1¼ hours. Stand cake 30 minutes; turn onto wire rack to cool. Serve dusted with sifted icing sugar.

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Tip: Try "lamb & potato" or "Low GI"
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