So this was my first ever Mississippi mud cake, I’ve always wanted to try one, I’m still not sure why they call it a Mississippi mud cake however. I’ll have to look into that. Anyway it worked surprisingly and had a crunchy top and dense inside, it’s possibly my new favourite cake recipe.
Speaking of recipe here it is (from home baked; Women’s Weekly):
Preparation time: 25 minutes
Cooking time: 1 hour 35 minutes
(Plus cooling and standing time)
250g butter, chopped coarsely
150g dark eating chocolate, chopped coarsely
2 cups (440g) caster sugar
1 cup (250ml) hot water
1/3 cup (80ml) coffee liqueur
1 tablespoon instant coffee powder
1 1/2 cups (225g) plain flour
1/4 cup (35g) self-raising flour
1/4 cup (25g) cocoa powder
2 eggs, beaten lightly
1. Preheat oven to moderately slow (160 degrees). Grease deep 20cm-round cake pan; line base and side with baking paper.
2. Combine butter, chocolate, sugar, the water, liqueur and coffee powder in a medium saucepan. Using a wooden spoon, stir over a low heat until the chocolate melts.
3. Transfer mixture into a large bowl; cool for 15 minutes. Whisk in the combined flours and cocoa, then the eggs. Pour mixture into the prepared pan.
4. Bake cake in a moderately slow oven for about 1 1/2 hours. (Cover cake loosely with foil during baking if it starts to overbrown.) Stand cake in the pan for 30 minutes before turning onto a wire rack; turn cake top-side up to cool. Dust with sifted cocoa, if desired.