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Mississippi mud cake with coffee cream
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Prep Time:
15 minutes
Cook Time:
125 minutes
Total Time:
140 minutes
Delightful traditional mud cake to brighten any occasion.
Ingredients:
  • Melted butter, to grease
  • 310ml (1 1/4 cups) freshly brewed espresso coffee
  • 200g dark chocolate, coarsely chopped
  • 60ml (1/4 cup) bourbon whiskey
  • 80.00 ml kahlua coffee liqueur
  • 250g butter, chopped
  • 430g (2 cups) caster sugar
  • 225g (1 1/2 cups) plain flour
  • 75g (1/2 cup) self-raising flour
  • 2 eggs, lightly whisked
  • Cocoa powder, to dust
  • 250g mascarpone
  • 2 tsp instant coffee powder
  • 24.00 gm icing sugar mixture
Instructions:
  • Preheat your oven to 150°C. Grease a 20cm round cake pan with melted butter and line with non-stick baking paper on the base and sides.
  • In a saucepan, combine coffee, chocolate, whiskey, Kahlua, and butter. Cook over low heat, stirring constantly for 5 minutes until butter and chocolate melt and mixture is smooth. Remove from heat and stir in the sugar. Let it cool slightly for 5 minutes.
  • Combine the flours in a bowl, then mix in one-third of the chocolate mixture. Gradually incorporate the rest of the chocolate mixture and eggs, stirring until well combined. Transfer the mixture to the prepared pan and bake in the oven for 2 hours, or until a skewer inserted in the center comes out clean. Allow to cool in the pan after removing from the oven.
  • In a bowl, combine mascarpone, Kahlua, coffee powder, and icing sugar. Whisk until smooth and well blended. Cover the bowl with plastic wrap and chill in the fridge.
  • Sprinkle the cake with luxurious cocoa powder. Serve warm or at room temperature, cut into wedges, with a delightful dollop of coffee cream on top.

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