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Mississippi mud cake
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Prep Time:
10 minutes
Cook Time:
80 minutes
Total Time:
90 minutes
Indulge in classic Mississippi mud cake for ultimate comfort.
Ingredients:
  • Melted butter, to grease
  • 250g butter, chopped
  • 200g good-quality dark chocolate (Lindt Excellence 85 per cent Cocoa brand), coarsely chopped
  • 250ml (1 cup) freshly brewed strong espresso coffee
  • 430g (2 cups) caster sugar
  • 60ml (1/4 cup) bourbon whiskey
  • 2 eggs, lightly whisked
  • 300g (2 cups) plain flour
  • 8.00 gm baking powder
  • Cocoa powder, to dust
  • Creme fraiche, to serve
Instructions:
  • Preheat the oven to 160°C. Grease a 20cm square cake pan with melted butter and line the base and sides with non-stick baking paper.
  • In a saucepan over low heat, combine butter, chocolate, and coffee. Stir continuously for 5 minutes until chocolate is melted and mixture is smooth. Remove from heat and let it cool for 5 minutes before using.
  • Transfer the chocolate mixture to a large bowl. Mix in sugar, bourbon, and egg using a wire balloon whisk until fully combined. Sift flour and baking powder over the chocolate mixture and stir with the whisk until everything is well incorporated. Transfer the batter into the prepared pan. Bake in a preheated oven for 1 1/4 hours or until a skewer inserted into the center comes out with crumbs clinging to it (if it browns too quickly, cover with non-stick baking paper halfway through baking). Let it cool for 1 hour before serving.
  • Transfer the cake to a serving board. Cut it into squares, sprinkle with cocoa powder, and enjoy with a dollop of creme fraiche.

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