Name: Mississippi mud cake
Cook time: 105 min
Total time: 105 min
Yield: 16
Ingredients: 250 gram (8 ounces) butter, chopped; 155 gram (5 ounces) dark eating (semi-sweet) chocolate, chopped; 2 cup (440g) caster (superfine) sugar; 1 cup (250ml) hot water; 1/3 cup (80ml) coffee liqueur; 1 tablespoon instant coffee granules; 1 1/2 cup (225g) plain (all-purpose) flour; 1/4 cup (35g) self-raising flour; 1/4 cup (25g) cocoa powder; 2 eggs, beaten lightly; 1/2 cup (125ml) pouring cream; 200 gram (6½ ounces) dark eating (semi-sweet) chocolate, chopped

Mississippi mud cake

This rich chocolate cake is based on the Mississippi mud pie, believed to have originated in the 1970s. The "mud" part of the name comes from the fact that the dense cake looks like the thick, muddy banks of the Mississippi River.

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Serves 16

Cook

1H 45M

Ingredients

250 gram (8 ounces) butter, chopped

155 gram (5 ounces) dark eating (semi-sweet) chocolate, chopped

2 cup (440g) caster (superfine) sugar

1 cup (250ml) hot water

1/3 cup (80ml) coffee liqueur

1 tablespoon instant coffee granules

1 1/2 cup (225g) plain (all-purpose) flour

1/4 cup (35g) self-raising flour

1/4 cup (25g) cocoa powder

2 eggs, beaten lightly

1/2 cup (125ml) pouring cream

200 gram (6½ ounces) dark eating (semi-sweet) chocolate, chopped

Method

1.Preheat oven to 160°C/325°F. Grease deep 20cm (8 inch) round cake pan; line base and side with baking paper.

2.Combine butter, chocolate, sugar, the water, liqueur and coffee granules in medium saucepan. Using wooden spoon, stir over low heat until chocolate melts.

3.Transfer mixture to large bowl; cool 15 minutes. Whisk in combined sifted flours and cocoa, then egg. Pour mixture into pan; bake about 1½ hours. Stand cake in pan 30 minutes before turning, top-side up, onto wire rack to cool.

4.Meanwhile, make dark chocolate ganache; spread over top of cold cake.

Bring cream to the boil in small saucepan; pour over chocolate in medium heatproof bowl. Stir ganache until smooth. Stand at room temperature until spreadable. Store in an airtight container, in the refrigerator, for up to one week. Un-iced cake can be frozen for up to two months.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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