Mississippi Mud Cake
Recipe supplied by: Sharon Jackson
Ingredients
- MUD CAKE
- 250 g unsalted butter
- 200 g dark chocolate
- 2 cups sugar
- 1 ¼ cups hot water
- 1 cup plain flour
- ½ cup SR flour
- ¼ cup cocoa
- 2 eggs, beaten
- TOPPING
- 100 g dark chocolate
- 2 T cream
Method
- MUD CAKE
- Prepare cake tin – grease and line base with paper. A 24 cm is a good size for this recipe. Set oven 170 o C
- Melt the butter and chocolate over a moderate, low heat. Stir until the mixture is smooth
- Add the sugar and hot water. Heat until the sugar is dissolved and mix until the mixture is well combined
- Remove from heat and allow to cool
- As time is limited, place into a bowl as the saucepan will hold the heat
- Also stirring the mixture will promote the cooling process
- Meanwhile, sift the flours together to thoroughly combine them
- Beat the eggs well
- Gradually add the flour mixture to the cooled chocolate mixture
- Mix well with a wooden spoon to incorporate the flour thoroughly
- Gently add the well beaten eggs. Mixing lightly to make a smooth mixture
- Spoon evenly into tin of choice. If using a muffin tin, ensure the mixture is evenly spread so they cook at the same rate
- Remember muffins should be ¾ filled and the mixture should be placed into the tin in one ‘dollop’
- Bake in oven for 20-25 mins for the muffins or 1 hour for a 24 cm tin
- Leave to cool in the tin once tested with a skewer and it comes out clean
- TOPPING
- Melt the chocolate in a heat proof container over gently simmering water
- When melted, add the cream and mix well to combine
- Spread over the cake surface before the mixture sets
- This is a wonderful rich moist cake and may be served with a Raspberry coulis (place a punnet of raspberries and ¼ cup of sugar in food processor and blend to a liquid, sieve the seeds) and cream.
Cooking Tips & Tricks
To serve
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- Recipe Uploaded: 09.07.2015
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