Quick & Easy

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.
mississippi mud cake
1H 45M



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.


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