Mississippi mud cake

Whip up this mud cake for the ultimate indulgence filled with chocolate, coffee and whisky. Prefer white chocolate? Then you'll not want to miss our white chocolate and raspberry mud cake.

  • 1 hr 30 mins preparation
  • 1 hr 30 mins cooking
  • Serves 9
  • Print
Mississippi mud cake


Mississippi mud cake
  • 250 gram butter, chopped
  • 150 gram dark eating chocolate, chopped
  • 2 cup (440g) white sugar
  • 1 cup (250ml) hot water
  • 1/3 cup (80ml) whisky
  • 1 tablespoon instant coffee granules
  • 1 1/2 cup (225g) plain flour
  • 1/4 cup (35g) self-raising flour
  • 1/4 cup (25g) cocoa powder
  • 2 eggs, beaten lightly
  • cocoa powder or icing sugar, for serving


Mississippi mud cake
  • 1
    Preheat oven to 160°C (140°C fan-forced). Grease a 23cm-square slab pan. Line base and sides with baking paper.
  • 2
    Combine butter, chocolate, sugar, water, whisky and coffee in a medium saucepan. Stir over low heat, until mixture is smooth; cool. Stir in sifted flours and cocoa, then eggs.
  • 3
    Pour mixture into pan. Bake 1 hour 15 minutes. Stand for 10 minutes. Turn onto wire rack to cool. Serve dusted with cocoa powder or icing sugar, if desired.

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