I remember when I first made this cake. I think I was about 14 years old and just dipping my toe into the world of baking, having no real understanding of what I was doing. I don’t know why I chose to make that particular recipe, but if I know anything about myself, it was probably just a decision made on a whim. But, then again, maybe it wasn’t a whim. It was a chocolate cake after all, and I was a young teen for whom chocolate was basically the equivalent of water – absolutely necessary every single day.
However which way I decided to make this cake, I’m very glad I did! Trying to find a decent chocolate cake recipe can be frustrating and time-consuming! Having one good chocolate cake recipe is a joy – whenever I don’t have to think about choosing a recipe, and instead can just begin baking one knowing it’s a recipe that will work, it’s a much easier and more enjoyable baking session!
And this is certainly a decent chocolate cake recipe. But then, this isn’t just any old chocolate cake recipe. This recipe is in a league of its own! It’s more like a dessert cake, if you will. The sort of cake that when you serve it to guests they feel like you’ve been slaving away in the kitchen making an amazing dessert, instead of spending less than two hours making a cake. And, I reckon that mostly comes down to the splash of whiskey in the recipe. It’s very sneaky, very unexpected, but brilliantly effective.
Mississippi Mud Cake
Serves 8-10 | Allow 1.5 hours
250g unsalted butter
150g dark chocolate
300g caster sugar
250ml/1 cup hot water
2-4 tsp instant coffee (depending on taste)
80ml/⅓ cup whiskey or any coffee/chocolate flavoured liqueur
1 ½ cups plain flour
¼ cup self-raising flour
¼ cup cocoa
- Preheat oven to 170°C fan-forced and line the base of a 22cm springform cake tin with baking paper.
- Melt butter and chocolate in a large saucepan over low heat.
- Once melted, remove from heat and add the sugar, hot water and coffee, and stir well to combine.
- Add whiskey/liqueur, stir well until fully combined.
- Gradually add the flours, mixing well.
- Finally add the eggs, stirring until completely combined.
- Pour into prepared tin and bake for 40 minutes, then in 3 minute increments until cooked through.
- This cake is intended to be quite moist, so it should still have some gooey crumbs left on the skewer when it’s done.
- Feel free to add whichever liqueur you prefer – Frangelico, Tia Maria, Kahlúa or Baileys would all work well.
- This cake will keep for a week in the fridge, or a few days at room temperature. It can be nice to reheat slightly before serving with cream, strawberries or ice cream.