Mississippi Mudcake With Coffee and Whisky

This versatile Mudcake is Chef Anita‘s secret weapon and is the perfect go-to recipe when you need something sweet which is a little bit on the fancy side.

The Mississippi Mudcake with Coffee and Whisky is made from ingredients that you would have in the pantry.   Serve as an afternoon tea cake or transform it into a luxurious dessert or bite size squares suitable for a cocktail party.

No whisky – no problem, just substitute with Rum, Kahlua, Tia Maria or other liqueur you have on hand.

We hope you enjoy this delicious and very special mudcake.

Debra & Anita

 

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Mississippi Mudcake with Coffee and Whisky
A deliciously simple Mudcake suitable for afternoon tea, dessert or a cocktail dessert.
Mudcake
Course Cakes
Prep Time 10 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Course Cakes
Prep Time 10 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Mudcake
Instructions
  1. Preheat oven to moderately low 150c.
  2. Prepare a rectangular cake tin by lining with non stick paper.
  3. Combine butter, dark chocolate, sugar, hot water, whisky and coffee in a large pot and slowly bring to the boil. Stir occasionally until melted. Allow to cool slightly.
  4. Sift flours and cocoa together and stir into the cooled mixture in the pot.
  5. Add the eggs and whisk well (by hand) to remove any lumps.
  6. Pour into prepared cake tin and bake for approximately 1 hour or until cooked. Cool in tin for 10 minutes before turning out.
Recipe Notes

Cake will keep for several days stored in an airtight container.  Do not refrigerate.

Serving Suggestions:

Dust with icing sugar and cut into squares, triangles or finger pieces.

For dessert, serve with raspberry coulis or a mixed berry compote with whipped cream or vanilla ice-cream.

To serve as a cocktail dessert simply bake in a larger, more shallow baking tray until cooked (this will take less time).  Cut into bite sized pieces and decorate with buttercream and nuts.

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