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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Absolute All Time Favourite Hot Cake With Rhubarb and Coconut

rhubarb & coconut cake

When a Chef tells me that this is her Absolute All Time Favourite Cake I take notice.

Anita is a Cake Master, she creates wonderful cakes.  Cakes so special that they are cooked for every celebration and every special event.  This is one of those cakes.

Today Anita has baked her Rhubarb and Coconut Cake.  This is a moist cake, deliciously sticky and sweet with the zap of rhubarb balancing it perfectly. Anita likes to serve this cake hot with whipped cream or vanilla bean ice cream and it’s also lovely to serve warm, cold and even old!

Rhubarb and Cocunut Cake
Anita enjoying her favourite cake with a cup of tea.

Rhubarb is often overlooked but is beautiful when added to cakes, pies and desserts.  It dates back to China where it has been used medicinally for over 2000 years and is now found in the vegetable section in most supermarkets.

We hope you enjoy this delicious cake.

Anita & Debra

 

Print Recipe
Rhubarb and Coconut Cake
Anita's absolute all time favourite cake. Delicious served warm with a dollop of double cream, whipped cream or vanilla bean ice cream (or all 3!).
Rhubarb & Coconut Cake
Course Cakes
Prep Time 15 minutes
Cook Time 90 minutes
Servings
people
Ingredients
Course Cakes
Prep Time 15 minutes
Cook Time 90 minutes
Servings
people
Ingredients
Rhubarb & Coconut Cake
Instructions
  1. Preheat Oven to 175C
  2. Grease and line a 20cm round cake tin with baking paper.
  3. Slice 1 - 2 stalks of the Rhubarb into 2cm pieces and set aside. Chop another 1 1/2 cups into smaller chunks.
  4. Mix the Flour, Sugar, coconut, Butter, Eggs, Milk and Vanilla together in a bowl. Use a whisk and hand mix (no need for a fancy machine)
  5. Spread half of the batter into the cake tin.
  6. Place 1 1/2 cups of chopped Rhubarb on top of the batter and then spread the remaining batter over.
  7. Arrange the 2cm pieces of Rhubarb in a circle on top to decorate and sprinkle the Raw Sugar on top.
  8. Bake at 175c for 90 minutes. Test to with a skewer to make sure the cake is cooked. Stand for 5 minutes before turning out.
Recipe Notes

If the top of the cake becomes too brown while cooking, loosely cover with foil and continue to cook until done.

Cake can be kept in the fridge and is best eaten within 3 days.

*Chef Hack - weigh out the butter in a cup, top with a saucer and melt in the microwave.  This avoids splattering inside your microwave.

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