Mississippi Mud Cake Recipe
“I am an amateur cook but a professional eater.”
I started my training young, beginning with foods in liquid form…
…and then progressing on to solids.
Eating didn’t come natural to me and it took a lot of practice to get it right.
But once I mastered it …
…there was no stopping me.
Nothing was getting in the way of my rusk and my mouth.
Not even the risk of tongue mutilation would stop me from ingesting that intoxicating mix of sugar and fat.
When it comes to food, I live dangerously.
When I became a bit more proficient at eating, I graduated to the next stage in culinary development and I became a kitchen assistant to the master chef in the house – my mother.
My mam taught me the basics of cooking from a young age.
Here I am at seven years old proudly showing off my first ever bake. It was pastry shapes made from left over pasty from the apple tart that my mam baked.
Look how proud and freckly I am!
I knew this was the first stop on my culinary journey and that there would be no end to my pastry delights.
When I turned ten years old, my mother stopped using the pudding bowl to cut my hair and she finally allowed me to use it to bake puddings. I still remember flicking through the Australian Woman’s Weekly Cakes & Slices Cookbook. This cookbook was recently procured from my nan, who is also a great baker.
I remember the book so well (not only because I still have it) but because it was new.
We never ever had anything new in our home. We were poor. Everything we had was from second-hand shops or hand me downs from my mam’s nine siblings and their children. For years, I wore my Spanish cousin’s clothes. He was a boy, years older than me, and feet taller! A dedicated follower of fashion I was not.
I flicked through this cookbook and I ran my hand over the shiny new unstained pages. I spied the cake that I would most like to stuff in my ten-year-old face. It was the Mississippi Mud Cake. Not only did it just look so bloody good, but also, even back then, I was (and still am) obsessed with American food, especially American desserts. So, I am sure the name of the cake influenced my decision to bake it.
I can still remember my mam hovering over me as I stood on my tippy toes to reach the bowl sitting on top of the pot of boiling water to stir the molten mess of yumminess. Also, I told her that I could do it by myself. Of course, I couldn’t and I needed her to help pour the mixture from one bowl to another. Ok, and to help me with turning on the oven but, apart from that, I did everything else by myself. I swear I did!
Making this cake again was a lovely trip down memory lane but I didn’t realise how sophisticated it is. It’s a proper grown up cake with alcohol and a full driving licence.
This cake will impress anybody.
It is more elegant than brownies so it is perfect to make for someone whom you are trying to win over or get in the sack. You could just feed them the whole cake and hope that there is enough alcohol in it to get them drunk!
I think that last sentence just sums up my whole approach to dating and that is probably why I am single; not enough alcohol in the cakes (I will adjust the recipe next time).
For now, here is the recipe and some sexy photos of the cake under moody lighting; the same type of lighting in which you should serve the cake.
The chocolate sauce and strawberries are appropriate accompaniments for the cake or inappropriate accompaniments if you manage to pull.
So, there you have it, a rambling story of my first ever bake, my…
Mississippi Mud Cake Recipe
Prep Time: 30 minutes
Cook Time: 1 hr 10 minutes
Yield: 1 large cake
250 grams of unsalted butter
150 grams of dark chocolate (70% cocoa solids or more)
400 grams of granulated sugar
1 tablespoon of instant coffee / espresso powder or 40ml of espresso, I use L’or Espresso Supremo pods
85 millilitres of whiskey (dark rum would also work well)
240 millilitres of hot water
185 grams of plain flour
40 grams of self-raising flour
32 grams of cocoa powder (I used Dutch-process cocoa powder)
2 large eggs
Grease and line a 23cm square slab pan.
Preheat the oven to 150°C / 130°C for fan assisted ovens / 300°F / gas mark 2.
Bring a pot of water to the boil and place a heatproof bowl on top.
Chop the butter and chocolate into pieces and add to the heatproof bowl along with the sugar, coffee, whiskey and hot water.
Stir over the heat until the sugar dissolves and everything has melted.
If you start with room temperature butter and chocolate, the mixture will melt quicker.
Take off the heat and allow to cool until lukewarm.
If you add the eggs to the mixture now they will cook. You must let it cool before you add the eggs.
Once lukewarm, sieve and stir in the two flours and cocoa powder. Click here to find out the difference between natural and Dutch-process cocoa powder.
Beat the two eggs together and then stir into the mixture.
The mixture is quite slack, like a batter and it’s what gives the cake its lovely dense texture.
Pour the mixture into the prepared tin and place in the middle of the preheated oven for 1 hour and 10 minutes.
When done, leave to cool in the pan for ten minutes before turning out onto a rack and carefully removing the parchment paper.
At this point, most recipes would say ‘allow to cool’ but that has never happened with this cake. It always feels like I have been waiting ages to tuck in, so I usually slice it up and demolish it whilst it is warm.
The texture of the Mississippi Mud Cake is very dense and rich but it isn’t overly sweet and it has a complex depth of flavour that makes this cake quite sophisticated. I usually serve it with something smooth and creamy like natural yoghurt or cream or ice-cream. On this occasion, I served it with strawberries, because I wanted it to look exactly like it did in the book and I also had a slice with Hersey’s chocolate syrup, which was a delicious accompaniment.
The flavour of this cake improves overnight and the next day and should keep for up to five days in an airtight container (although I cannot be certain of this, as the cake has never lasted longer than two days in my house).
So, what do you think of my Mississippi Mud Cake Recipe? Did you try it out? Did you like it? What improvements would you make? Share a photo of your own attempt at this recipe or leave any feedback and comments below, I’d love to hear from you.
You might also like my recipe for salted caramel sauce chocolate cake.
Here’s my recipe for mini hot chocolate cheesecakes.
And I have a blog post explaining the difference between regular cocoa power and Dutch-processed cocoa powder and when you should use each one.
If you like this Mississippi Mud Cake recipe, please share with others.