This cake has a soft middle, brownie-like, but a firm and delicious crispy outside. The main difference with a brownie is the higher flour content (and the booze).
This is the very first cake I ever made and, like your first lab experiment, that’s something you don’t forget.
Mississipi Mud Cake
- 250 g butter
- 150 g dark chocolate
- 440 g caster sugar
- 250 ml hot water
- 80 ml rum
- 2 tbsp instant coffee
- 260 g flour
- 25 g cocoa powder
- 2 lightly beaten eggs
Preheat the oven at 140 °C fan and grease and line a 20 cm cake tin.
Add the butter, chocolate, sugar, water, rum and coffee in a medium saucepan and stir with a wooden spoon until the ingredients are melted and well combined. Transfer to a bowl and let cool for 15 minutes.
Incorporate the eggs and the sifted cocoa and flour. Transfer the quite liquid mixture into the prepared tin and bake around 90 minutes. Once out of the oven, allow to cool in the tin for 30 minutes before turning it out onto a wire rack to cool completely.
Serve with whipped cream and fruit. Delicious!