Mississippi Mud Cake
This rich Mississippi Mud Cake is complemented by a syrup, based on the famous cocktail which originated in the southern states of the USA in the late 1700s.
Serves: 16 slices
Preparation time: 10 minutes
Cook time: 1 hour 10 minutes
200g dark chocolate
1/3 cup (80ml) espresso
1 2/3 cups (250g) self-raising flour
1/3 cup (35g) cocoa powder
250g caster sugar
4 eggs, lightly beaten
1 teaspoon vanilla extract
150ml sour cream
Crème fraiche or whipped cream, to serve
Mint julep syrup
1 cup (220g) caster sugar
2 tablespoons shredded mint leaves
2 tablespoons (40 ml) lemon juice
2 tablespoons (40 ml) Bourbon
- Preheat the oven to 160?C (140?C fan-forced). Grease and line a deep 22cm round cake tin with baking paper.
- Melt the butter, dark chocolate and espresso over low heat in a small saucepan. Set aside to cool.
- Sift flour and cocoa into a large bowl, add sugar and mix well. Fold in chocolate mixture with eggs, vanilla and sour cream. Stir until combined.
- Pour into prepared tin and bake for 1 hour 10 minutes or until the cake is cooked when tested with a skewer.
- Cool on a rack for 15 minutes before inverting onto a serving plate.
- Meanwhile, for Mint Julep syrup: combine sugar and 1 cup (250ml) water in a small saucepan. Stir over low heat to dissolve the sugar. Bring to the boil and simmer for 10 minutes or until thick and syrupy. Remove from heat and pour into a small heatproof bowl. Set aside until cool. Stir through mint leaves, lemon juice and Bourbon.
- Serve wedges of mud cake with crème fraiche or whipped cream drizzled with Mint Julep Syrup.