Project Description

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


250g butter
200g dark chocolate
1/3 cup (80ml) espresso
20ml milk
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


  1. Preheat the oven to 160?C (140?C fan-forced). Grease and line a deep 22cm round cake tin with baking paper.
  2. Melt the butter, dark chocolate and espresso over low heat in a small saucepan. Set aside to cool.
  3. 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.
  4. Pour into prepared tin and bake for 1 hour 10 minutes or until the cake is cooked when tested with a skewer.
  5. Cool on a rack for 15 minutes before inverting onto a serving plate.
  6. 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.
  7. Serve wedges of mud cake with crème fraiche or whipped cream drizzled with Mint Julep Syrup.

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