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Muddy Mud Cake |
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 Recipe Notes: Mud cakes are increasing in
popularity, probably because they keep so well and are incredibly rich
and delicious. The true name 'Mississippi Mud Cake' comes from a
likeness to the supposedly muddy banks of the Mississippi river. If you
would like to make an alcohol free version, simply substitute an equal
quantity of juice or milk.
250g butter
250g dark or semi-sweet chocolate, chopped
100g caster sugar
80g brown sugar
20ml brandy
11/2 cups hot water
185g self raising flour
3 tablespoons Dutch cocoa
2 eggs
1 teaspoon vanilla essence
icing sugar, for dusting
cream or ice cream, for serving - Preheat the oven to 150ºC and butter a 24cm non-stick, springform cake tin, or small moulds.
- In
a saucepan, melt the butter, then add the chopped chocolate, caster and
brown sugars, brandy and hot water. Mix well with a whisk until the
mixture is smooth.
- Mix the flour and cocoa and add to the
chocolate mixture with the eggs and vanilla. Beat just until combined.
(Do not worry if the mixture is lumpy.)
- Pour into the prepared
cake tin and bake in a preheated oven at 150ºC for 50 minutes or the
moulds for 30 minutes. Allow to cool in the tin for 15 minutes, then
turn out.
- To serve, dust with icing sugar and serve warm with cream or ice cream.
- Variation:
- I
like to cut the cake into individual sized squares and split the square
into two. I then fill the cake with vanilla ice cream and pour around
hot fudge sauce, which turns this into a hot brownie sundae.
- Moulds Variation:
- Serve with hot fudge sauce.
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