*AHEM* Another easy peasy recipe but sinfully delicious chocolate cake. The whisky gave this fudgy cake a wonderful aroma and best of all it's the simplest method ever - cook ingredients in a saucepan then dunk in the dry ingredients. Bake in oven, voila! This recipe is from The Australian Women 's Weekly - Food We Love.
Mississippi Mud Cake
Serving size: Serves 10 or more
Cooking time: More than 1 hour
Can be made 3 days ahead. Storage: Covered, in refrigerator. Freeze: Suitable. Microwave: Chocolate mixture suitable.
250g cold unsalted butter, chopped
150g dark chocolate, chopped
440g (2 cups) caster sugar
250ml (1 cup) hot water
80ml (1/3 cup) whisky
1 tablespoon instant coffee powder
225g (1½ cups) plain flour
35g (¼ cup) self-raising flour
25g (¼ cup) cocoa powder
2 eggs, lightly beaten
Grease 23cm square slab pan, line base with baking paper. Combine butter, chocolate, sugar, water, whisky and coffee powder in medium pan; stir over low heat until chocolate is melted. Transfer mixture to large bowl; cool. Stir in sifted flours and cocoa, then eggs; pour mixture into prepared pan.
Bake at 160°C for 1¼ hours. Stand cake 30 minutes; turn onto wire rack to cool. Serve dusted with sifted icing sugar.
Ref: The Australian Women 's Weekly - Food We Love. Original recipe can be found here.
Based on my baking experience, 2 cups sugar is way too sweet, hence I've used 1 1/2 cup sugar which I still think a bit too sweet for myself. Might reduce further but then again must depend on the type of chocolate used. Best to balance the bitter dark chocolate according to liking. I could definitely smell the whisky but the guinea pigs said they can't smell nor taste any liquor!!! So might need to reduce the water and increase the whisky.
Technorati Tags: chocolate + cake