This Mississippi Mud Cake recipe is from my sister Loretta who is the cake queen of the family. It’s another family favourite and often makes an appearance for birthdays as the entire family love chocolate.
250g unsalted butter
200g dark chocolate
2 cups sugar
1 ¼ cups hot water
1 cup all purpose (plain) flour
½ cup self-raising flour
¼ cup cocoa
2 eggs, beaten
100g dark chocolate
2 tablespoons cream
1 punnet raspberries
¼ cup sugar, or to taste
Butter a 24cm cake tin and line the base with baking paper.
Melt the butter and chocolate over a moderately low heat, stirring until the mixture is smooth.
Add the sugar and hot water, heat until sugar is dissolved and mix until well combined.
Remove from heat and allow to cool.
Meanwhile, in a bowl, sift the flours and cocoa.
Gradually pour the mixture into the cooled chocolate mixture, mixing well to incorporate the flour and lightly beaten eggs.
Pour into the prepared tin and bake in a preheated oven 170C for 1 hour or until it is set and a skewer comes out clean.
Stand in the tin for 5 minutes or until cooled.
Spread icing over the cake.
As it sets, swirl to make a pattern.
Serve with fresh raspberries or raspberry coulis and whipped cream.
To make icing:
In a small saucepan, melt together the chocolate and cream, stirring until combined. Spoon icing over the cake before it sets hard.
To make Raspberry Coulis:
Puree berries with the sugar in a food processor.
Remove and sieve out the seeds.