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Mississippi Mud Cake
Nb persons: 16
Yield:
Preparation time: 20 mins
Total time: 1hr 30mins
Source: Cakes and Slices Cookbook (the Australian Womens Weekly)
| 250g | Butter |
| 150g | Dark Cooking Chocolate, Chopped |
| 2 cups | Sugar |
| 1 cup | Hot Water |
| 1/3 cup | Whisky |
| 1 tbsp | dry instant coffee |
| 1 1/2 cups | gluten free plain flour |
| 1/4 cup | gluten free self-raising flour |
| 1/4 cup | cocoa |
| 2 | eggs, lightly beaten |
Grease a 23cm square slab pan, line base with paper; grease paper.
Combine butter, chocolate, sugar, water, whisky and coffee in double boiler or in heatproof bowl, stir over hot water until chocolate is melted and mixture smooth; cool to luke-warm. Transfer mixture to large bowl, stir in sifted flours and cocoa, then eggs. Pout into prepared tin.
Bake in moderately slow oven (170) for about 1 1/4 hours. Stand 10 minutes before turning on to wire rack to cool. Serve dusted with sifted icing sugar.
Keeps up to 5 days.
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