About this recipe:This is the best mud cake that I have ever tasted. It has a wonderful texture; it is not too dry, nor is it too gooey. I first noticed Mississipi mud cakes in a certain cookbook, which I used as a guideline, and made my own recipe. It is a definite favourite amongst my family, relatives and friends.
Makes: 1 (20cm) cake
225g unsalted butter
60g instant coffee
140g dark chocolate
pinch of salt
2 teaspoons vanilla extract
285g plain flour
1 teaspoon baking powder
130g desiccated coconut
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Grease a 20cm round cake tin with cooking oil spray.
Heat water, unsalted butter, chocolate, coffee, sugar and salt in saucepan over low heat until butter is melted and sugar is dissolved. Cool.
Add egg, vanilla, flour, baking powder and coconut and mix well. Transfer to prepared cake tin.
Bake for 25 to 30 minutes. Using a knife, check to see that some mixture sticks to knife, as cake should not be too dry nor too gooey.
1. Confused where to add flour baking powder. I have added this to the chocolate mix while warming. Have had to cool quite some to get it fit for the tin...
2. DO NOT GIVE TO A 6 YEAR OLD AT TEATIME. Most unamused at results... - 14 Apr 2012
Hi all, sorry for the confusion. Someone posted that photo, which was actually plagiarised from another website, and it was missed. We have taken that photo down. We hope to see one of your photos if you make this recipe! Thanks again. - 30 Jan 2012