Mudcake

Recipes develop over time and the Mud Cake is a fairly new kind along with the Mud Pie and the Dirt Cake. I believe the mud cake arrived in the late 70’s from the Mississippi Brownie recipe minus nuts. The texture is supposed to correspond to the thick mud along the banks of the Mississippi river. I was given a recipe on Mud Cake while travelling in America and over time it turned into this lovely cake, which I have been using productively for years in my profession.

Ingredients serve 9

250 g unsalted butter

150g dark chocolate

1¾cup brown sugar (375 g)

1 cup milk (250 g)

1 tbls instant coffee

2 eggs (100 ml)

1½ cup self raising flour (235 g)

½ cup cocoa powder (60 g)

Method

Preheat oven to 160ºC.

Place butter, chocolate, sugar, milk and instant coffee in a bowl.

Heat up in a double boiler or in the microwave until the sugar is melted while stirring in between.

Mix the eggs evenly in the chocolate mixture.

Add flour and cocoa powder and combine until evenly mixed without any lumps.

Spread mixture evenly in a 19 x 29 cm. deep baking tin lined with baking paper.

Bake in the oven on 160º C for approx. 50 min.

Cut into serving pieces and place in a bowl or on a plate with chocolate sauce and some whipped cream.

Note: The Mudcake is a good dessert to serve warm and with ice cream. A variation is to experience warm Mudcake with cappuccino sauce and Tia Maria ice cream. Always use good quality cocoa powder for the rich chocolate taste.

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