This decadent dessert is everything you could want to satisfy your sweet tooth – rich, boozy and full of chocolate.Â
The Mississippi mud cake is known for its bourbon content – but you can replace this with extra milk for a kid-friendly version. As the batter is very wet, use a solid-based cake
tin, not a springform.
Ingredients
Method
Preheat oven to 170°C. Line a 24cm cake tin with baking paper. Put butter and 200g of the chocolate in a medium heatproof bowl over a pan of barely simmering water. Stir until smooth, then set aside to cool slightly. Add milk, whisky, eggs and sugar and stir to combine, then beat in flour until smooth.
Pour into prepared tin and bake for 45 minutes or until a skewer inserted in the centre comes out clean. Cool on a wire rack.
Heat remaining chocolate and cream in a small saucepan. Stir until smooth, then pour over cake. Top with nuts and chocolate. Leave to set. Serve.
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