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Mississippi mud cake

Ashbell McElveen from Good Food Live
For sheer indulgence try Ashbell McElveen's dark rich chocolate cake served with a Bourbon-flavoured fudge sauce

Mississippi mud cake

Method

1. Preheat the oven to 140°C/gas 1.

2. Grease a ring mould cake tin with the 2 teaspoons of butter, then dust lightly with the cocoa powder.

3. Sift the flour, baking powder and salt into a bowl, and set aside.

4. Warm the bourbon and coffee in the top of a steamer or a stainless steel bowl set over a pan of simmering water for 5 minutes.

5. Add in the chocolate and remaining butter and heat, stirring, until melted and smooth, about 3 minutes.

6. Remove from the heat. Add the sugar and stir until dissolved. Cool slightly.

7. Using a whisk or an electric mixer, stir the flour, a third at a time, into the chocolate. Add in the vanilla extract and eggs, whisking to mix well.

8. Turn the chocolate cake mixture into the prepared cake tin and bake for 1 hour, when the cake will still be slightly soft in the middle.

9. Remove from the oven and leave to rest in its tin for 20 minutes, then turn out onto a wire rack to cool for at least 30 minutes before serving.

10. Just before serving prepare the Bourbon fudge sauce. Place the chocolate, brown sugar, granulated sugar, double cream and corn syrup in a microwaveable bowl and microwave for 3 minutes, whisking every minute or so.

11. Once the mixture has thickened whisk in the butter, vanilla extract and Bourbon.

12. Serve the cake with the warm Bourbon fudge sauce.

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Serves: Makes 1 cake

Prep: 30 min
Cook: 1 hr 5 min

Ingredients
200g plus 2 tsp unsalted Butter, cut into 1cm dice
1 tbsp unsweetened cocoa powder
230g plain flour
1 tsp Baking powder
1/8 tsp Salt
115ml Bourbon
335ml strong brewed coffee, cooled
125g plain chocolate, chopped
300g Sugar
1 tsp vanilla extract
2 large Eggs, ightly beaten

For Ashbell's Bourbon fudge sauce:

125g unsweetened chocolate, oarsely chopped
100g brown sugar
50g granulated sugar
200ml double cream
90ml light corn syrup
2 tbsp Butter
½ tsp vanilla extract
3 tbsp Bourbon