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| Wedding cake baked and iced by yours truly! |
I have to admit I was panicking about baking a two-tiered chocolate cake and icing it for my brother's wedding. Wee bit finicky are these cakes. The top cracked and they took forever to bake, but flipped upside down and iced, it didn't look too bad. I freaked out the bride-to-be with a series of worried texts about whether I could ice it or if I should just slop a ganache on it...
But hey presto, i did it! For the wedding I tripled to follow recipe and cooked it in 7inch and a 10 inch tins. For a general yummy treat, following the instructions below (courtesy of The Australian Women's Weekly July 2010) and dust with cocoa. Much easier and faster!
Mississippi Mud Cake
250g chopped butter
150g dark eating chocolate (Whitaker's is great)
2 cups (440g) white sugar
1 cup (250ml) hot water
1/3 cup (80ml) whisky
1 Tablespoon instant coffee granules
11/2 cups (225g) plain flour
1/4 cup (35g) self raising flour
1/4 cup (25 g)cocoa powder
2 eggs beaten lightly
cocoa powder or icing sugar for dusting
1. Preheat oven to 160 C (140C fan forced). Grease a 23cm square slab pan; line base and sides with baking paper (VERY IMPORTANT!)
2. Combine the butter, chocolate, sugar, water, whisky and coffee in a medium saucepan; stir over low heat until smooth. Cool (about 5 mins). Stir in sifted flours and cocoa. Then add eggs.
3.Pour into pan; bake for about 1 hour 15 mins. Stand for 10 mins, then turn onto wire rack to cool.
4. Serve dusted with Cocoa powder or icing sugar (if you can wait that long), with a dollop of natural yogurt and some berry sauce.
It will keep for about 4-5 days - it dries out a little - but it's not likely to last that long!.
