Visiting my sister, I know never to go empty handed. Clothes and toys for the kids maybe? No. Gifts for my sister and bro-in-law maybe? No.
Mississippi mud pie? Yes.
This cake is the most rich cake ever! Goo-ey, dark, intense chocolate, a hint of coffee, lashings of whipped cream and an almost treacle-like crunchy base. I can only ever manage the smallest slither, yet my sisters can sure do some serious damage to this cake!
TREACLE BISCUIT BASE
- 125g digestive biscuits, crushed
- 50g butter, melted
- 25g demerara sugar
- 400g plain chocolate (I used Bourneville), broken into pieces
- 225g butter
- 2tbsp instant coffee
- 2tbsp boiling water
- 300ml single cream
- 350g dark muscovado sugar
- 6 eggs
- 150ml double cream, whipped to soft peaks
- Pre-heat the oven to around 180C. Lightly grease a 20cm spring-form, or loose bottomed cake tin.
- To make the base, mix together the crushed digestive biscuits, the melted butter and the demerara sugar. Spoon into the prepared cake tin.
- Level the mixture out evenly using the back of a metal spoon. I also like to get a potato masher involved to make sure the base is nice and flat.
- Now turn to the muddy filling. Measure the chocolate, butter, instant coffee, and water into a large pan and heat gently until the butter and chocolate have melted.
- Remove from the heat, and gradually beat in the cream, sugar and eggs.
- Pour the mix onto the prepared biscuit crumb, and pop into the oven for around 75-90 minutes, or until the cake has less of a wobble. It may need longer than this, however – it will firm up completely as it cools.
- Allow the cake to cool completely in the tin.
- Decorate the top with whipped cream and blimmin’ dig in!