Mississippi mud cake with coffee cream


  • Melted butter, to grease
  • 310ml (1 1/4 cups) freshly brewed espresso coffee
  • 200g dark chocolate, coarsely chopped
  • 60ml (1/4 cup) bourbon whiskey
  • 2 tbs kahlua coffee liqueur
  • 250g butter, chopped
  • 430g (2 cups) caster sugar
  • 225g (1 1/2 cups) plain flour
  • 75g (1/2 cup) self-raising flour
  • 2 eggs, lightly whisked
  • Cocoa powder, to dust

Coffee Cream Ingredients: 

  • 250g mascarpone
  • 2 tbs kahlua coffee liqueur
  • 2 tsp instant coffee powder
  • 2 tbs icing sugar mixture




  1. Preheat oven to 150°C. Grease a 20cm round (base measurement) cake pan with melted butter. Line the base and side with non-stick baking paper.

  2. Step 2

    Cook the coffee, chocolate, whiskey, kahlua and butter in a saucepan over low heat, stirring, for 5 minutes or until butter and chocolate melt and mixture is smooth. Remove from heat. Stir in the sugar. Set aside for 5 minutes to cool slightly.

  3. Step 3

    Place the combined flours in a bowl. Add one-third of the chocolate mixture and stir to combine. Gradually add the remaining chocolate mixture and eggs and stir to combine. Pour into the prepared pan. Bake in oven for 2 hours or until a skewer inserted in the centre comes out clean. Remove from oven and set aside in the pan to cool.

  4. Step 4

    Meanwhile, to make the coffee cream, whisk the mascarpone, kahlua, coffee powder and icing sugar in a bowl until well combined. Cover with plastic wrap and place in the fridge to chill.

  5. Step 5

    Dust the cake with cocoa powder. Cut into wedges and serve warm or at room temperature with a dollop of coffee cream.

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