Mississippi Mud Cake

Ingredients

250 g butter, chopped
150g dark chocolate, chopped
2 cups sugar
1 cup hot water
1/3 cup whiskey
1 tbsp dry instant coffee
1 1/2 cup plain flour
1/4 cup self-raising flour
1/4 cup cocoa
2 eggs, lightly beaten

Method

Grease a 23cm square slab pan, line base with grease paper.

Combine butter, chocolate, sugar, water, whisky and coffee in double saucepan or in heatproof bowl, stir over hot water until chocolate is melted and mixture is smooth: cool to lukewarm. Transfer mixture to large bowl, stir in sifted flours and cocoa, then eggs. Pour into prepared pan. Bake in moderately slow oven for about 1 1/4 hours. Stand 10 minutes before turning onto wire rack to cool. Serve dusted with sifted icing sugar. Keeping time: 5 days.