Mississippi Mudcake



385g Butter
125g Cocoa
12 Eggs
750g Sugar
150g Self Raising Flour


800g Cadbury Old Gold
450g Cream


Preheat oven to 180c.

On a very low heat melt the butter in a saucepan and stir in cocoa until smooth and set aside.

Being very careful not to incorporate too much air, combine the eggs and sugar in a large mixing bowl.

When the butter and cocoa has cooled a little, add it to the mixing bowl and combine gently.

Add the sifted flour, a little at a time to finish your cake mix.

Line a round spring form cake tin with baking paper and spray very well before pouring in the mix.

Bake for one hour or until a skewer comes out clean.


Bring the cream to the boil and pour over the chocolate. Use a whisk to combine well and set aside.

For a shiny look - pour the ganache over the cake while it is still runny and a little warm.

For frosting effect - allow the ganache to cool for several hours before decorating the cake.