Mississippi Mud Cake

250 gm chopped butter
150 gm chopped bitter chocolate
400 gm castor sugar
250 ml strong black coffee
60 ml whisky
350 gm flour
1 tsp baking powder
50 gm cocoa
3 beaten eggs

Peppermint Icing
200 gm icing sugar
4-5 tbsp hot water
2 tsp cream
few drops peppermint essence

Combine butter, chocolate, coffee and whisky in a bowl. Melt over steam.
Add sugar. Stir until smooth. 

Stir in flour, baking powder and cocoa followed by eggs.

Pour into a greased and lined square tin and bake at 170 degrees C for 1 1/4 hours.
Cool slightly before turning out. 

Serve dusted with icing sugar or topped with peppermint icing.

For peppermint icing, mix all the ingredients together until smooth. Spread over the cake.

Courtesy: Chef Niru Gupta