Preheat oven to 325 degrees F. Coat a 9-inch square cake pan with vegetable spray. Dust the bottom and sides of the pan with granulated sugar.
In the top of a double boiler over low heat, add the butter, chocolate, sugar, water, and coffee; stirring slowly and gently until the chocolate is melted and the mixture is smooth. Remove from heat and allow the chocolate mixture to cool for 15 minutes. Learn different techniques for How To Melt Chocolate.
Transfer the cooled chocolate mixture into a mixing bowl of your electric mixer. Sift in the flour and cocoa. Add the eggs and vanilla extract. Beat together until smooth.
Pour the cake batter into the prepared cake pan. Bake for approximately 60 to 75 minutes. The cake is ready to remove from the oven when a toothpick placed into the center of the cake comes out clean.
Remove from oven, let cake cool on a wire rack for 10 minutes, and then turn cake out of the cake pan onto the wire rack to cool completely.
Once the cake is cooled, cut the cake into bite-size shapes, if desired. Dust with powdered sugar.
Storage: Cake may be stored in an air-tight container for 5 days.
Serve with whipped cream.
Makes 9 servings.
In a large bowl of an electric mixer, add the heavy cream, sugar, and vanilla extract..Beat until stiff peaks for. Do not over beat or it will turn to butter.
Mississippi Mud Cupcake Recipe: https://whatscookingamerica.net/EllenEaston/MississippiMudCake.htm