Mississippi Mudslide Cake

The Chocolate Cake with Chocolate Ganache, Kahlua Whipped Cream and Oreo is the definition of indulgent baking! Welcome to a jazzed up Mississippi Mud Cake!


Mississippi Mudslide Cake

The Chocolate Cake with Chocolate Ganache, Kahlua Whipped Cream and Oreo is the definition of indulgent baking! Welcome to a jazzed up Mississippi Mud Cake!


Ingredients :

Base :

  • 30 crushed dark chocolate biscuits
  • 120 g unsalted butter, melted and cooled


Brownie Layer :

  • 225 g dark chocolate 70-80% cocoa coarsely chopped
  • 240g unsalted butter
  • 200 g caster sugar
  • 220g brown sugar
  • 1 to 2 pinches of salt
  • 10ml vanilla extract
  • 4 large eggs
  • 125g flour


Chocolate pudding layer :

  • 150 g caster sugar
  • 40g unsweetened cocoa powder
  • 40g flour
  • 1 pinch of salt
  • 2 large egg yolks
  • 500ml whole milk
  • 30 g unsalted butter
  • 20ml vanilla extract


Decoration:

  • 250 ml cold heavy cream


Base :

  1. Preheat the oven to 180°C.
  2. Line & butter 23cm springform pan.
  3. In a large bowl, combine the cookie crumbs and cooled melted butter to butter all the crumbs.
  4. Transferiing to pan & press in an even layer on bottom of pan using a cup.
  5. Put aside.


Brownie Layer:

  1. In a large bowl, melt the chocolate with the butter in a bain-marie. To mix together.
  2. In another large bowl, whisk together the sugar, brown sugar, salt, vanilla and eggs for 1 to 2 minutes until the mixture is frothy and clear.
  3. Pour the melted chocolate mixture into this final preparation and whisk until a homogeneous consistency is obtained. Then fold in the flour evenly.
  4. Pour the batter over the base in the pan and level with a spatula.
  5. Bake for around 40 mins.
  6. Do toothpick test after 35 min


Chocolate pudding layer:

  1. In a bowl, whisk together the sugar, cocoa powder, flour and salt until smooth. Add the egg yolks and a little milk and stir until the mixture forms a thick, smooth paste.
  2. Adding rest milk & whisk to smooth.
  3. Pour into a saucepan and cook over medium heat, 8 to 10 minutes, stirring constantly, until the mixture begins to bubble and thicken.
  4. Removing pan from heat, adding butter & vanilla & stirring to butter is melted and the mixture is smooth.


Assembly :

  1. Pour hot pudding over brownie layer and level top with spatula.
  2. Leave to cool at room temperature for about 1 hour.
  3. Then refrigerate for at least 4 hours.
  4. When ready to serve, whip very cold cream in a medium bowl until stiff peaks form.
  5. Place the pie on a serving platter.
  6. Spread whipped cream on top of pie and sprinkle with cocoa powder.
  7. Serve cold.

Enjoy!!

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