Mississippi Mudslide Cake!!!

This is a tried and true recipe !! if you want to satisfy your sweet tooth, you cannot go wrong here. This is the way my Mother always made, just give a shot it won’t fail you !

Mississippi Mudslide Cake-from the Grandbaby Cakes Cookbook, 3 layers of rich cake sandwich a Kahlua infused chocolate whipped cream, crushed cookies and chocolate ganache, this is a chocolate lovers dream cake!

I get so excited when one of my friends publishes a cookbook. I know these people, I know their recipes, I know they are good!

I couldn’t wait to get my hands on this cookbook from my friend Jocelyn of Grandbaby Cakes!To Make this Recipe You’ Will Need the following 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:

Preheat the oven to 180°C.

Line & butter 23cm springform pan.

In a large bowl, combine the cookie crumbs and cooled melted butter to butter all the crumbs.

Transferiing to pan & press in an even layer on bottom of pan using a cup.

Put aside.

Brownie Layer:

In a large bowl, melt the chocolate with the butter in a bain-marie. To mix together.

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.

Pour the melted chocolate mixture into this final preparation and whisk until a homogeneous consistency is obtained. Then fold in the flour evenly.

Pour the batter over the base in the pan and level with a spatula.

Bake for around 40 mins.

Do toothpick test after 35 min

Chocolate pudding layer:

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.

Adding rest milk & whisk to smooth.

Pour into a saucepan and cook over medium heat, 8 to 10 minutes, stirring constantly, until the mixture begins to bubble and thicken.

Removing pan from heat, adding butter & vanilla & stirring to butter is melted and the mixture is smooth.

Assembly:

Pour hot pudding over brownie layer and level top with spatula.

Leave to cool at room temperature for about 1 hour.

Then refrigerate for at least 4 hours.

When ready to serve, whip very cold cream in a medium bowl until stiff peaks form.

Place the pie on a serving platter.

Spread whipped cream on top of pie and sprinkle with cocoa powder.

Serve cold.

Taste!

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