I bake today: Muddy Mississippi Cake
Preparation: 30 minutes
Cooking time: 150 minutes
Total time: 3 hours
Category: Baking Recipes, Pies & Cake Recipes, American Recipes
Our Recipe Rating:
Muddy Mississippi Cake
Ingredient for 1 Muddy Mississippi Cake:
…for the shortcrust pastry:
- 250 grams flour
- 150 grams cold butter
- 30 grams cocoa powder
- 30 grams powdered sugar
- Flour for the countertop
…for the muddy chocolate layer:
- 4 eggs
- 175 grams butter
- 350 grams brown sugar
- 50 cocoa powder
- 150 grams dark chocolate
- 1 cup cream
…for the topping:
- 2 cups cream
- 2 sachets vanilla sugar
- 2 sachets cream stabilizer
- 100 grams dark chocolate
Kitchen Helper:
- 26er springform pan + parchment paper
- Mixing bowl
- Fork
- 500 grams peas for blind-baking
- High container to beat cream until stiff
- Mixer/food processor
- Cling film
- Large pot + suitable bowl for the double boiler
- A wire rack/baking shelf
- Rolling pin
- Knife to coarsely chop the chcolate
Instructions:
Line the bottom of a springform pan with parchment paper. Cut the butter into small pieces, then add all the ingredients for the shortcrust into a mixing bowl & knead with your hands until a smooth dough. Wrap the pastry into a sheet of cling film and allow to rest for 30 minutes in a refrigerator.
…for the shortcrust pastry:
Preheat oven to 180°C (top/bottom heat). Get the shortcrust out of the fridge and with a rolling pin roll out on a lightly floured working top as round as possible and slightly larger than the springform pan.
Carefully lift the rolled shortcrust into the springform pan and line the bottom and about 2 centimeters of the edges with the pastry. Prick the pastry on the bottom several times with a fork, then cover with a baking paper and weight down with about 500 grams of peas.
Blind-bake the pastry for 15 minutes in the preheated oven, then get out of the oven, remove the baking paper and peas & bake for an additional 10 minutes. Next, take the springform pan out of the oven and allow to cool completely.
…for the chocolate layer:
Melt 150 grams of dark chocolate over a double boiler. Add 350 grams of sugar and 175 grams of soft butter to a mixing bowl and mix with a mixer or a kitchen machine for about 2 – 3 minutes on high speed.
Gradually add a total of 4 eggs and mix in each egg individually for about 1 minute. once all eggs are incorporated add 50 grams of cocoa powder and finally add the melted chocolate and 1 cup of cream. Mix everything for about 1 – 2 minutes until a smooth & fluffy chocolate cream.
…for the Muddy Mississippi Cake:
Pour the chocolate cream onto the chilled pastry and spread evenly. Then bake the cake in a preheated oven for 45 – 50 minutes, get it out of the oven and allow to cool completely.
…for the topping:
Beat until stiff 2 cups of cream along with 2 sachets of vanilla sugar & 2 sachets of cream stabilizer, the set aside. Coarsely chop 100 grams of dark chocolate with a knife.
…for the Muddy Mississippi Cake:
Use a blunt knife to ride along the edges of the cake and loosen the springform pan. Carefully lift the cake on a plate and garnish with the prepared cream and the chopped chocolate.
Have fun baking!
Video Tutorial:
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):