Muddy Mississippi Cake

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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:
5von5

Muddy Mississippi Cake
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:



…preparations:

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):

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