Mississippi Mud Cake
I often find myself writing about rainy days. I suppose it’s because that’s when I find myself hiding in the kitchen, passing the time with sweet concoctions and delicious treats. Or maybe it’s just because I love rainy days and the quiet, blanket-hugging activities they tend to inspire. Whatever the reason, many of my recipes seem to come from rainy thoughts.
So, here I find myself writing about another rainy day. And here is another sweet treat, piled high with chocolate, meringue, and pecans. I don’t have much more to say, so I’ll leave you with this recipe.
- 10 oz. sugar
- 2 oz. cocoa powder
- 8 oz. all purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3 eggs
- 1 cup buttermilk
- 1 cup sour cream
- 6 oz. unsalted butter, melted
- ½ cup coffee
- 1 qt. italian meringue, recipe below
- 2 cups chocolate ganache
- 4 oz. pecans, roughly chopped
- Preheat an oven to 350°F. Line the bottom of a 10" cake pan with parchment paper and butter the parchment paper.
- Sift together the sugar, cocoa powder, all purpose flour, baking powder and baking soda. Set aside.
- In another bowl, or the bowl of a stand mixer, beat the eggs until they are broken apart, about 1 minute.
- Add the buttermilk and sour cream to the eggs and beat until the sour cream is broken apart and the mixture is even.
- Slowly add the dry ingredients and mix until even. Scrape down the sides of the bowl as needed.
- With the mixer running, slowly pour in the melted butter and coffee.
- Pour the batter into the prepared cake pan.
- Bake in the preheated oven for 40-45 minutes or until the center of the cake springs back when pressed lightly.
- Let the cake cool completely.
- Prepare the italian meringue and the chocolate ganache according to the instructions. Place the meringue in a piping bag with a large circular tip and set aside. Allow the ganache to cool slightly before using.
- Remove the cake to a plate. Starting in the center, pipe small peaked swirls of meringue on the cake, making sure to cover the entire top of the cake.
- Using a kitchen torch, torch the peaks of the meringue to give it a golden brown look. Optional: place the cake under the broiler for a few minutes until the meringue begins to brown.
- Carefully pour the cooled (but still slightly warm) chocolate ganache between the meringue peaks.
- Sprinkle the chopped pecan pieces over the top of the cake.
Italian Meringue: Since the meringue isn’t cooked on top of the cake, italian meringue is required (as italian meringue doesn’t require additional cooking). If you’re not up for making italian meringue, you can substitute it with marshmallows in this recipe. In fact, that’s the traditional way to make most Mississippi Mud Cakes. I prefer italian meringue for the flavor and because you can pipe it into elegant swirls like in this recipe.
- 16 oz. sugar
- ½ cup water
- 1 cup egg whites
- ½ teaspoon vanilla extract
- Place the sugar and water in a heavy bottomed pot and bring to a boil over high heat. Bring the sugar to 240°F.
- While the sugar is heating, begin whipping the egg whites until the are fluffy and have expanded 2 to 3 times in volume.
- Once the sugar is at 240°F and the egg whites are foamy, immediately begin slowly adding the hot sugar into the egg whites while whipping at medium-high speed. Be sure to add the sugar very slowly in a needle thin stream in between the whisk attachment and the side of the mixer bowl to avoid splattering.
- Once the sugar is added, slowly pour in the vanilla while mixing. Increase the speed and whip the mixture at high speed until it is completely cooled and the egg whites form stiff peaks, about 10 to 20 minutes.
- Store in an airtight jar in the refrigerator for up to 2 weeks.
- 2 egg yolks
- 2 oz. sugar
- ½ tsp. vanilla extract
- 8 oz. dark chocolate
- 1 cup cream
- Whisk together the egg yolks, sugar, and vanilla until light and fluffy. Set aside.
- Heat the chocolate and cream in a heavy-bottomed pot over medium-low heat until the chocolate has melted, stirring constantly. Take care not to overheat the chocolate or cook the mixture too long.
- Slowly pour the chocolate mixture into the egg mixture until it is completely incorporated. Set aside to cool.
What’s your favorite Mississippi Mud recipe?