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.
Mississippi Mud Cake
Portions of this recipe are adapted from a Bo Fiberg recipe.
Yield: 1, 10″ cake
Prep Time: 1 hour
Bake Time: 45 minutes
Chill Time: 1 hour
Assemble Time: 1 hour
1, 10″x3″ round cake pan
Stand mixer with paddle attachment
Large circle piping tip
Kitchen torch, optional
10 oz. sugar
2 oz. cocoa powder
8 oz. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 cup buttermilk
1 cup sour cream
6 oz. unsalted butter, melted
1/2 cup coffee
1 qt. italian meringue, recipe below
2 cups chocolate ganache
4 oz. pecans, roughly chopped
Bake the cake:
1. Preheat an oven to 350°F. Line the bottom of a 10″ cake pan with parchment paper and butter the parchment paper.
2. Sift together the sugar, cocoa powder, all purpose flour, baking powder and baking soda. Set aside.
3. In another bowl, or the bowl of a stand mixer, beat the eggs until they are broken apart, about 1 minute.
4. Add the buttermilk and sour cream to the eggs and beat until the sour cream is broken apart and the mixture is even.
5. Slowly add the dry ingredients and mix until even. Scrape down the sides of the bowl as needed.
6. With the mixer running, slowly pour in the melted butter and coffee.
7. Pour the batter into the prepared cake pan.
8. Bake in the preheated oven for 40-45 minutes or until the center of the cake springs back when pressed lightly.
9. Let the cake cool completely.
Prepare the italian meringue & chocolate frosting:
10. 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.
Assemble the cake:
11. 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.
12. 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.
12. Carefully pour the cooled (but still slightly warm) chocolate ganache between the meringue peaks.
13. 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.
Yield: 1 quart
Prep Time: 30 minutes
Stand mixer with whisk attachment
8 oz. sugar
1/4 cup water
2 drops lemon juice
1/2 cup egg whites (about 4 egg whites)
1. Mix the water, sugar, and a couple drops lemon juice in a heavy-bottomed pot. Bring the sugar to a boil and cook until the sugar reaches 240°F.
2. In the meantime, begin whipping the egg whites in the bowl of a stand mixer to soft peaks.
Note: You can begin whipping the eggs when the sugar reaches about 220°F to time it so the eggs will reach the proper consistancy when the sugar is ready.
3. Remove the sugar from the heat. With the mixer on medium, very slowly pour the boiling sugar into the egg whites, making sure the stream of sugar falls between the bowl and the whisk, otherwise it will splash and clump on the sides of the bowl.
5. Once all of the sugar is added, return the mixer to high, and whip the meringue until it has cooled and stiff peaks form, about 10 to 20 minutes.
6. Allow the italian meringue to cool completely before piping.
Yield: 2 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
2 egg yolks
2 oz. sugar
1/2 tsp. vanilla extract
8 oz. dark chocolate
1 cup cream
1. Whisk together the egg yolks, sugar, and vanilla until light and fluffy. Set aside.
2. 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.
3. 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?