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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 :

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!

 

 

Written by Allen Wingate

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