Best Mississippi Mud Cake Recipe
This Mississippi Mud Cake Recipe made of a layer of homemade chocolate brownie cake with a layer of chocolate pudding and whipped cream on top. It’s delicious.
what is Mississippi mud cake recipe:
Mississippi mud cake recipe is a rich and dense chocolate cake, often made with cocoa powder and melted chocolate, characterized by its moist texture and fudgy consistency. Traditionally, it is layered with toppings like marshmallows, nuts, or a chocolate icing, and sometimes served warm. The cake’s name is derived from the muddy banks of the Mississippi River, reflecting its dark, muddy appearance. This dessert is popular in Southern U.S. cuisine and is often enjoyed at gatherings and celebrations.
the origin of Mississippi Mud Cake
Mississippi mud cake is believed to have originated in the southern United States, specifically linked to the state of Mississippi. Its name is derived from the muddy, swampy landscape of the region, which is reminiscent of the cake’s dense and rich chocolate texture. The cake typically features a moist chocolate base topped with a layer of chocolate frosting and often incorporates marshmallows, nuts, or pecans. It has become a popular dessert, reflecting the culinary traditions of the South, and is often associated with gatherings and celebrations.
what are the ingredients Mississippi mud cake recipe?
Crust
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30 chocolate wafer cookies, crushed
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8 tablespoons unsalted butter, melted and cooled
Brownie Layer
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8 oz dark chocolate(225 g), 70-80% cacao, coarsely chopped
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16 tablespoons unsalted butter
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1 cup granulated sugar
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1 cup dark brown sugar
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½ teaspoon kosher salt
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2 teaspoons vanilla extract
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4 large eggs
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1 cup all-purpose flour
Chocolate Pudding Layer
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¾ cup granulated sugar
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⅓ cup unsweetened cocoa powder
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⅓ cup cornstarch
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½ teaspoon kosher salt
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2 cups whole milk
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2 tablespoons unsalted butter
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1 ½ teaspoons vanilla extract
To Finish
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1 cup heavy cream(240 mL), chilled
how to make Mississippi mud cake recipe:
STEP1: Crust layer:
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Firstly, Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) springform pan with nonstick spray and line the sides with a strip of parchment paper.
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After that, In a large bowl, stir the cookie crumbs and melted butter. Transfer the crumbs to the prepared pan and press them into an even layer over the bottom of the pan. Set the pan aside while you make the brownie layer.
STEP2: Brownie layer:
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In a large glass bowl, combine the chocolate and butter and microwave on high power, for 30 seconds or until melted and smooth.
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In a separate large bowl, whisk together the granulated sugar, brown sugar, salt, vanilla, and eggs until lightened in color and foamy, about 1 minute. Pour in the melted chocolate mixture and whisk until smooth. Add the flour and stir until just combined.
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Pour the batter over the crust in the pan and smooth out the top with a rubber spatula. Bake until a toothpick inserted halfway between the center and the edge comes out clean, about 40 minutes.
STEP3: Pudding layer:
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In a medium saucepan, whisk together the granulated sugar, cocoa powder, cornstarch, and salt until combined. Add a splash of the milk and stir until the mixture forms a thick, smooth paste. Add the remaining milk and whisk until smooth. Set the pan over medium heat and cook, stirring continuously, until the mixture starts to bubble and thicken, 8-10 minutes. Remove the pan from the heat, add the butter and vanilla and stir until the butter has melted and the mixture is smooth and well combined.
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When the brownie layer is ready, transfer the pan to a wire rack, pour the warm pudding over the brownie layer, and smooth out the top with a rubber spatula. Let cool to room temperature, for about 1 hour. Cover and refrigerate for at least 4 hours, or up to 1 day.
STEP4: GARNISH & SERVING Mississippi mud cake recipe
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When ready to serve, whisk the chilled cream in a medium bowl until it forms stiff peaks.
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Remove the pie from the refrigerator. Remove the outer ring of the springform pan, then peel away discard the strip of parchment paper, and set the pie on a serving plate. Spread the whipped cream over the top of the pie, and dust with additional cocoa powder. Serve the pie chilled.
pro tips for making Mississippi mud cake recipe:
To create a delicious Mississippi mud cake, follow these detailed pro tips for a rich, fudgy result:
- Ingredients: Gather high-quality ingredients: unsalted butter, granulated sugar, brown sugar, eggs, vanilla extract, all-purpose flour, unsweetened cocoa powder, baking powder, and a pinch of salt…
- Precise Measurement: Measure flour and cocoa carefully, spooning them into the cup and leveling for accuracy.
- Baking: Bake for 30-35 minutes, checking for doneness with a toothpick—it should come out with a few moist crumbs, not wet batter.
- Frosting: Allow to cool completely before frosting.
- Serve and Store: Frost the cake generously and top with extra nuts or a sprinkle of sea salt for added contrast. Slice and serve, storing any leftovers in an airtight container at room temperature for up to three days. Consider serving with a scoop of vanilla ice cream for the ultimate indulgence.
frequently asked questions
Here are some frequently asked questions regarding the preparation of Mississippi mud cake recipe along with detailed answers:
What is Mississippi mud cake?
Mississippi mud cake is a rich, chocolatey dessert often featuring a dense, fudgy texture. It’s traditionally made with cocoa powder, and sometimes has added chocolate chips, nuts, and a thick layer of chocolate frosting, reminiscent of the muddy banks of the Mississippi River.
Can I use different types of chocolate Mississippi mud cake recipe?
Yes, you can substitute unsweetened cocoa powder with dark cocoa powder for a deeper flavor or use semi-sweet chocolate melted into the batter. Ensure you adjust sugar levels if you’re using sweeter chocolates.
How do I store Mississippi mud cake leftovers?
Once the cake is completely cooled and frosted, store it in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To keep it fresh longer, you can freeze the cake for up to three months.
How do I know when the cake is done baking?
A few moist crumbs should stick to a toothpick inserted into the center, indicating that the cake is fully baked but still moist. Avoid overbaking to maintain its fudgy texture.
Can I make this Mississippi mud cake recipe ahead of time?
Absolutely! The cake can be baked in advance. Just keep it wrapped in plastic wrap or stored in an airtight container. It tastes even better after a day as the flavors meld.
What variations can I try?
You can add other mix-ins like peanut butter chips, chopped Oreos, or caramel pieces for a twist. For a lighter version, consider making it with less sugar and serving it with a scoop of vanilla ice cream.
Why is my cake too dense?
If the cake is too dense, it might be due to overmixing the batter or using too much cocoa powder. Ensure you measure accurately and combine the ingredients just until blended to maintain the desired texture.
Can I add frosting to only part of the cake?
Yes, you can create a half-frosted cake or leave part un-frosted for those who prefer a less sweet option. The unfrosted portion is also excellent served with whipped cream or ice cream.
How can I make the frosting fluffier?
To make the frosting fluffier, beat it for a longer time, and incorporate a bit of heavy cream or milk to achieve a lighter, spreadable texture. Adding a touch of vanilla extract can also enhance the flavor.
Mississippi Mud Cake
Course: CakesCuisine: AmericanDifficulty: Difficult8
servings1
hour20
minutes30
minutes430
kcal5
hours40
minutes1
hour10
minutesIngredients
- Crust
30 chocolate wafer cookies, crushed
8 tablespoons unsalted butter, melted and cooled
- Brownie Layer
8 oz dark chocolate(225 g), 70-80% cacao, coarsely chopped
16 tablespoons unsalted butter
1 cup granulated sugar
1 cup dark brown sugar
½ teaspoon kosher salt
2 teaspoons vanilla extract
4 large eggs
1 cup all purpose flour
- Chocolate Pudding Layer
¾ cup granulated sugar
⅓ cup unsweetened cocoa powder
⅓ cup cornstarch
½ teaspoon kosher salt
2 cups whole milk
2 tablespoons unsalted butter
1 ½ teaspoons vanilla extract
- To Finish
1 cup heavy cream(240 mL), chilled
Directions
- Crust layer:
- Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) springform pan with nonstick spray and line the sides with a strip of parchment paper.
- In a large bowl, stir the cookie crumbs and melted butter until the crumbs are evenly moistened. Transfer the crumbs to the prepared pan and press them into an even layer over the bottom of the pan. Set the pan aside while you make the brownie layer.
- Brownie layer:
- In a large glass bowl, combine the chocolate and butter and microwave on high power, 30 seconds or until melted and smooth.
- In a separate large bowl, whisk together the granulated sugar, brown sugar, salt, vanilla, and eggs until lightened in color and foamy, about 1 minute. Pour in the melted chocolate mixture and whisk until smooth. Add the flour and stir until just combined.
- Pour the batter over the crust in the pan and smooth out the top with a rubber spatula. Bake until a toothpick inserted halfway between the center and the edge comes out clean, about 40 minutes.
- Pudding layer:
- In a medium saucepan, whisk together the granulated sugar, cocoa powder, cornstarch, and salt until combined. Add a splash of the milk and stir until it the mixture forms a thick, smooth paste. Add the remaining milk and whisk until smooth. Set the pan over medium heat and cook, stirring continuously, until the mixture starts to bubble and thicken, 8-10 minutes. Remove the pan from the heat, and add the butter and vanilla and stir until the butter has melted and the mixture is smooth and well combined.
- When the brownie layer is ready, transfer the pan to a wire rack, pour the warm pudding over the brownie layer, and smooth out the top with a rubber spatula. Let cool to room temperature, about 1 hour. Cover and refrigerate for at least 4 hours, or up to 1 day.
- When ready to serve, whisk the chilled cream in a medium bowl until it forms stiff peaks.
- Remove the pie from the refrigerator. Remove the outer ring of the springform pan, then peel away and discard the strip of parchment paper and set the pie on a serving plate. Spread the whipped cream over the top of the pie, and dust with additional cocoa powder. Serve the pie chilled.
Enjoy! 