Thursday, 20 December 2012

Mississippi mud cakes

For the second bake from The Cake Slicers the majority of bakers (including me) voted for Decembers bake to be Mississippi mud cupcakes. I love a good Mississippi mud tart and have been making this for the last five years. As my dads birthday was looming, I decided on turning the 24 cupcakes into a celebration cake, and this worked out beautifully.
The ingredients for the cupcakes made me rise an eyebrow (although I have never made a Mississippi mud cake before!) as the ingredients included coffee disolved in coco and nuts. Another concern I had was the use of cups and ounces - I'm not familiar with weighing out my ingredients into cups but thought it was best just to follow the directions, and not alter the suggested ingredients. I'm glad I stayed with the recipe.
Here is how my Mississippi mud cake turned out:
Mississippi mud cake
Mississippi mud cake from the top
Inside my Mississippi mud cake

As you can see I went a bit OTT with the decoration, and as well as using the marshmellow frosting I added chocolate orange matchsticks and two different types of mint chocolate matchsticks, maltesers and m and m's. It was a very, lavish, over the top chocolate cake and my dad and family loved it!
Slice of Mississippi mud cake
I first started by pouring hot coffee into the coco mixture and leaving to cool.
Coffee and coco 
Coffee and coco disolved
I then began by mixing the dry ingredients together: the flour and baking powder. Once combined, I whisked together the eggs, buttermilk, oil, vanilla and cooled coco mixture.
eggs and buttermilk
Flour and sugar
Pecans, white chocolate buttons and chocolate chips.
I added the wet ingredients to the dry ingredients before finally adding the chopped pecans, chocolate chips and white chocolate buttons.
Mixture combined
I forgot to take a picture of the mixture in their tins pre baking but after 40 minutes the cakes were cooked. As I altered the recipes, I had to guess how long the cakes would take to cook, but the mixture was very liquid so I thought around 40 minutes would be fine.
Baked mud cakes
I left the cakes to cool for an hour or so before I got on with the marshmellow frosting, which did not fully coat the cake well, as there were large gaps, but due to it for being for cupcakes it may have been best to double or treble the meringue recipe. I did not make anymore due to the cake being decorated by chocolate matchsticks and this would cover a multitude of sins.
Eggs and caster sugar
Marshmellow mixture
Marshmellow decorated over cakes
See what I mean about the gaps and not being covered properly? Anyway, the cake is one of the best chocolate cakes I have ever tasted in my life. So rich, so dense and so luxurious.
Have a look at how my fellow bakers got on with this very beautiful recipe cake slicers.

Recipe for Mississipi cake - this also makes 24 cupcakes.
Ingredients for the cake
1 cup hot coffee
3/4 cup (3 ounces) coco powder
2 cups (10 ounces) self-raising flour
2 cups (14 ounces) sugar
1 teaspoon fine sea salt
1 teaspoon baking powder
1 cup (4 ounces) toasted chopped pecans
1 cup (6 1/2 ounces) semi sweet chocolate chips
2 eggs, at room temperature
1 cup buttermilk, at room temperature
1/2 cup canola oil (I used vegetable oil)
2 teaspoons vanilla extract (I used essence)

For the marshmellow frosting
1 cup (7 ounces
1/4 teaspoon cream of tartar
1/2 cup of water
4 egg whites
2 teaspoons pure vanilla extract

Method for the cake
Preheat the oven to 350F. In a small bowl, whisk the hot coffee into the coco. Set aside to cool. Sift together the flour, sugar, baking powder and salt in a large bowl. Whisk the mixture by hand to ensure that the ingredients are well mixed, then stir in the pecans and chocolate chips.
In a separate bowl, whisk together the eggs, buttermilk, oil, vanilla and cooled mixture. Add the wet ingredients and stir the batter together with a rub spatula until just combined. Pour the batter evenly among two loose bottomed 8 inch tins. Cool the cakes in their tins on a wire rack. Once the cakes start to cool begin with the marshmellow frosting.
Combine the sugar, cream of tartar and water in a small saucepan that has a tight-fitting lid. Place the pan, uncovered, over medium heat. Bring the mixture to a boil, then cover and cook for 2 minutes. (Covering in this manner allows the steam to wash down the sides of a pan, which will prevent any sugar crystals from forming). Uncover the saucepan and continue to boil until the sugar syrup reaches the soft -ball stage, 242 F  on a candy thermometer.
While the syrup is heating to the desired temperature, combine the egg whites with the salt in a clean bowl of a standard mixer fitted with the whisk attachment and beat beginning at low speed and gradually increasing to medium-high speed. Beat the whites just until soft peaks form. Timing is crucial at this point in the game; if the syrup is close to reaching 242 F continue whipping the whites to firm peaks. If the syrup is not this warm yet, let the whites wait at the soft- peak stage before whipping them into firm peaks as the syrup approaches the desired temperature.
Once the sugar syrup has reached 242F and the egg whites are whipped to firm peaks, run the mixer at medium-hugh speed and begin slowly pouring the syrup down the inside of the bowl. Continue whipping until the frosting becomes thick and holds stiff peaks, around 5 minutes. Add the vanilla and whip to continue. This frosting should be used immediately.



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15 comments

  1. Wow! You did change the look a lot! I am glad everyone loved it... it was gooooooooooooooood! wasn't it? I agree... I loved how chocolatey it was... I did skip the pecans for mine though... Hubby doesn't like pecans/walnuts in his cakes/cupcakes ... I see you also added white chocolate... wow!

    I am surprised how well you did frosting your whole cake with marshmallow frosting, that frosting wasn't a "normal one" and I think it was easier to "pipe it" than "spread it" but you still managed to do a great job!

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  2. That looks beautiful! The malteser's are a brilliant idea. I would also like to invite you to join our Christmas Tree link-up party. Hope you'll join us.

    http://www.cakesandteacups.com/2012/12/youre-invited-to-christmas-tree-link-up.html

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  3. Your cake sure looks good!! I would never think of decorating it like how you do. Good job on it! The colourful M&Ms, Maltesers etc are definitely making me want to eat them :)

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  4. Ahh thanks guys. Paloma I know that 24 cupcakes makes 2 layer cakes, so thought i'd just convert into a cake. Then I got a bit carries away with all the decorations ..................

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  5. I really like how you did your cake! I'm trying to get into layer cakes and decorating and such. I like the idea of the chocolate match sticks. The sticks make it even more of a mud cake :)

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  6. I would like a big slice of that and with extra toppings please!

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  7. Oh, I love your take on this month's recipe! Very creative and festive- really fun for the Christmas season! :)

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  8. Mmmmm! M&M's make everything even better!

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  9. Yum...this looks irresistable...I bet your dad loved it. Great decorations too! :-)

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  10. Wow--I love the variation you did on this. It's so fun and colorful!

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  11. Your cake looks amazing. What a lovely birthday cake for your dad. This cake really did have a great flavor so I might think about making it into a birthday cake next time too.

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  12. You cake turned out so fun! How neat to make it so for your family to enjoy.
    H
    :)

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  13. Just pinned!!! I have been looking for a tried and true Mississippi Mud Cake!!

    Now following via GFC

    http://www.myturnforus.com/

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  14. THIS LOOKS AMAZING! I cannot begin to tell you how much I want one of these right now! Wow! I've just started my own fashion blog! Would love it if you could take a peek! X

    www.peexo.blogspot.co.uk

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