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|
|Slice of Mississippi mud cake|
|Coffee and coco|
|Coffee and coco disolved|
|eggs and buttermilk|
|Flour and sugar|
|Pecans, white chocolate buttons and chocolate chips.|
|Baked mud cakes|
|Eggs and caster sugar|
|Marshmellow decorated over cakes|
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.