The Chocolate Cake with Chocolate Ganache, Kahlua Whipped Cream and Oreo is the definition of indulgent baking! Welcome to a jazzed up Mississippi Mud Cake!

Mississippi Mudslide Cake

The Chocolate Cake with Chocolate Ganache, Kahlua Whipped Cream and Oreo is the definition of indulgent baking! Welcome to a jazzed up Mississippi Mud Cake!

Ingredients :

Base :

• 30 crushed dark chocolate biscuits
• 120 g unsalted butter, melted and cooled

Brownie Layer :

• 225 g dark chocolate 70-80% cocoa coarsely chopped
• 240g unsalted butter
• 200 g caster sugar
• 220g brown sugar
• 1 to 2 pinches of salt
• 10ml vanilla extract
• 4 large eggs
• 125g flour

Chocolate pudding layer :

• 150 g caster sugar
• 40g unsweetened cocoa powder
• 40g flour
• 1 pinch of salt
• 2 large egg yolks
• 500ml whole milk
• 30 g unsalted butter
• 20ml vanilla extract

Decoration:

• 250 ml cold heavy cream

Base :

1. Preheat the oven to 180°C.
2. Line & butter 23cm springform pan.
3. In a large bowl, combine the cookie crumbs and cooled melted butter to butter all the crumbs.
4. Transferiing to pan & press in an even layer on bottom of pan using a cup.
5. Put aside.

Brownie Layer:

1. In a large bowl, melt the chocolate with the butter in a bain-marie. To mix together.
2. 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.
3. Pour the melted chocolate mixture into this final preparation and whisk until a homogeneous consistency is obtained. Then fold in the flour evenly.
4. Pour the batter over the base in the pan and level with a spatula.
5. Bake for around 40 mins.
6. Do toothpick test after 35 min

Chocolate pudding layer:

1. 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.
2. Adding rest milk & whisk to smooth.
3. Pour into a saucepan and cook over medium heat, 8 to 10 minutes, stirring constantly, until the mixture begins to bubble and thicken.
4. Removing pan from heat, adding butter & vanilla & stirring to butter is melted and the mixture is smooth.

Assembly :

1. Pour hot pudding over brownie layer and level top with spatula.
2. Leave to cool at room temperature for about 1 hour.
3. Then refrigerate for at least 4 hours.
4. When ready to serve, whip very cold cream in a medium bowl until stiff peaks form.
5. Place the pie on a serving platter.
6. Spread whipped cream on top of pie and sprinkle with cocoa powder.
7. Serve cold.

Enjoy!!