Mississippi Mud Cake
Mississippi Mud Cake
Ingredients
10 ounces sugar
2 ounces cocoa powder
8 ounces all purpose flour
1 teaspoon baking powder
1 teaspoon. baking soda
3 eggs
1 cup buttermilk
1 cup sour cream
6 ounces unsalted butter, melted
1/2 cup coffee
1 quart italian meringue, recipe below
2 cups chocolate ganache, recipe below
4 oz. pecans, roughly chopped
Instructions
1. Preheat an oven to 350°F. Line the bottom of a 10" cake pan with parchment paper and butter the parchment paper.
2. Sift together the sugar, cocoa powder, all purpose flour, baking powder and baking soda. Set aside.
3. In another bowl, or the bowl of a stand mixer, beat the eggs until they are broken apart, about 1 minute.
4. Add the buttermilk and sour cream to the eggs and beat until the sour cream is broken apart and the mixture is even.
5. Slowly add the dry ingredients and mix until even. Scrape down the sides of the bowl as needed.
6. With the mixer running, slowly pour in the melted butter and coffee.
7. Pour the batter into the prepared cake pan.
8. Bake in the preheated oven for 40-45 minutes or until the center of the cake springs back when pressed lightly.
9. Let the cake cool completely.
10. Prepare the italian meringue and the chocolate ganache according to the instructions. Place the meringue in a piping bag with a large circular tip and set aside. Allow the ganache to cool slightly before using.
11. Remove the cake to a plate. Starting in the center, pipe small peaked swirls of meringue on the cake, making sure to cover the entire top of the cake.
12. Using a kitchen torch, torch the peaks of the meringue to give it a golden brown look. Optional: place the cake under the broiler for a few minutes until the meringue begins to brown.
13. Carefully pour the cooled (but still slightly warm) chocolate ganache between the meringue peaks.
14. Sprinkle the chopped pecan pieces over the top of the cake.
Italian Meringue
16 oz. sugar
1/2 cup water
1 cup egg whites
1/2 teaspoon vanilla extract
Instructions
1. Place the sugar and water in a heavy bottomed pot and bring to a boil over high heat. Bring the sugar to 240°F.
2. While the sugar is heating, begin whipping the egg whites until the are fluffy and have expanded 2 to 3 times in volume.
3. Once the sugar is at 240°F and the egg whites are foamy, immediately begin slowly adding the hot sugar into the egg whites while whipping at medium-high speed. Be sure to add the sugar very slowly in a needle thin stream in between the whisk attachment and the side of the mixer bowl to avoid splattering.
4. Once the sugar is added, slowly pour in the vanilla while mixing. Increase the speed and whip the mixture at high speed until it is completely cooled and the egg whites form stiff peaks, about 10 to 20 minutes.
Chocolate Ganache
Ingredients
1/2 cup heavy cream
1/2 ounce corn syrup
1 ounce unsalted butter
8 ounces dark chocolate, finely chopped.
Instructions
1. Place the cream, corn syrup, and unsalted butter in a heavy-bottomed pot. Bring to a boil.
2. Once at a boil, remove from the heat and let the bubbles subside.
3. Add the chocolate to the pot and stir constantly until all the chocolate has melted and the mixture is even.
4. Let the ganache cool before using, about 30 minutes to an hour.