Mississippi Mud Cake

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For Easter I knew I wanted to make a huge chocolate cake to celebrate being able to eat chocolate again. Tash at work made this cake and brought the spare third cake in for us all to eat. It was amazing! She gave me the recipe which she had got from a blog called Sunday Baking (http://www.sundaybaking.co.uk/pigs-in-mud-cake-mississippi-mud-cake-recipe-with-kit-kats/). They created a pigs in mud cake which looks amazing with the pigs made out of fondant. I am not that creative and have never used fondant before so decided that because it was for Easter, I would make a chocolate nest in the middle.
Ingredients for the cake:

(This makes 3 cakes but you only need to use 2 for this cake)

250g unsalted butter
600g caster sugar
3 large eggs
470g plain flour – sifted
140g cocoa powder
2 tsp bicarbonate of soda
1/2 tsp salt
375ml buttermilk
1 tsp vanilla extract
375ml boiling water

  1. Preheat the oven to 160°C (fan) / 180°C and line three 20cm cake tins
  2. Cream the butter and sugar together until light and fluffy and then add the eggs one at a time, mixing well in-between
  3. Sift the flour, cocoa powder, bicarbonate of soda and salt together in a separate bowl
  4. Mix the buttermilk and vanilla extract together in a jug
  5. Add 1/3 of the dry ingredients to the bowl with the butter and sugar and mix until completely combined
  6. Add 1/3 of the buttermilk mixture and again mix until completely combined. Repeat these steps until all of the ingredients are combined
  7. Slowly add the boiling water. At this stage I thought the mix looked incredibly wet, but keep mixing and the water does become combined and the mix becomes slightly thicker

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  1. Divide the batter evenly between the three cake tins

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  1. Bake for approximately 35-45 minutes. After 35 minutes, I found the cakes were still too runny inside when I tested them with a toothpick. I put them in for another 5 minutes, the toothpick wasn’t coming out clean, but this is the sort of cake that needs a slightly gooey centre
  2. Leave in the tin for 10 minutes or so to cool slightly and then remove from the tins and allow to cool completely on a wire rack before frosting

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The frosting inside the cake

150g icing sugar – sifted
50g unsalted butter, softened
20g unsweetened cocoa powder
1 1/2 tbsp whole milk

  1. Beat together the icing sugar, cocoa and butter until the butter is completely mixed in and then gradually pour in the milk
  2. Once combined, beat until light and fluffy. Spread evenly on top of one of the cakes – I turn one of cakes upside down so that what will turn into being the middle of the cake was originally the bottom. I do this because it makes a flat surface to spread the frosting on and also makes it neater when you put the other cake on top

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For the chocolate ganache

250ml double cream
400g milk chocolate

  1. Put your cream in a pan over low heat and keep stirring until small bubbles start to appear as soon as this happens take off the heat
  2. Add the chocolate which has been broken into squares and keep stirring until you have a smooth, shiny sauce
  3. Leave to cool giving it a stir every so often

Up until now, the recipe is fairly simple. It is now you need to take your time and not rush or else the whole cake will look a mess!

  1. You need the Kitkats to be in two fingers so if you have the four finger variety, break them in half
  2. Once your ganache has cooled and is a custard consistency, smear it on the sides of the cake using a spatula. Don’t use too much, but just enough to act as a glue for the Kitkats
  3. Now you need to stick the Kitkats on the side of the cake which can be a little tricky. Work quickly positioning the Kitkats around the whole cake making sure they are touching without gaps. If your Kitkats keep falling, stand them at a slight angle

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  1. Wrap the ribbon around the cake, any Kitkats that were at an angle will be brought up close to the cake with the ribbon. Tie it tightly in a nice bow

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  1. For the next stage, the ganache needs to be nearly solid, I put it in the fridge for around 45 minutes until it was only just liquid. When it is at this stage, pour it onto the top of the cake and spread carefully to create an even covering
  2. Put the cake in the fridge to set the ganache. Once it is set, add any decorations you like. I created a nest using Flake, Mini Eggs and Lindtt eggs


The cake is very rich and a piece the width of two Kitkats is probably enough for most people (unless you are Rien or my brother-in-law!) I knew it must be good when my Mum said she had only once come across a cake that was as good as this one and that was baked by her Mum. The cake is lovely and moist and the combination of the ganache on the top and the frosting in the middle is really great.

It is best kept in the fridge because if you leave it out the ganache will start to melt and the cake could collapse! It also keeps for quite a few days which is good because you will want to keep going back for more!

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3 thoughts on “Mississippi Mud Cake

  1. cat Post author

    Thanks Lynette – if he loves chocolate this is definitely the cake for him! You can change the topping to whatever you like if you don’t want mini eggs on the top 🙂 Please let me know if you end up making it, I’d love to see a photo x


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