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Mississippi cake

Mississippi cake


°2 c (four hundred grams) sugar

° 2 large eggs, at room temperature

° 1 cup warm water

° Half a cup (fifty-nine grams) of unsweetened cocoa

° 1 teaspoon of coffee

° 1 teaspoon kosher salt

° 2½ cups (312.5g) sifted flour

° 2 teaspoons of baking soda

° 1 teaspoon baking powder

° 1 cup vegetable oil

° 1 cup (245 g) of buttermilk, at room temperature

° 1 tablespoon of vanilla extract for whipping cream:

° 2 cups (476 g) heavy cream

° ½ cup (62.5 g) confectioner’s sugar

°Two tablespoons of Bailey’s Irish Cream

° 2 tablespoons of liqueur

° Half a teaspoon of ganache starch:

°6 ounces (¾ cup) dark chocolate chips

° ½ cup (119 g) heavy cream, at room temperature.

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° 1 cup chopped chocolate biscuit (Oreos)


Heat the stove to 350 degrees Fahrenheit. Prepare 3 9-inch round cake pans with nonstick spray and extra parchment paper.

In the bowl of a stand mixer fitted with the whisk attachment, transfer the granulated sugar and eggs and beat over intense heat for 2-3 minutes.

Meanwhile, combine warm water, cocoa powder, instant espresso, and salt. With mixer on low heat, transfer to sugar mixture.

When the mixer is actually low, gradually stir in the flour, baking powder, and baking powder. Allow the mixture to coordinate.

Add oil, spread, and vanilla concentrate. Scratch the edges and bottom of the bowl on a case-by-case basis. Try not to get too confused.


Spoon the restless mixture into a matching container and prepare for 22 to 25 minutes, or until a toothpick is lightly embedded.

Allow pastry to cool in searches for golden brown, then at this point, invert it to a wire rack. Leave the cake to cool to room temperature or put it in the refrigerator until ready to assemble.

Whipped Kahlua Cream:

Place the bowl of a simple stand mixer fitted with the whisk attachment into the ice chest for 15 minutes.

Remove the bowl from the ice chest and place it on the blender. Add the cream and whisk until the texture becomes smooth.

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Reduce mixer speed to low and gradually stir in the confectioners’ sugar, Irish cream, Kahlua, and cornstarch.

When the amount is uniform, return the mixer to the non-necessary and speed until the hull is solid. Move to the cooler until it is ready to be assembled.


In a medium microwave-safe bowl, combine chocolate chips and heavy cream. Microwave on max heat for 15 seconds at a time, racing with a fork after each period. When the chocolate has melted right away and turned into a smooth, creamy sauce (about 45 seconds complete), transfer to the refrigerator to chill for 15 minutes.


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