Missisipi Cake-cream cake with chocolateCourse: Cake
A beautiful cake with lots of chocolate! Cocoa powder goes into the crust, the filling is mostly made of chocolate, and chocolate glaze comes over everything!
- For the bark:
300 g of ground biscuits
30 g of cocoa powder
1 bag of vanilla sugar
70 g butter
- For cream:
80 g of dark chocolate
80 g butter
80 g of sugar
100 ml sweet sour cream
- For topping:
150 g of dark chocolate
150 ml of sweet sour cream
3 tablespoons maple syrup
150 g powdered sugar
Mix the biscuits with cocoa powder and vanilla, then mix with the butter and press like a crust into the cake pan.
Refrigerate for about ten minutes.
For the cream, melt the chocolate and steamed butter (in a bowl over a pot of boiling water).
Whisk the eggs and sugar then add the sour cream and whisk in the melted chocolate.
Pour into a cooled pan with the crust and bake for about 40 minutes.
Allow to cool.
For the glaze, melt the chocolate with sour cream (it should not boil), add the syrup and well sifted powdered sugar.
Whisk everything well to even out, then pour over the cold cake and leave in the fridge for at least half an hour.