Mississippi mud cake... AKA death by chocolate cake!

Few days ago there was a big celebration at my house. My older Baby Girl's birthday and I decided to ask her what kind of cake she wants for her birthday, rather than just make one, one that she might simply not be happy with. The answer I got - "BIG cake, chocolate one, with lots and lots of chocolate!". Hmm... at least she knows what she wants: chocolate!

chocolate cake

After having a good look through my cookbooks, the decision was made. Mississippi mud cake it is. Judging by the name, I knew straight away, that it will be a proper chocolate cake, very sweet and very chocolaty. After reading the recipe, I also found out that it's a cake very rich with icing - yet another advantage! :)

This is a rich, VERY rich chocolate cake, with a frosting way better than chocolate Philadelphia spread! (A little confession to make - I was left with some frosting, after the cake ended up in the fridge... a frosting, that was transferred into a simple, small food container and hidden inside the fridge... a frosting, that ended up then on a croissants, a dinner roll, my fingers... A good frosting indeed!). 

Mississippi mud cake, or as it's now known in my house: "death by chocolate cake" ;) is a delicious, perfect celebration cake, that will feed a crowd! You really can't eat too much, and preferably, have some strong coffee as you do...

How to make it...


For the sponge:

- 250 g unsalted vegan butter, softened (like Flora)
- 600 g caster sugar
- 3 flax eggs (3 tablespoon ground flax seeds with 9 tablespoon water, whisk together until thick and foamy)
- 470 g plain flour
- 140 g cocoa powder
- 2 teaspoons bicarbonate of soda
- 1/2 teaspoon salt
- 375 ml vegan buttermilk (or oat/soy milk mixed with 1 tablespoon cider vinegar and put aside for 10 mins to curdle) 
- 1 teaspoon vanilla extract
- 375 ml boiling water

For the frosting:
- 800 g icing sugar, sifted
- 120 g cocoa powder, sifted
- 150 g unsalted vegan butter, cubed
- 600 g vegan cream cheese (such as Violife)


- You'll need three 20 cm (8 in) diameter sandwich baking tins.
- Preheat the oven to 170C (340F) and line the cake tins with baking parchment. 
- First make the sponge. 
- In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, cream the butter and sugar together until light and fluffy. 
- Add the flax eggs, mixing well and scraping down the sides. 
- In a medium bowl, sift the flour, cocoa powder, bicarbonate of soda and salt together. 
- Mix the buttermilk and vanilla extract in a jug. 
- Add the dry ingredients to the creamed butter and sugar in three additions, alternating with the buttermilk mixture. 
- Mix well on a medium speed. 
- Slowly add the boiling water, mixing until combined. 
- Divide the batter evenly among the three prepared cake tins. 
- Bake for approximately 35–45 minutes or until the sponge bounces back when lightly touched. 
- Remove from the tins and allow the sponges to cool completely before frosting.

- Using the freestanding electric mixer with the paddle attachment or the hand-held electric whisk, gradually mix the icing sugar, cocoa powder and butter together on a low speed until fully combined, sandy in texture and there are no large lumps of butter. 
- Add a little cream cheese to loosen the mixture and beat until smooth, then add the remaining cream cheese and mix on a slow speed until incorporated. 
- Turn the speed to high and beat the frosting until light and fluffy. 
- Once the sponge layers feel cool to the touch you can assemble the cake.

- Place the first layer on a plate or cake card and top with 3–4 tablespoons of frosting. 
- Smooth out the frosting using a palette knife, adding a little more if needed. 
- Sandwich the second layer on top, then add more frosting, followed by the third layer of cake. 
- Next frost the sides and top of the cake, covering it completely so that no sponge is showing. 
- Finally, decorate the cake to your liking.


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