Mississippi mud pie

Hello everyone, Monday’s here again and today I’m in Bergen, my favorite city.

A few days ago I posted a pic of this cake on Instagram, and many people asked for the recipe.

So here it is! If you want to see my Instagram pics you can follow me here.

Oreo base

• 2 ½ packets Oreos
• just under 1/2 cup (100 g) melted butter

Brownie base 

• 7 oz. (200 g) dark chocolate chips
• 3 tablespoons (40 g) butter
• 2 eggs
• just under 1/2 cup (100 g) regular sugar
• 1/3 cup + 1 tablespoon (50 g) all-purpose flour
• ½ teaspoon baking powder

• 2 quantities Chocolate pudding
• 2/3 cup (150 ml) heavy cream or 1/2 quantity Vanilla bean frosting

Preheat the oven to 350 °F (180 °C).

Crush the Oreos in a blender, or put them in a plastic bag and crush with a rolling pin.

Put the crushed Oreos into a bowl and stir in the melted butter. Tip into a 10 or 11-inch (26 or 28 cm) cake pan and press the mixture down and half way up the sides. Freeze for 15 minutes, then bake in the preheated oven for 10 minutes.

Melt half the chocolate chips with the butter, put the rest of the chocolate chips into a bowl and set aside.

Put the eggs and sugar into a mixing bowl and whisk for 8 minutes until very fluffy. Add the flour and baking powder, then the cooled chocolate/butter mixture and the rest of the chocolate chips. Stir until everything is well blended.

Pour the mixture onto the Oreo base in the cake pan, then bake in the preheated oven for about 20 minutes.

Leave to cool while you get on with the chocolate pudding.

Make the chocolate pudding, you can find the recipe here.

Chill for at least 3 hours before spreading over the Oreo- and brownie base.

Stir the pudding slightly too loosen the texture before pouring over the base.

Put the cake in the refrigerator and chill for at least 3 hours.

Whisk the cream with a little sugar or make half of the Vanilla bean frosting recipe, then dollop on top of the cake.

Ready to serve!

I hope you’re tempted…

Have a nice day everyone!

Hugs from me to you.