Category Archives: Milk Compound Chocolate

Mississippi Mud Cake


Merry Christmas to all!! Complements of the season!!

That time of the year when all my neighbour’s homes smell of delicious goodies coming out. Today is the day I see what smelled so good. I have on my table some very rich bebinca, cakes and amazing variety of kulkul, doce, marzipan and cookies!!

All my attention, since morning is flitting from one tray to another,each vying for my attention!!  The only thought that I have one stomach, that is frantically signally to me to PLEASE STOP is distressing to say the least.

Anyway coming to today’s post for the BM#35 that is about bookmarked recipes I will like to share is Mississippi  Mud Cake from Cakes Galore by Valerie Barrett.

Why this called so?  Probably because the cake looks like the thick mud at the banks of Mississippi river. Do not let the name put you off try it.

  • 250 g butter
  • 250g sugar
  • 3 eggs, beaten (see notes)
  • 115 g  milk compound (see notes)
  • 1 tsp vanilla essence
  • 225 gram flour
  • 4 tblspn unsweetened cocoa powder
  • ½ tsp baking powder
  • A pinch of salt
  • 100 grms walnuts, chopped(See notes)
  • Preheat the oven to 180°C or 350°F. Grease a 30 x 11 cm tin.
  • Sieve the flour, baking powder, cocoa and salt. Set aside.
  • Cream the butter and sugar together till fluffy.
  • Gradually beat the eggs in the mixture.
  • Add the melted chocolate and vanilla extract. Mix well.
  • Add the flour mixture and the walnuts. Fold till well mixed.
  • Spoon the mixture in the tin and level the surface.
  • Bake in the oven for 40-45 minutes or till the skewer inserted in the center comes out clean.
  • Cool in the tin for 10 minutes ten turn out on the wire rack and cool completely.
  1. I made it eggless today to carry for some friends. Substituted with ¾ cups of curds.
  2. The original recipe called for dark bitter chocolate I used milk compound as I wanted to finish it.
  3. The original recipe called for pecans. Today I have used just chocolate chips.
  4. There is a very delicious icing that the book carries but in my house the cakes just disappear so I have never tried it out.
  5. Take a look at my today’s cake. The icing is from here.


Do check us out at BM #35.

Linking to Very Good Recipes Christmas Challenge as an Desserts 

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Mousse~ A Blog Hop Week 21

For Blog Hop Wednesday Radhika paired me with Ruchira Hoon Phillip I was delighted as I was paired with someone I admired. Ruchira blogs at  Cookaroo and she is amazing. If cooking is a passion then Ruchira is passion personified!
If you don’t believe me just check her recent posts where she has made a Flowerpot Cake, complete with the fondant flowers. The amount of patience she has to make these beautiful flowers and not to mention the research and the preparations (for one I hate the collecting of all the ingredients especially when I have to pick up things from two different parts of the city, thank Goa Panaji is a small place, but I still hate it). Then she has these Nutella Cake, brownies. These are just few examples there are many more. Do go through her place.
As I went through the blog I remembered a delicious mousse that I had seen and wanted to make for some time now but kept postponing. 
What better time than now and what better than chocolate.
Ruchira’s recipe serves 3 so I doubled her recipe.
I started by measuring out double the semi sweet chocolate, as the Supermarket has run out of my brand of Dark Chocolate and then opened the new packet of white chocolate.
 Can you imagine my shock to see no white chocolate inside?
 Then I read the cover and saw that it was milk compound and I assumed that white chocolate and milk compound is same. How I can make the same mistake again and again I do not know but there is some wiring problem in my brains I am sure.
Then I consoled myself as younger kid and I do not enjoy white chocolate that’s fine. Will have a shade darker mousse it will not black and white mousse but brown and light brown mousse.
Then as I was whipping the cream my elder daughter, Apeksha requested me not to make it just chocolate layers but to add a layer or whipped cream. So I ended up with 9 servings of mousse. 3 small and 6 big, small for the dieters and rest for us to hell with diet(ers).
Like most sweets in my house I expected there will not be many takers therein lay my mistake. Apparently the mousse was better than the local bakery; (“much much better” were the exact words! That is high praise from my 18 year old) and the mousse was much appreciated.
I am glad I took the pictures when I did for if I waited to setup my stage alias washing machine for my pictures …  I would have just post the recipe sans the pictures… for the pictures had to be taken today and by the time I came back from work there were empty glasses to greet me.  
For the original Black and White Mousse please click here.

Since I have managed to change the whole black and white to brown and tan I will dare not call this Mousse anything other than 
Serves 6


For the Dark Chocolate Mousse

140 grams chocolate chopped
200 ml whipping cream
2 egg whites
2 tblsp Irish coffee liqueur (optional) 

For the Light Brown Chocolate-Coffee Mousse

140 grams white chocolate chopped
200 ml whipping cream
2 egg whites
2 tsp coffee + 2 tsp water to make the decoction
1 tblsp   Irish coffee liqueur (optional)


The whipped cream 
Chocolate shards
Cocoa powder


For the Dark Chocolate Mousse:

1.     Melt the dark chocolate in a bowl in the microwave, in short 30 second spurts. Once it melts set aside.
2.     Whip the cream into soft peaks and fold into the chocolate. Add the liqueur to it if using.
3.     Whisk the egg white until it makes firm peaks and add to the chocolate mixture.
4.    Cover and let it set in the refrigerator for 30 minutes.

For The Light Brown Chocolate and Coffee Mousse:

1.     Melt the white chocolate in a bowl in the microwave, in short 30 second spurts. Once it melts set aside.
2.     Whip the cream into soft peaks and fold into the chocolate. Add the liqueur if using and coffee decoction to it.
3.     Whisk the egg white until it makes firm peaks and add to the chocolate mixture.
4.     Let it set in the refrigerator for 30 minutes.

To assemble:

1.    Spoon the darker chocolate first as it is heavier (I did not know this Thanks Ruchira). After filling it to the desired height gently bang the glass against the kitchen platform to get rid of any air bubbles, better still to stop your help who is enjoying herself and giggling away each time she is knocking the glass against  the platform try knocking against your palms. (Next time Archana do it when the kid is out atleast you will be saner).
2.     The lighter chocolate mousse will always be lighter than the dark chocolate, because of the high cocoa butter content – so lay it on top.
3.    Finally add the whipped cream. As I had no more patience it was just spooned in all the thoughts of piping it went out of the door.
4.     Top with some cocoa powder or chocolate shavings.
5.     Let it set for 2 hours minimum.
Thanks Ridhika inspite of all my usual complaints I enjoyed making this delicious Mousse. As I said the high praise I got from my daughter Apeksha had me soaring in the skies!! Thanks Ruchira I definitely enjoy your posts and it was a pleasure!
Linking this to Blog Hop Wednesday
Blog Hop

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