Raspberry Mississippi Mud Cake

Raspberry Mississippi Chocolate Cake | strudelandcream.com

“Is Betty Bossi the Swiss answer to the American Betty Crocker?” I asked myself when I first encountered Betty Bossi products and recipes in a Swiss supermarket. I was pretty surprised when I learned that this was actually the case. “Not very creative”, I thought, “and also very similar”. Both Bettys are fictional characters, creations by resourceful companies. While the American Betty was invented to give responses to customer product questions a name (and face), the Swiss Betty was promoting the use of margarine through simple recipes. By now Betty Bossi has evolved into a successful Swiss imperium selling cookbooks and food products under that brand name which does not have much to do with margarine anymore.

Raspberry Mississippi Chocolate Cake | strudelandcream.com

Betty Bossi’s Chocolate Mississippi mud cake is quite well known in Switzerland. It s an easy cake using instant coffee to intensify the taste of chocolate in the cake. For me it did not intensify the chocolate experience, but I was able to taste the little bit of coffee in the cake. Due to my coffee aversion I left out the coffee in the cake (it still tastes great) and added raspberries which made the cake much fresher … Oh, and I almost forgot to mention, the cake hides a little surprise inside.

Raspberry Mississippi Chocolate Cake | strudelandcream.com

Raspberry Mississippi Mud Cake | www.strudelandcream.com
RASPBERRY – MISSISSIPPI MUD CAKE
adapted from Betty Bossi’s Mississippi Cake (recipe in German)

Ingredients (for one loaf pan of 28-30 cm):
130 g soft butter (room temperature)
190 g granulated sugar
1 tsp vanilla sugar
pinch of salt
3 eggs (medium size)
40 g cocoa powder, unsweetened
40 g chocolate powder, sweetened*
190 g flour
1 tsp baking powder
75 ml cream**
250 g frozen raspberries (do not unthaw)
6 pieces thin chocolate bars (with praline filling), e.g. Swiss Branchli (max. 23 g each)

* If you cannot find chocolate powder use 20 g cocoa powder and 20 g icing sugar instead. I did not try it but it should work.

** Variation in case you like coffee: in order to even more intensify the chocolate taste, you can add 2 tablespoon of instant coffee dissolved in 2 tablespoons of water to the cream.

Preparation:
1) In a bowl combine butter, sugar, vanilla sugar and salt. Add eggs one by one and stir. Sift in cocoa and chocolate powder and stir well. Alternately add cream and sift in flour with baking powder. Stir until everything is well combined.
2) Preheat oven to 180 ºC. Grease and flour the loaf pan or line with parchment paper (and only grease the sides).
3) Add frozen raspberries to the dough. The dough is quite firm. Fill the pan with one third of the dough and smooth the dough. In two lines put two chocolate bars behind each other and top with the second third of the dough. Add another two chocolate bars behind each other in the centre of the pan and cover with the rest of the dough.
4) Bake in the lower half of the oven at 180 ºC for 50-60 minutes.
5) Remove from the oven. Let cool a bit. Remove cake from the pan and let cool on a cooling rack.

Keeps one week in the fridge, well wrapped in aluminium foil.

Himbeer-Mississippi-Cake | www.strudelandcream.com
HIMBEER MISSISSIPPI CAKE
eine Abwandlung von Betty Bossis Mississippi Cake

Zutaten (für eine Kastenform von 28-30 cm Länge):
130 g weiche Butter (Raumtemperatur)
190 g Zucker
1 TL Vanillezucker
Prise Salz
3 Eier (Grösse M)
40 g Kakaopulver, ungesüsst
40 g Schokoladenpulver, gesüsst*
190 g Mehl
1 gestrichener TL Backpulver
75 ml Rahm**
250 g Himbeeren, tiefgefroren (nicht auftauen)
6 Stück dünne Schokoladenstängel (mit Praliné-Füllung), z.B. Branchli (max. 23 g pro Stück)

* Anstelle von Schokoladenpulver solle man auch 20 g Kakaopulver und 20 g Staubzucker verwenden können (ich habe es allerdings nicht ausprobiert).

** Variante für die Kaffeeliebhaber: um den Schokoladengeschmack nochmals zu verstärken 2 Esslöffel löslichen Kaffee in 2 Esslöffel Wasser auflösen und zum Rahm hinzufügen.

Zubereitung:
1) In einer Schüssel Butter, Zucker, Vanillezucker und Salz schaumig schlagen. Eier unterrühren. Kakao- und Schokoladepulver nach und nach dazusieben und einrühren. Abwechselnd Rahm beimengen und Mehl mit Backpulver einsieben und gut verrühren.
2) Das Backrohr auf 180 ºC vorheizen. Eine Kastenform von 28-30 cm Länge einfetten und mehlen oder mit Backpapier auslegen (und nur die Seitenflächen einfetten).
3) Himbeeren tiefgefroren in den Teig einrühren. Der Teig ist recht fest. Etwa ein Drittel des Teiges in der Kastenform verteilen und glattstreichen. In 2 Reihen je 2 Schokoladenstängel hintereinanderreihen. Mit dem zweiten Drittel des Teiges bedecken und nochmals in der Mitte zwei Schokoladenstängel aneinanderreihen. Mit dem restlichen Teig bedecken. Glattstreichen.
4) In die untere Hälfte des Backrohres schieben und bei 180 ºC 50-60 Minuten backen.
5) Aus dem Rohr nehmen. Etwas abkühlen lassen. Kuchen aus der Form nehmen und auf einem Kuchengitter abkühlen lassen.

Hält in Alufolie verpackt im Kühlschrank etwa 1 Woche.

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