Dark mississippi cake

Preparation time

> 30 min




8 pers.
Occasion Birthday Reimagined classics

Our Dark Mississippi Cake is full of chocolate surprises. Perfect with an after-dinner coffee.


  • 5 CAILLER Crémant bars (of approx. 46g each)
  • 150g flour
  • 160g sugar
  • 40g CAILLER Cuisine cocoa powder 100%
  • 1 sachet vanilla sugar
  • 1 tsp baking powder
  • 1 pinch salt
  • 3 eggs
  • 125g butter, melted and cooled
  • 3 tsp kirsch or milk
  • 2 tsp milk
  • a cake tin of approx. 20cm, greased
  • a bowl
  • a spatula
  • a sauce pan
  • a whisk


Preparation time

> 30 min

Total Time

Approx. 1h45
  1. 1Freeze the bars for approx. 45 minutes.
  2. 2To make the cake mixture, mix the flour, sugar, cocoa powder, vanilla sugar, baking powder, and salt in a bowl.
  3. 3Add the eggs, butter and kirsch, mix thoroughly. Put 2/3 of the pastry into the prepared bread tin.
  4. 4Place 2 chocolate bars over the pastry, and cover with the remaining pastry. Put the rest of the bars on top, press lightly into the pastry.
  5. 5Cook for approx. 40-45 mins in the lower part of an oven preheated to 180 °C. Remove the cake, leave to cool a little, remove from the tin, then transfer to a rack to finish cooling.


Can be kept for approx. 3 days in the refrigerator, wrapped in cling film.