My pigs in mud cake

Since I posted this on my Instagram I’ve had so many messages asking me about the recipe.

Well you asked so here it is! I had so much fun making this cake. Yes it took me a couple of days in total, but I made the little piggies out of bakers flower fondant, which does take a couple of days to dry and set.

It’s so worth it and the cake has gone down so well! I cannot even begin to describe to you how decadent and rich it is, it would definitely work well with a big dollop of vanilla ice cream for sure!

My biggest tips when making this cake would be…

  • Wait for the chocolate/cream mix to cool and thicken before you fill the cake as otherwise it will seep through the chocolate fingers.
  • Wait until the chocolate/cream mix is almost set before dropping the pigs in, otherwise they may sink too low!

pigs in mud cake

Pigs In Mud - Mississippi Mud Cake

I won't even give you the calories or macros for don't want to know!

Course Dessert
Cuisine American
Keyword chocolate cake
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 people


For the cake

  • 250 g unsalted butter - softened
  • 600 g caster sugar
  • 3 large eggs
  • 470 g plain flour - sifted
  • 140 g cocoa powder
  • 2 tsp bicarbonate of soda
  • 2 tsp salt
  • 375 ml buttermilk - you can use normal milk and a tsp of lemon juice per 150ml
  • 1 tsp vanilla extract
  • 200 ml boiling water

For the frosting filling

  • 150 g icing sugar - sifted
  • 50 g unsalted butter - softened
  • 20 g cocoa powder
  • 1.5 tbsp milk

For the piggies

  • Ready to roll fondant icing
  • Pink food colouring

For the outside

  • 3 packs cadburys chocolate fingers

For the chocolate sauce topping

  • 250 ml double cream
  • 400 g milk chocolate - I used cadburys dairy milk


For the cake

  1. Preheat the oven to Gas Mark 4 / 160°C (fan) / 180°C and line 3 20cm (8in) cake tins

  2. 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

  3. Add the eggs one at a time, mixing well after each addition

  4. In a medium bowl, sift the flour, cocoa powder, bicarbonate of soda and salt together

  5. Mix the buttermilk and vanilla extract together in a jug

  6. Add 1/3 of the dry ingredients to the creamed butter and sugar – mix well on a medium speed

  7. Add 1/3 of the buttermilk mixture – mix well on a medium speed

  8. Repeat these steps until it is all combined

  9. Slowly add the boiling water, mixing until combined

  10. Divide the batter evenly among the prepared cake tins (I actually made three cakes with this mixture but only used two and froze the third for another day!)

  11. Bake for approximately 35-45mins

  12. Remove from the tins and allow to cool completely before frosting

For the frosting filling

  1. Using the electric whisk or mixer with the paddle attachment, slowly beat together the icing sugar, cocoa and butter until the butter is completely mixed in (mixture will still be powdery at this stage)

  2. With the machine still running on a slow speed, gradually pour in the milk

  3. Once added increase the speed to high and whisk until light and fluffy

  4. Spread evenly between the two cakes

For the piggies

  1. I can’t really tell you how to make the pigs as it’s up to you how you want them to look! I just mixed in some pink food colouring to the fondant and kneaded it well to create a smooth colour. You can just used pre-made ready to roll icing if you want. Then I copied the look of the pigs from an image.

For the chocolate sauce topping

  1. Put your cream in a pan over low heat

  2. Keep stirring until it just starts to boil

  3. In between break the chocolate bars into pieces

  4. When the cream is almost boiling take it from the heat and gradually add chocolate

  5. Keep stirring until you have a nice smooth mass and then leave to cool stirring every now and again

  6. This is where you need to be patient! Make sure it has cooled and thickened before you take the next steps!

To finish the cake

  1. Once your chocolate sauce has cooled at thickened to a custard consistency you can start smearing it on the sides of your cake. Use a spatula or the back if a knife to do this

  2. Once you’ve smeared it all around you can stick your chocolate fingers or kitkats on. This can be a bit tricky so place them on a slight angle against the cake. When you have gone right around quickly tie your ribbon around the cake. This will pull the fingers up straight against your cake

  3. When the left over chocolate sauce is only just fluid pour it over the top of the cake. Make sure it isn't too thing when you do this or it will seep between the fingers 

  4. Before it totally sets place your little piggies on the chocolate

  5. Place in a cool room or the fridge to set

If you have a go at this please let me know and tag me on Instagram or post in the comments below!


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