Who doesn't love chocolate cake?

One of my favourite things to make is chocolate cake so I'm always on the look out for new recipes to try. Recently I came across this recipe for Mississippi Mud Pie and needless to say it's been added to my 'to-do' list this week.

To make this recipe you will need:

Base: 75g Irish Unsalted Creamery Butter 150g Belmont Bourbon Cream Biscuits 150g Belmont Chocolate Digestives Filling: 100g 85% Moser Roth Dark Chocolate 100g Pure Irish Creamery Butter 2 Large Healy’s Farm Eggs 100g The Pantry Light Soft Brown Sugar 100ml Clonbawn Double Cream Topping: 250ml Clonbawn Double Cream 1 tbsp The Pantry Soft Brown Sugar 15g 85% Moser Roth Dark Chocolate (You'll be able to get these ingredients in your local Aldi) Start off by pre-heat the oven to 180°C/350°F/Gas Mark 4. Line a 23cm (9") pie dish with foil. Then prepare the base by melting the butter in a small pan. Whizz the biscuits in a food processor until they form fine crumbs. Mix the butter into the crumbs and then use to line the base and sides of the pie dish (use the back of a spoon to press firmly and evenly). Chill for around 10-15 minutes. To prepare the filling, place the chocolate and butter in a small bowl over a pan of simmering water. Stir occasionally until melted.Remove from the pan and allow to stand for 10 minutes. In a large bowl, beat together the eggs and sugar until light and creamy. Whisk in the chocolate mixture, then whisk in the cream. Pour into the biscuit case and bake for around 35 minutes until just firm. Leave to cool for at least an hour (it will sink a little as it cools).When cold, remove from the foil and slide onto a serving plate. To prepare the topping, whisk together the cream and sugar until soft peaks form. Spoon this over the cooled pie. Grate the chocolate over the top of the pie and serve.