Mississippi Mudslide Cake
Ingredients
For the Cake:
- 2 cups granulated sugar
- 2 large eggs, room temperature
- 1 cup hot water
- ½ cup unsweetened cocoa
- 1 tsp. instant coffee
- 1 tsp. kosher salt
- 2-½ cups all-purpose flour, sifted
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 1 tbsp. vanilla extract
For the Kahula Whipped Cream:
- 2 cups heavy cream, cold
- ½ cup confectioners' sugar
- 2 tbsp. Baileys Irish Cream liqueur
- 2 tbsp. Kahlua liqueur
- ½ tsp. cornstarch
For the Ganache:
- ¾ cup dark chocolate chips
- ½ cup heavy cream, room temperature
For the Garnish:
- 1-½ cups Oreo cookies, chopped
Instructions
To prepare the cake:
- Pre-heat oven to 350°F.
- Prepare three 9-inch round cake pans with non-stick spray and/or parchment paper.
- In the bowl of stand mixer with whisk attachment, add the granulated sugar and eggs; beat on high for 2 to 3 minutes.
- Meanwhile, in a small bowl, combine the hot water, cocoa powder, instant coffee and salt.
- With mixer on lowest setting, add to sugar mixture.
- With mixer still on low, slowly add in flour, baking soda and baking powder; mix to incorporate.
- Add in oil, buttermillk and vanilla extract.
- Scrape down sides and bottom of bowl, as needed; do not overmix.
- Evenly pour batter into prepared pans; place in pre-heated oven; bake for 22 to 25 minutes, or until an inserted toothpick is removed clean.
- Remove from the oven; allow cakes to cool in pans for 10 minutes; then invert onto a wire rack.
- Let cakes cool to room temperature or place in refrigerator until ready to assemble.
To prepare the Kahula whipped cream:
- Place a clean stand mixer bowl, with whisk attachment, in the refrigerator for 15 minutes.
- Remove bowl from refrigerator and place on mixer.
- Add cream and whip on high until soft peaks form.
- Reduce mixer speed to low and slowly add in the confectioners' sugar, Irish Cream, Kahlua and cornstarch.
- Once everything is incorporated, turn mixer back to high and whip until stiff peaks form.
- Transfer to refrigerator until ready to assemble.
To prepare the ganache:
- In a medium microwave-safe bowl, combine chocolate chips and heavy cream.
- Microwave on high for 15 seconds at a time, whisking together with a fork after each interval.
- Once the chocolate has melted into a shiny, smooth sauce (about 45 seconds total) transfer to the refrigerator to cool for 15 minutes.
To assemble and serve:
- Place one cooled layer of cake on a serving platter.
- Spread the top with 1/3 of the whipped cream.
- If piping out the rope pattern, place whipped cream in a large pastry bag fitted with a 2C tip; pipe circles that are slightly overlapping around the cake.
- Drizzle 1/3 of the cooled ganache over the whipped cream.
- Sprinkle 1/3 of the chopped cookies.
- Add next layer of cake and repeat.
- Store in the rerfrigerator until ready to serve.