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Mississippi Mudslide Cake

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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.