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Mississippi Mudslide Cake

Susan
Mississippi Mudslide Cake Recipe Image
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This easy mississippi mudslide cake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!

Mississippi Mudslide Cake Recipe Image
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Mississippi Mudslide Cake

This easy mississippi mudslide cake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Course Dessert
Cuisine American
Keyword cake, mississippi, mudslide
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

  • CAKE
  • cups granulated sugar
  • large eggs room temperature
  • cup hot water
  • /2 cup unsweetened cocoa
  • tsp. instant coffee
  • tsp. salt
  • /2 cups all-purpose flour sifted
  • tsp. baking soda
  • tsp. baking powder
  • cup vegetable oil
  • cup buttermilk room temperature
  • tbsp. vanilla extract
  • KAHLUA WHIPPED CREAM
  • cups heavy cream cold
  • /2 c confectioner’s sugar
  • tbsp. Bailey Irish Cream liqueur
  • tbsp. Kahlua liqueur
  • /2 tsp. cornstarch
  • GANACHE
  • oz dark chocolate chips 3/4 cup
  • /2 cup heavy cream room temperature
  • GARNISH
  • cup chopped chocolate sandwich cookies Oreos

Instructions

  • CAKE
  • Preheat oven to 350 degrees F. Prepare three 9-inch round cake pans with non-stick spray and/or parchment.
  • In the bowl of stand mixer with whisk attachment, add the granulated sugar and eggs and beat on high for 2-3 minutes.
  • Meanwhile, 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. Let 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 and bake for 22 to 25 minutes, or until an inserted toothpick is removed clean.
  • Let cakes cool in pans for 10 minutes, then invert onto a wire rack. Let cakes cool to room temperature or place in fridge until ready to assemble.
  • KAHLUA WHIPPED CREAM
  • Place a clean stand mixer bowl with whisk attachment in the fridge for 15 minutes.
  • Remove bowl from fridge 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 fridge until ready to assemble.
  • 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 fridge to cool for 15 minutes.
  • Recipe Notes
  • To Assemble:
  • Place the cool layer of cake on serving platter. Spread the top with 1/3 of the whipped cream. (If you want to pipe out the rope pattern, place whipped cream in a large pastry bag fitted with a 2C tip. Pipe circles on 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 fridge until ready to serve.

Tips for the Best Mississippi Mudslide Cake

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