This Mississippi Mudslide Cake has three delicious layers of chocolate cake, tons of Kahlua Whipped Cream, a chocolate ganache and crumbled oreo cookies.
Mississippi Mudslide Cake and Grandbaby Cakes Cookbook
This Mississippi Mudslide Cake has three delicious layers of chocolate cake, tons of Kahlua Whipped Cream, a chocolate ganache and crumbled oreo cookies.
Ingredients
Cake
- ▢2 cups granulated sugar
- ▢2 large eggs, room temperature
- ▢1 cup hot water
- ▢1/2 cup unsweetened cocoa powder
- ▢1 teaspoon instant coffee
- ▢1 teaspoon salt
- ▢2 1/2 cups sifted all-purpose flour
- ▢2 teaspoons baking soda
- ▢1 teaspoon baking powder
- ▢1 cup Vegetable oil
- ▢1 cup buttermilk, room temperature
- ▢1 tablespoon vanilla extract
Kahlua Whipped Cream
- ▢2 cups cold heavy cream
- ▢1/2 cup confectioners’ sugar
- ▢2 tablespoons Bailey’s Irish Cream liqueur
- ▢2 tablespoons Kahlua liqueur
- ▢1/2 teaspoon cornstarch
- ▢3/4 cup finely crushed oreo cookies
Ganache
- ▢6 ounces bittersweet chocolate chips (I used semi-sweet)
- ▢1/2 cup heavy whipping cream, room temperature
Assembly
- ▢1 cup roughly chopped oreo cookies
Instructions
- Preheat oven to 350 degrees. Grease 3 9-inch cake pans and set aside.
- In a large mixing bowl, combine sugar and eggs and beat on HIGH speed with the whisk attachment for 3 minutes.
- Combine hot water, cocoa powder, instant coffee, and salt. Add to sugar mixture, beating until combined.
- Turn mixer to LOW speed and gradually add the flour, baking powder, and baking soda, mixing just until combined and stopping to scrape down the sides of the bowl.
- Add oil, buttermilk, and vanilla extract. Mix until combined.
- Evenly pour batter into prepared pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans 10 minutes and then invert onto a wire rack. Let cool completely.
- For the whipped cream place a clean mixing bowl and whisk attachment in the refrigerator for 15 minutes.
- Place heavy cream in the chilled bowl and use chilled whisk attachment to beat until soft peaks form.
- Turn speed down to medium and add remaining ingredients (except oreo crumbs) and turn back to high and beat until stiff peaks form. Fold in oreo crumbs and refrigerate until needed.
- For ganache, in a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave at 20 second intervals until melted and smooth, stirring in between intervals. Let cool before using.
- To assemble, place one cake layer on a serving platter and spread 1/3 of whipped cream on top. Drizzle with 1/3 of cooled ganache.
- Place second cake layer on top and spread with another 1/3 of whipped cream. Drizzle with ganache.
- Lay final cake layer on top. Spread remaining whipped cream on top. Sprinkle with chopped oreos and drizzle with remaining ganache, Store in refrigerator until ready to serve.
Nutrition
Calories: 348kcal
Mississippi Mudslide Cake with kahlua whipped cream.