This Mississippi Mudslide Cake is an indulgent, rich dessert with layers of moist chocolate cake, Kahlua whipped cream, and Oreo ganache. Perfect for special occasions or when you want to treat yourself, this decadent cake has everything chocolate lovers crave.
Ingredients:
For the Cake:
- 2 cups (400g) granulated sugar
- 2 large eggs, room temperature
- 1 cup hot water
- ½ cup (59g) unsweetened cocoa powder
- 1 teaspoon instant coffee
- 1 teaspoon kosher salt
- 2½ cups (312.5g) all-purpose flour, sifted
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup vegetable oil
- 1 cup (245g) buttermilk, room temperature
- 1 tablespoon vanilla extract
For the Kahlua Whipped Cream:
- 2 cups (476g) heavy cream, cold
- ½ cup (62.5g) confectioners’ sugar
- 2 tablespoons Bailey’s Irish Cream liqueur
- 2 tablespoons Kahlua liqueur
- ½ teaspoon cornstarch
For the Ganache:
- 6 ounces (¾ cup) dark chocolate chips
- ½ cup (119g) heavy cream, room temperature
Garnish:
- 1 cup chopped chocolate sandwich cookies (Oreos)
Directions:
Step 1: Prepare the Cake Layers
Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
In a stand mixer with the whisk attachment, beat the granulated sugar and eggs on high speed for 2-3 minutes until fluffy.
In a separate bowl, mix the hot water, cocoa powder, instant coffee, and salt until smooth. Reduce the mixer speed to low and slowly add the cocoa mixture to the sugar mixture.
Gradually add the sifted flour, baking soda, and baking powder, mixing on low speed until just incorporated.
Add the vegetable oil, buttermilk, and vanilla extract. Scrape down the sides of the bowl as needed, making sure all ingredients are well mixed. Be careful not to overmix.
Divide the batter evenly among the prepared cake pans and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 2: Make the Kahlua Whipped Cream
Place the mixer bowl and whisk attachment in the fridge for 15 minutes to chill.
After chilling, attach the bowl and whisk to the mixer and add the cold heavy cream. Whip on high speed until soft peaks form.
Reduce the speed to low, then add the confectioners’ sugar, Bailey’s, Kahlua, and cornstarch. Increase the speed to high and continue whipping until stiff peaks form. Refrigerate until ready to use.
Step 3: Prepare the Chocolate Ganache
In a microwave-safe bowl, combine the dark chocolate chips and heavy cream. Microwave in 15-second intervals, stirring after each interval, until smooth and glossy. This should take about 45 seconds total. Place the ganache in the fridge for 15 minutes to thicken slightly before using.
Step 4: Assemble the Cake
Place one layer of cake on a serving plate. Spread a layer of Kahlua whipped cream on top, followed by a thin layer of ganache. Repeat with the remaining layers, finishing with a generous layer of Kahlua whipped cream on the top layer.
Sprinkle the top with chopped Oreos for a delicious crunch and garnish.
Serving and Storage Tips:
- Serving: Slice with a warm knife for clean cuts and serve chilled for the best texture. This cake pairs beautifully with a coffee or Kahlua-spiked drink.
- Storage: Store in the refrigerator for up to 5 days. Cover it well to keep it fresh.
- Freezing: This cake freezes well without the whipped cream topping. Wrap each layer separately and freeze for up to 2 months. Thaw in the refrigerator overnight and add fresh whipped cream before serving.
Helpful Notes:
- Cake Texture: The instant coffee intensifies the chocolate flavor without adding a coffee taste. If you prefer, you can omit it.
- Ganache Thickness: Adjust the chilling time based on your preference for a thicker or thinner ganache consistency.
Tips from Well-Known Chefs:
- Ina Garten: “To keep cakes moist, avoid overmixing. Stop as soon as everything is just combined.”
- Martha Stewart: “For a perfect whipped cream, chill your mixing bowl and whisk first to ensure the cream stays cold, making it whip up beautifully.”
Frequently Asked Questions:
- Can I make this cake alcohol-free?
Absolutely! Substitute the Bailey’s and Kahlua in the whipped cream with a teaspoon of vanilla extract. - Can I use milk chocolate instead of dark chocolate for the ganache?
Yes, milk chocolate will work, but it will be sweeter. Adjust to your preference. - How do I keep the cake from getting too sweet?
Use high-quality dark chocolate for the ganache, which balances the sweetness of the whipped cream and cake. - Can I make the cake layers ahead of time?
Yes! You can bake the layers in advance, wrap them tightly in plastic wrap, and store in the fridge for up to 2 days or freeze for up to 2 months. - What if I don’t have buttermilk?
Make a quick buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
This Mississippi Mudslide Cake is a luscious and rich dessert with layers of flavor and texture that will make any celebration extra special. Enjoy every indulgent bite!