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  • Mississippi Mud Cake

    filed under: Chocolate Cakes on September 20, 2015

    The Chocolate Cake with Chocolate Ganache, Kahlua Whipped Cream and Oreo is the definition of indulgent baking! Welcome to a jazzed up Mississippi Mud Cake!

    Mississippi Mud Cake with Kahlua Whipped Cream!

    Mississippi Mud Cake

    My friend Jocelyn has written a lovely book called Grandbaby Cakes and this cake is one of the masterpieces in it!

    Sharing it with you today is pure joy for me as I consider Jocelyn to be like a sister. She is smart, sassy, hilarious, thoughtful, kind, and talented beyond words. If I were a bettin’ gal I would put money on FAME in Jocelyn’s future… big things I know!

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    Mississippi Mud Cake with Kahlua Whipped Cream!

    This amazingly creative cake is layers of decadently rich chocolate, alcohol-infused whipped cream, and the best ganache ever. I added some Oreo’s because I loved the extra texture they added to each glorious bite.

    Mississippi Mud Cake with Kahlua Whipped Cream!

    As you can imagine, I just had to add a little twist (ha, see what I did there?) on her wonderfully classic recipe. I added this decorative rope-like design. It was inspired by Miette and her take on the beauty of Naked Cakes as well as inspired by these Elegant White Cupcakes I made last week.

    Mississippi Mud Cake with Kahlua Whipped Cream!

    This cake was a blessing to me in more ways that one! Not only was it so good, but I was able to share this delicious cake with my mother-in-law.

    My husband has been out of town for a week now (he is bow-hunting and the location they go to has no cell reception so I do not hear from him for a couple weeks!) and our babysitter went off to college in August. On top of that, I impaled my hand and wasn’t able to use it for some time! I have been feeling overwhelmed and exhausted and stressed and did I mention overwhelmed?

    Well, on Friday she called and asked if it was ok if she came over and spend the night. Um, yes, yes it would be. Not only was I able to make this glorious cake and photograph it, (without interruption of sweet little ones underfoot) but we were able to have it for dessert! It was a lovely time of talking and relaxing and just enjoying each other’s company. I am so thankful for my MIL and for Jocelyn’s amazing recipe!

    Mississippi Mud Cake with Kahlua Whipped Cream!

    Quick tips on how to build a layer cake when using Whipped Cream:

    1. Use a dowel. Or better yet, use a plastic straw. I talk about that in detail here, but basically, you just insert a straw into the cake to rest the layers on.
    2. Add a bit of meringue powder to your homemade whipped cream. This helps to create a more sturdy whipped cream.
    3. Chill between layers. Try freezing for 15 minutes before adding the next layer of cake on top. If using this method make sure you serve the cake very cold!
    4.7 from 10 votes
    Mississippi Mudslide Cake
    Prep Time
    30 mins
    Cook Time
    25 mins
    Total Time
    55 mins
     
    Course: Dessert
    Cuisine: American
    Keyword: cake, mudslide cake
    Servings: 12
    Author: Amanda
    Ingredients
    Cake
    • 2 cups granulated sugar
    • 2 large eggs room temperature
    • 1 cup hot water
    • 1/2 cup unsweetened cocoa
    • 1 tsp. instant coffee
    • 1 tsp. salt
    • 2 1/2 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
    Kahlua Whipped Cream
    • 2 cups heavy cream cold
    • 1/2 c confectioner's sugar
    • 2 tbsp. Bailey Irish Cream liqueur
    • 2 tbsp. Kahlua liqueur
    • 1/2 tsp. cornstarch
    Ganache
    • 6 oz (3/4 cup) dark chocolate chips
    • 1/2 cup heavy cream room temperature
    Garnish
    • 1 cup chopped chocolate sandwich cookies (Oreos)
    Instructions
    Cake
    1. Preheat oven to 350 degrees F. Prepare three 9-inch round cake pans with non-stick spray and/or parchment.
    2. In the bowl of stand mixer with whisk attachment, add the granulated sugar and eggs and beat on high for 2-3 minutes.
    3. Meanwhile, combine the hot water, cocoa powder, instant coffee, and salt. With mixer on lowest setting, add to sugar mixture.
    4. With mixer still on low slowly add in flour, baking soda, and baking powder. Let mix to incorporate.
    5. Add in oil, buttermillk, and vanilla extract. Scrape down sides and bottom of bowl as needed. Do not overmix.
    6. Evenly pour batter into prepared pans and bake for 22 to 25 minutes, or until an inserted toothpick is removed clean.
    7. 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
    1. Place a clean stand mixer bowl with whisk attachment in the fridge for 15 minutes.
    2. Remove bowl from fridge and place on mixer. Add cream and whip on high until soft peaks form.
    3. Reduce mixer speed to low and slowly add in the confectioners' sugar, Irish Cream, Kahlua, and cornstarch.
    4. Once everything is incorporated, turn mixer back to high and whip until stiff peaks form. Transfer to fridge until ready to assemble.
    Ganache
    1. 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.

    Recipe from Grandbaby Cakes shared with permission.

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    Comments

    Es una delicia, mil gracias!

    Can you make Mississippi mud cake without using liquor I have grandchildren I want me to make it but I can’t put the liquor into the whipped icing please help thank you

      Just wondering if there was some kind of replacements I could use for the coffee and the liquors? Those are items I cannot use. Do you have any suggestions?

        You could use the coffee syrups. That’s what i’m planning on doing. I have my young niece and nephew coming for a cisit

    I would love to have the recipes please

    Hi
    I just want to ask I don’t have Bailey Irish Cream liqueur Kahlua liqueur because I’m living in Arab country so what can I use instead of bailey and kahlua for the whipped cream
    Thanks.

    I can’t have sugar anymore is there an alternative to make this.

    You make great food. Always very appealing to the eye

    May this cake be frozen? Mississippi Mud Cake

      Can the Mississippi Mudslide cake be frozen after it is put together with all 3 layers, liqueur whipped cream, chocolate ganache and oreos?

    Can you make the whipped cream with the liquor in it?

    How much meringue powder do you add to the whipping cream?

    Love all these cakes…

    What can I use in the place of the liqueur?

    Would love to have a copy of your recipe books

    Lovely cake

    Awesome work

    Do you have a cookbook available with your desserts that can be purchased?

    Your cakes are so good and not hard to make.Thank you.They come out pretty to.

    My 13 year old was able to follow the instructions easily and the cake looks very good. However there is a strong smell of Baking Soda. Is there a reason why the recipe requires 2 tsp instead of 1 tsp of baking soda?

    Thank you for the recipes but can you provide them in grams, actually I have passion about cakes and I have been teaching myself how to bake them. I want to try out the red velvet cake. Thanks so much we appreciate you

    Hello! I tried making this cake and although the sponge turned out beautifully, I couldn’t get the whip cream to stay stiff after I added all the liquor. When I tried assembling the already cooled cake and refrigerated cream it just oozes out the sides and was very messy! Can you give a tip for preventing the watery consistency of the whip cream?

    I love ur cook

    It was very pretty and delicious and everyone was wowe

    Don't Pass on Dessert!