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  • Mississippi Mudslide 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!

    Mississippi Mud Cake with Kahlua Whipped Cream!

    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!

    In honor of the release of her book Jocelyn said I could share a recipe with you. Woo Hoo! But not only that, she said that she wanted to give one lucky iambaker reader the chance to win a new Kitchen Aid Stand Mixer. WOO HOO! Today is a good day! (To enter see the contest entry below)

    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 Mudslide Cake

        Ingredients

        Cake

        • 2 c granulated sugar
        • 2 large eggs, room temperature
        • 1 c hot water
        • 1/2 c unsweetened cocoa
        • 1 tsp. instant coffee
        • 1 tsp. salt
        • 2 1/2 c sifted all-purpose flour
        • 2 tsp. baking soda
        • 1 tsp. baking powder
        • 1 c vegetable oil
        • 1 c buttermilk, room temperature
        • 1 tbsp. vanilla extract

        Kahlua Whipped Cream

        • 2 c heavy cream, cold
        • 1/2 c confectioners sugar
        • 2 tbsp. Bailey Irish Cream liqueur
        • 2 tbsp. Kahlua liqueur
        • 1/2 tsp. cornstarch

        Ganache

        • 6 oz dark chocolate chips (3/4 cup)
        • 1/2 c heavy cream, room temperature

        Garnish

        • 1 c 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 chocolate has melted into a shiny, smooth sauce (about 45 seconds total) transfer to fridge to cool for 15 minutes.

        To Assemble

        1. Place cool layer of cake on serving platter.
        2. 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 cake.)
        3. Drizzle 1/3 of the cooled ganache over the whipped cream.
        4. Sprinkle 1/3 of the chopped cookies.
        5. Add next layer of cake and repeat.
        6. Store in fridge until ready to serve.

        Recipe from Grandbaby Cakes shared with permission.

        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!

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        Comments

        Can i leave out the alcohol for the whipped cream ?

        This was a great birthday cake for my mother. She loved it. I did, however, accidently put 2 cups of confectioners sugar in the cake batter instead of granulated sugar, but I think that’s where the moistness came from. It turned out delicious. The next time I make this cake, I’ll be sure to make the same mistake:)

        Please delete my address!

        Could this be made with only 2 layers?

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