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! Don’t miss my 50 Best Cake Recipes if you want lots of cake ideas!
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!
This amazingly creative cake is layers of decadently rich chocolate, alcohol-infused whipped cream, and the best ganache ever. I added some Oreos because I loved the extra texture they added to each glorious bite.
Kahlua Whipped Cream
This is a unique and wonderful whipped cream recipe that adults are sure to love! As this part of the cake does not get baked, you may want to keep it out of the reach of children.
To make this cake alcohol-free, just use Homemade Whipped Cream.
Using Instant Coffee in Cake
This recipe calls for a tablespoon of instant coffee. Coffee enhances chocolate in a beautiful way and will make your cake unforgettable! However, some folks prefer not to use coffee in baking. The instant coffee can be omitted if that is the case.
Buttermilk in Cake
Should you not have buttermilk on hand you can make your own. In this cake recipe, I recommend the sour cream version of homemade buttermilk.
How to Build a Layer Cake with Whipped Cream
- 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.
- Add a bit of meringue powder to your homemade whipped cream. This helps to create a more sturdy whipped cream. The ratio is 1 teaspoon of meringue powder per 2 cups of heavy cream.
- 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!
More Chocolate Cakes
Mississippi Mudslide Cake
Ingredients
Cake
- 2 cups (400g) granulated sugar
- 2 large eggs, room temperature
- 1 cup hot water
- ½ cup (59g) unsweetened cocoa
- 1 teaspoon instant coffee
- 1 teaspoon kosher salt
- 2½ cups (312.5 g) all-purpose flour, sifted
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup vegetable oil
- 1 cup (245 g) buttermilk, room temperature
- 1 tablespoon vanilla extract
Kahlua Whipped Cream
- 2 cups (476g) heavy cream, cold
- ½ cup (62.5g) confectioners' sugar
- 2 tablespoons Bailey Irish Cream liqueur
- 2 tablespoons Kahlua liqueur
- ½ teaspoon cornstarch
Ganache
- 6 ounces (¾ cup) dark chocolate chips
- ½ cup (119g) heavy cream, room temperature
Garnish
- 1 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.
Video
Notes
Did you make this recipe?
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Recipe from Grandbaby Cakes shared with permission.
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?
Elena Kontrec, Did you get a reply from Amanda giving you any suggestions for keeping the whipped cream from oozing? Thank you, Patty