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.
I love ur cook
It was very pretty and delicious and everyone was wowe
Thanks for all your wonderful recipes. I have made this and it is wonderful! I also have been searching for a frosting that goes on a banana cake that I had a few years ago. It was a white frosting that had bananas in it and the icing had a crunch, m&m type outer shell. If you know this frosting please let me know and send it to me. Thank You
cindyrabalais@hotmail.com
Would like to get that zucchini yellow squash gratin
https://iambaker.net/easy-scalloped-zucchini/
Ok I’m asking and I’ve seen where others have asked you
What can u use instead of the Alcohol
I really wish a substitute would be included in recipes
How much meringue powder do you add? Is it along with the cornstarch?
I am trying to print out the recipe so I can make this cake and it opens in a screen that does not allow me to either copy or print. HELP????
Can’t wait to bake this. Tomorrow husband is getting a treat!
Must of added too much alcohol. Frosting deflated 😭. Cake part is Wonderful! So moist 👍🏻
Susan,
The frosting is whipped cream. The cake needs to be kept refrigerated. Also, I did a search on how to keep it from going flat and found a trick with unflavored gelatin. It really made a difference!
How much gelatin did u put in cream. TIA
How do you keep the cake from deflating
Aside from veg oil, can I use butter & also when its d right time to add butter. Tnx