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.
Mississippi Mudslide Cake
PREP TIME30 MINS
COOK TIME25 MINS
TOTAL TIME55 MINS
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!
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.
Notes
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.
[…] Mississippi Mudslide Cake […]