EASY MISSISSIPPI MUDSLIDE CAKE RECIPE

The Chocolate Cake with Chocolate Ganache, Kahlua Whipped Cream, and Oreos epitomizes decadent baking! Welcome to a funkified Easy Mississippi Mudslide Cake recipe!

INGREDIENTS OF EASY MISSISSIPPI MUDSLIDE CAKE RECIPE

For the cake :
2 cups granulated sugar (400g)
1 cup hot water
2 large eggs, room temperature
½ cup unsweetened cocoa (59g)
1 tsp instant coffee
1 tsp kosher salt
2½ cups all-purpose flour, sifted (312.5g)
2 tsps baking soda
1 tsp baking powder
1 cup vegetable oil
1 cup (245g) buttermilk, room temperature
1 tablespoon vanilla extract
Kahlua Whipped Cream
2 cups (476g) heavy cream, cold
½ cup (62.5g) confectioners' sugar
2 tbsp Bailey Irish Cream liqueur
2 tbsp 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)

HOW TO MAKE EASY MISSISSIPPI MUDSLIDE CAKE RECIPE :

1. Preheat the oven to 350°F. Spray and/or line three 9-inch round cake pans with nonstick spray.
2. Add the granulated sugar and eggs to the bowl of a stand mixer fitted with the whisk attachment and beat on high for 2-3 minutes.
3. In the meantime, whisk together the hot water, cocoa powder, instant coffee, and salt. Add to sugar mixture while mixing on the lowest setting.
4. While the mixer is still on low, gradually add in the flour, baking soda, and baking powder. Allow to incorporate.
5. Add in the oil, buttermilk, and vanilla extract. Scrape down the sides and bottom of the bowl as needed. Do not overmix.
6. Pour batter evenly into prepared pans and bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow cakes to cool in their pans for 10 minutes before inverting onto a wire rack. Allow cakes to cool to room temperature or place in the refrigerator until ready to assemble.

Kahlua Whipped Cream :

1. Refrigerate a clean stand mixer bowl with the whisk attachment for 15 minutes.
2. Remove the bowl from the refrigerator and place it on the mixer. Whip the cream on high until soft peaks form.
3. Reduce the mixer speed to low and gradually incorporate the confectioners : sugar, Irish Cream, Kahlua, and cornstarch.
4. Once everything is combined, return the mixer to high and whip until stiff peaks form. Refrigerate until ready to assemble.

Ganache :

Combine chocolate chips and heavy cream in a medium microwave-safe bowl. Microwave on high for 15 seconds at a time, whisking after each interval with a fork. Transfer the chocolate to the fridge to cool for 15 minutes after it has melted into a shiny, smooth sauce (about 45 seconds total).