Mississippi Mud Cake

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!

This amazingly creative cake is layers of decadently rich chocolate, alcohol-infused whipped cream, and the best ganache ever. I added some Oreo’s because I loved the extra texture they added to each glorious bite.

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.

Ingredients

CAKE

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

KAHLUA WHIPPED CREAM

• 2 cups heavy cream cold
• 1/2 c confectioner's sugar
• 2 tbsp. Bailey Irish Cream liqueur
• 2 tbsp. Kahlua liqueur
• 1/2 tsp. cornstarch

GANACHE

• 6 oz (3/4 cup) dark chocolate chips
• 1/2 cup 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

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