Mississippi Mudslide Cake

Mississippi Mudslide Cake Copie Mississippi Mudslide Cake

Mississippi Mudslide Cake

This cake is delicious. Plan to make it for thanksgiving and for a Christmas. Party. My family has always made one called Mississippi mud pie. It is a little different but also delicious.

This very rich cake with coffee, rum, and chocolate is sure to become one of your favorite recipes once you taste it. 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

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.

Recipe Notes

To Assemble:

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.

Doritos Taco Salad Copie Doritos Taco Salad

Doritos Taco Salad

Strawberry layer cake Copie Strawberry layer cake

Strawberry layer cake