Mississippi Mudslide Cake

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If you’re looking to indulge in a truly decadent dessert, the Mississippi Mudslide Cake is the perfect choice. This rich, moist cake combines chocolate, coffee, and a hint of rum to create a dessert that’s simply irresistible. Whether you’re planning a Thanksgiving feast or a festive Christmas party, this cake will surely impress your guests and leave them craving more.

Why You’ll Love This Recipe

This Mississippi Mudslide Cake is not only delicious but also incredibly satisfying. The combination of chocolate, coffee, and liqueur makes for a unique and flavorful experience. It’s a delightful twist on the classic Mississippi Mud Pie and is sure to become a favorite in your dessert repertoire.

Kitchen Equipment You’ll Need

• 9-inch round cake pans (3)
• Stand mixer with whisk attachment
• Mixing bowls
• Microwave-safe bowl
• Wire rack
• Pastry bag with 2C tip (optional for decoration)

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 cup confectioner’s sugar
• 2 tbsp. Bailey’s 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)

Step-by-step Instructions

Cake:

1. Preheat your oven to 350°F (175°C). Prepare three 9-inch round cake pans with non-stick spray and/or parchment paper.
2. In a stand mixer, combine the granulated sugar and eggs and beat on high for 2-3 minutes.
3. In a separate bowl, mix hot water, cocoa powder, instant coffee, and salt. With the mixer on low, gradually add this to the sugar mixture.
4. Add the flour, baking soda, and baking powder to the mixture, continuing to mix on low speed.
5. Add in the vegetable oil, buttermilk, and vanilla extract. Mix until just combined, being careful not to overmix.
6. Divide the batter evenly among the prepared cake pans. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.

Kahlua Whipped Cream:

1. Chill a clean stand mixer bowl and whisk attachment in the fridge for 15 minutes.
2. Once chilled, attach the bowl to the mixer and pour in the heavy cream. Whip on high speed until soft peaks form.
3. Reduce the speed to low and slowly incorporate the confectioner’s sugar, Bailey’s Irish Cream, Kahlua, and cornstarch.
4. Increase the speed to high and whip until stiff peaks form. Store in the fridge until ready to assemble.

Ganache:

1. In a microwave-safe bowl, combine the chocolate chips and heavy cream.
2. Microwave on high for 15 seconds at a time, stirring after each interval. Continue until the chocolate is fully melted and smooth.
3. Allow the ganache to cool in the fridge for about 15 minutes before using.

Tips for Success

• Ensure all ingredients are at room temperature before starting to achieve the best texture for your cake.
• Be careful not to overmix the batter to keep the cake light and fluffy.
• Chill your mixing equipment for the whipped cream to ensure it whips up properly.

Additional Tips and Variations

For a non-alcoholic version, you can replace the liqueurs in the whipped cream with coffee extract. Feel free to get creative with the garnish—try adding nuts or chocolate shavings for an extra touch.

Nutritional Highlights (Per Serving)

This cake is indulgent and rich, perfect for special occasions. Keep in mind that portions should be enjoyed in moderation.

Frequently Asked Questions (FAQ)

Can I make this cake in advance? Yes, you can prepare the cake layers a day ahead and store them in the fridge. Assemble the cake with whipped cream and ganache on the day you plan to serve it.

How should I store leftovers? Store any leftover cake in an airtight container in the refrigerator for up to three days.

Conclusion

The Mississippi Mudslide Cake is a show-stopper that combines rich flavors and a beautiful presentation. I invite you to try this recipe and delight your friends and family with its deliciousness. Don’t forget to share your baking adventure and let us know how it turned out!

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