Mississippi Mudslide Cake

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 Fahrenheit. Prepare three 9-inch round cake pans with nonstick spray and/or parchment paper.

Place granulated sugar and eggs in the bowl of a stand mixer fitted with the whisk attachment and beat on high speed for 2-3 minutes.

Meanwhile, combine hot water, cocoa powder, instant coffee and salt. Add the sugar mixture with the mixer on the lowest setting.

With the mixer still low, slowly add the flour, baking soda, and baking soda. Hybrid merger.

Add oil, buttermilk and vanilla extract. Scrape down sides and bottom of bowl as needed. Do not overmix.

Pour the batter evenly into the prepared pan and bake for 22 to 25 minutes, or until a toothpick inserted comes out clean.

Let the cake cool in the molds for 10 minutes, then transfer to a wire rack. Let the cake cool to room temperature or refrigerate until ready to assemble.

KAHLUA Whipped Cream

Place the clean bowl of a stand mixer fitted with the whisk attachment in the refrigerator for 15 minutes

Remove bowl from refrigerator and place on blender. Add the cream and beat on high until soft peaks form.

Reduce mixer speed to low and slowly add powdered sugar, Irish cream, cordial, and cornstarch.

Once added, turn the mixer back on high and blend until stiff peaks form. Place in refrigerator until assembled.

Ganache

In a medium microwave safe bowl, combine chocolate chips and heavy cream.

Microwave on high for 15 seconds at a time, stirring with a fork after each interval. Once the chocolate has melted into a smooth and smooth sauce (about 45 seconds total), place in the refrigerator to chill for 15 minutes.

recipe notes

To Assemble:

Place cool cake layers on a plate. Spread with 1/3 whipped cream. (If you want to pipe the rope pattern, put the whipped cream in a large piping bag fitted with a 2C tip.

Pipe circle on top, overlapping slightly around cake. )

Drizzle 1/3 of the cooled ganache over the whipped cream. Sprinkle 1/3 of the chopped crackers on top. Add the next layer of cake and repeat the process. Store in the refrigerator until ready to eat.