https://iambaker.net/mississippi-mudslide-cake/
Mississippi Mudslide Cake
PREP TIME
30 MINS
COOK TIME
25 MINS
TOTAL TIME
55 MINS
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.
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