Decadent Mississippi Mud Cake Recipe

This luxurious Mississippi Mud Cake takes indulgence to a whole new level with layers of rich chocolate cake, Kahlua whipped cream, Oreo cookie crumbles, and velvety chocolate ganache. Perfect for adult gatherings, this cake has a boozy twist with Kahlua and Bailey’s Irish Cream-infused whipped cream. For a non-alcoholic version, simply swap out the liqueurs for a classic whipped cream recipe.

Ingredients & Substitutions

Kahlua Whipped Cream: If you’d prefer a non-alcoholic version, replace the Kahlua and Bailey’s with regular whipped cream.

Instant Coffee in Cake: Adding instant coffee enhances the depth of the chocolate flavor, but feel free to omit it if desired.

Buttermilk: If you don’t have buttermilk on hand, you can make a homemade version by combining sour cream with a bit of milk.

How to Build a Layer Cake with Whipped Cream

1. Use a Dowel or Straw: Insert a straw into the cake to stabilize the layers.
2. Add Meringue Powder to Whipped Cream: This will create a firmer texture for stacking.
3. Chill Between Layers: Place the cake in the freezer for about 15 minutes between layers for easier assembly.

Ingredients

Chocolate Cake

• 2 cups (400 g) granulated sugar
• 2 large eggs, room temperature
• 1 cup hot water
• ½ cup (60 g) unsweetened cocoa powder
• 1 teaspoon instant coffee
• 1 teaspoon kosher salt
• 2½ cups (310 g) all-purpose flour, sifted
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 cup vegetable oil
• 1 cup (250 g) buttermilk, room temperature
• 1 tablespoon vanilla extract

Kahlua Whipped Cream

• 2 cups (480 g) heavy cream, cold
• ½ cup (60 g) confectioners’ sugar
• 2 tablespoons Bailey’s Irish Cream liqueur
• 2 tablespoons Kahlua liqueur
• ½ teaspoon cornstarch

Ganache

• 6 ounces (¾ cup) dark chocolate chips
• ½ cup (120 g) heavy cream, room temperature

Garnish

• 1 cup chopped Oreo cookies or other chocolate sandwich cookies

Instructions

Chocolate Cake

1. Preheat the oven to 350°F (175°C). Prepare three 9-inch (23 cm) round cake pans by spraying with nonstick spray or lining with parchment paper.
2. In the bowl of a stand mixer with the whisk attachment, beat the granulated sugar and eggs on high for 2-3 minutes until fluffy.
3. In a separate bowl, combine the hot water, cocoa powder, instant coffee, and salt.
4. With the mixer on low speed, slowly add the cocoa mixture to the sugar mixture.
5. Gradually add the sifted flour, baking soda, and baking powder. Mix until incorporated.
6. Add vegetable oil, buttermilk, and vanilla extract. Mix until combined, being careful not to overmix.
7. Evenly divide the batter among the prepared pans and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cakes in the pans for 10 minutes before transferring to a wire rack. Allow the cakes to cool completely.

Kahlua Whipped Cream

1. Place the stand mixer bowl with the whisk attachment in the fridge for 15 minutes to chill.
2. Once chilled, add the heavy cream and whip on high until soft peaks form.
3. Reduce the speed to low and gradually add confectioners’ sugar, Bailey’s Irish Cream, Kahlua, and cornstarch.
4. Whip on high speed until stiff peaks form. Refrigerate the whipped cream until ready to use.

Ganache

1. In a microwave-safe bowl, combine the dark chocolate chips and heavy cream. Microwave in 15-second intervals, stirring between each, until fully melted and smooth (about 45 seconds).
2. Let the ganache cool in the fridge for 15 minutes before using.

Assembly Instructions

1. First Layer: Place one cake layer on a serving platter. Spread 1/3 of the Kahlua whipped cream over the top.
2. Optional: Pipe the whipped cream using a large pastry bag fitted with a 2C tip for a decorative effect.
3. Add Ganache: Drizzle 1/3 of the cooled ganache over the whipped cream, followed by 1/3 of the chopped Oreo cookies.
4. Repeat Layers: Add the next cake layer and repeat the whipped cream, ganache, and Oreo cookie steps.
5. Top Layer: Finish with the final layer of cake and spread the remaining whipped cream, ganache, and Oreos on top.
6. Chill: Store the cake in the refrigerator until ready to serve.

This jazzed-up Mississippi Mud Cake is sure to satisfy any chocolate lover’s craving! The rich chocolate cake combined with boozy whipped cream, ganache, and Oreo cookies is a decadent dessert experience perfect for special occasions or whenever you want a treat. Enjoy!