Mississippi Mudslide Cake

Ingredients:

Cake:

• 2 cups (400g) granulated sugar
• 2 large eggs, room temperature
• 1 cup hot water
• ½ cup (59g) unsweetened cocoa
• 1 teaspoon instant coffee
• 1 teaspoon kosher salt
• 2½ cups (312.5g) all-purpose flour, sifted
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 cup vegetable oil
• 1 cup (245g) buttermilk, room temperature
• 1 tablespoon vanilla extract

Kahlua Whipped Cream:

• 2 cups (476g) heavy cream, cold
• ½ cup (62.5g) confectioners’ sugar
• 2 tablespoons Bailey Irish Cream liqueur
• 2 tablespoons Kahlua liqueur
• ½ teaspoon cornstarch

Ganache:

• 6 ounces (¾ cup) dark chocolate chips
• ½ cup (119g) heavy cream, room temperature

Garnish:

• 1 cup chopped chocolate sandwich cookies (Oreos)

Methods:

Cake:

1. Preheat the oven to 350 degrees F. Prepare three 9-inch round cake pans with non-stick spray and/or parchment.
2. In the bowl of a stand mixer with the whisk attachment, beat granulated sugar and eggs on high for 2-3 minutes.
3. Meanwhile, combine hot water, cocoa powder, instant coffee, and salt. With the mixer on the lowest setting, add to the sugar mixture.
4. With the mixer still on low, slowly add in flour, baking soda, and baking powder. Let mix to incorporate.
5. Add oil, buttermilk, and vanilla extract. Scrape down sides and bottom of the bowl as needed. Do not overmix.
6. Evenly pour batter into prepared pans and bake for 22 to 25 minutes or until an inserted toothpick is removed clean.
7. Let cakes cool in pans for 10 minutes, then invert onto a wire rack. Let cakes cool to room temperature or place in the fridge until ready to assemble.

Kahlua Whipped Cream:

1. Place a clean stand mixer bowl with a whisk attachment in the fridge for 15 minutes.
2. Remove the bowl from the fridge and place it on the mixer. Add cream and whip on high until soft peaks form.
3. Reduce mixer speed to low and slowly add in the confectioners’ sugar, Irish Cream, Kahlua, and cornstarch.
4. Once everything is incorporated, turn the mixer back to high and whip until stiff peaks form. Transfer to the fridge until ready to assemble.

Ganache:

1. 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.
2. Once the chocolate has melted into a shiny, smooth sauce (about 45 seconds total), transfer it to the fridge to cool for 15 minutes.