The Chocolate Cake with Chocolate Ganache, Kahlua Whipped Cream and Oreo is the definition of indulgent baking! Welcome to a jazzed up Mississippi Mud Cake!
Mississippi Mud Cake
My friend Jocelyn has written a lovely book called Grandbaby Cakes and this cake is one of the masterpieces in it!
Sharing it with you today is pure joy for me as I consider Jocelyn to be like a sister. She is smart, sassy, hilarious, thoughtful, kind, and talented beyond words. If I were a bettin’ gal I would put money on FAME in Jocelyn’s future… big things I know!
This amazingly creative cake is layers of decadently rich chocolate, alcohol-infused whipped cream, and the best ganache ever. I added some Oreo’s because I loved the extra texture they added to each glorious bite.
As you can imagine, I just had to add a little twist (ha, see what I did there?) on her wonderfully classic recipe. I added this decorative rope-like design. It was inspired by Miette and her take on the beauty of Naked Cakes as well as inspired by these Elegant White Cupcakes I made last week.
This cake was a blessing to me in more ways that one! Not only was it so good, but I was able to share this delicious cake with my mother-in-law.
My husband has been out of town for a week now (he is bow-hunting and the location they go to has no cell reception so I do not hear from him for a couple of weeks!) and our babysitter went off to college in August. On top of that, I impaled my hand and wasn’t able to use it for some time! I have been feeling overwhelmed and exhausted and stressed and did I mention overwhelmed?
Well, on Friday she called and asked if it was ok if she came over and spend the night. Um, yes, yes it would be. Not only was I able to make this glorious cake and photograph it, (without interruption of sweet little ones underfoot) but we were able to have it for dessert! It was a lovely time talking and relaxing and just enjoying each other’s company. I am so thankful for my MIL and for Jocelyn’s amazing recipe!
Quick tips on how to build a layer cake when using Whipped Cream:
- Use a dowel. Or better yet, use a plastic straw. I talk about that in detail here, but basically, you just insert a straw into the cake to rest the layers on.
- Add a bit of meringue powder to your homemade whipped cream. This helps to create a more sturdy whipped cream.
- Chill between layers. Try freezing for 15 minutes before adding the next layer of cake on top. If using this method make sure you serve the cake very cold!
- 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
- 6 oz (3/4 cup) dark chocolate chips
- 1/2 cup heavy cream room temperature
- 1 cup chopped chocolate sandwich cookies (Oreos)
- 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.
- 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.