Decadent Mississippi Mud Cake Recipe: Ultimate Chocolate Indulgence

Indulge in the rich, fudgy goodness of this Mississippi Mud Cake, a chocolate lover’s dream! This easy-to-follow recipe combines moist chocolate cake layers with a luscious Kahlua whipped cream and a glossy ganache topping. Perfect for celebrations or a cozy night in, this cake is sure to impress!

Ingredients

For the Cake:

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

For the Kahlua Whipped Cream:

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

For the Ganache:

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

For the Garnish:

• 1 cup chopped chocolate biscuits (Oreos)

Preparation

Cake:

1. Preheat oven to 350°F (175°C). Prepare three 9-inch round cake pans with nonstick spray and parchment paper.
2. In a stand mixer with the whisk attachment, beat sugar and eggs on medium speed for 2-3 minutes until light and fluffy.
3. In a separate bowl, whisk warm water, cocoa powder, instant coffee, and salt. Add to the sugar mixture on low speed.
4. Gradually add flour, baking soda, and baking powder. Mix until just combined.
5. Add oil, buttermilk, and vanilla extract. Scrape the bowl as needed. Avoid overmixing.
6. Pour batter into prepared pans and bake for 22-25 minutes, or until a toothpick comes out clean.
7. Let cakes cool in pans for 10 minutes, then transfer to a wire rack. Cool completely before assembling.

Kahlua Whipped Cream:

1. Chill the mixer bowl and whisk attachment in the fridge for 15 minutes.
2. Add heavy cream and beat until soft peaks form.
3. Reduce speed and gradually add confectioners’ sugar, Irish cream, Kahlua, and cornstarch.
4. Increase speed and whip until stiff peaks form. Refrigerate until ready to use.

Ganache:

1. Microwave chocolate chips and heavy cream in 15-second intervals, stirring after each, until smooth (about 45 seconds total).
2. Refrigerate for 15 minutes to thicken slightly.

Assembly:

1. Place one cake layer on a serving plate. Spread a generous amount of whipped cream on top.
2. Add the second cake layer and repeat. Top with the third cake layer.
3. Pour ganache over the cake, allowing it to drip down the sides. Sprinkle with chopped Oreos.

Enjoy this decadent Mississippi Mud Cake, perfect for any chocolate enthusiast!