Decadent Mississippi Mud Cake Recipe: Ultimate Chocolate Indulgence

Indulge in the rich, fudgy goodness of this Mississippi Mud Cake, a chocolate lover’s dream come true. This easy-to-make cake is layered with Kahlua whipped cream and a glossy ganache topping, finished with crunchy Oreo crumbles. Perfect for any celebration or as a decadent dessert, this recipe is sure to impress!

Ingredients

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

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

Ganache:

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

Garnish:

• 1 cup chopped chocolate biscuits (Oreos)

Preparation

Preheat oven to 350°F (175°C). Prepare three 9-inch round cake pans with nonstick spray and parchment paper.

In a stand mixer fitted with the whisk attachment, beat granulated sugar and eggs on high speed for 2-3 minutes until light and fluffy.

In a separate bowl, whisk warm water, cocoa powder, instant coffee, and salt. With the mixer on low, gradually add this mixture to the sugar and eggs.

Still on low speed, slowly add flour, baking soda, and baking powder. Mix until just combined.

Add vegetable oil, buttermilk, and vanilla extract. Scrape the bowl as needed. Avoid overmixing.

Evenly distribute the batter into the prepared pans and bake for 22-25 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Kahlua Whipped Cream:

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

Ganache:

In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 15-second intervals, stirring after each, until smooth (about 45 seconds total). Refrigerate for 15 minutes to thicken slightly.

Assembly:

Layer the cake with Kahlua whipped cream and ganache, topping with crushed Oreos for a crunchy finish. Enjoy this ultimate chocolate cake!