Mississippi Mud Cake

Mississippi Mud Cake is a decadent dessert that combines layers of rich chocolate cake with Kahlua-infused whipped cream and a luscious chocolate ganache. Topped with chopped chocolate sandwich cookies, this indulgent cake is a true delight for chocolate lovers. Whether you’re celebrating a special occasion or simply craving a sweet treat, this Mississippi Mud Cake is sure to impress.

Why Make Mississippi Mud Cake

Mississippi Mud Cake is the ultimate indulgence for chocolate enthusiasts. With its moist and tender cake layers, creamy whipped cream, and velvety ganache, every bite is a heavenly experience. This cake is perfect for special occasions, parties, or any time you want to treat yourself to a luxurious dessert that’s guaranteed to satisfy your chocolate cravings.

How to Make Mississippi Mud Cake

Cake:

1. Preheat the oven and prepare three 9-inch round cake pans.
2. Beat sugar and eggs until light and fluffy.
3. Combine hot water, cocoa powder, instant coffee, and salt, then add to sugar mixture.
4. Gradually add sifted flour, baking soda, and baking powder.
5. Mix in vegetable oil, buttermilk, and vanilla extract.
6. Divide batter evenly among prepared pans and bake until done.
7. Allow cakes to cool completely before assembling.

Kahlua Whipped Cream:

1. Chill a stand mixer bowl and whisk attachment.
2. Whip cold heavy cream until soft peaks form.
3. Add confectioners’ sugar, Bailey Irish Cream, Kahlua, and cornstarch.
4. Continue whipping until stiff peaks form.

Ganache:

1. Microwave dark chocolate chips and heavy cream until melted and smooth.
2. Cool ganache in the fridge until slightly thickened.

Assembling:

1. Place one cake layer on a serving plate and spread Kahlua whipped cream on top.
2. Repeat with remaining cake layers and whipped cream, stacking them.
3. Pour cooled ganache over the top cake layer, allowing it to drip down the sides.
4. Sprinkle chopped chocolate sandwich cookies over the ganache.
5. Chill cake in the fridge until ready to serve.

Serving Suggestions

Serve slices of Mississippi Mud Cake chilled for the best flavor and texture. Pair with a cup of hot coffee or a glass of cold milk for a delightful dessert experience. This cake is perfect for birthdays, holidays, or any special occasion when you want to impress your guests with a decadent chocolate treat.

Storage Info

Store any leftover Mississippi Mud Cake in the refrigerator, covered with plastic wrap or an airtight container, for up to 3 days. For longer storage, wrap individual slices tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

Some Techniques or Tips

• Be sure to allow the cakes to cool completely before assembling to prevent the whipped cream from melting.
• For a stronger coffee flavor, increase the amount of instant coffee in the cake batter.
• Customize the cake by using different liqueurs or toppings according to your preference.

FAQs about Mississippi Mud Cake

Q: Can I make this cake ahead of time?

A: Yes, you can bake the cake layers in advance and store them in the fridge or freezer until ready to assemble. You can also prepare the whipped cream and ganache ahead of time and assemble the cake just before serving.

Q: Can I omit the alcohol from the whipped cream?

A: Yes, you can omit the Bailey Irish Cream and Kahlua from the whipped cream if you prefer a non-alcoholic version. Simply increase the amount of confectioners’ sugar to taste.

Q: Can I use a different type of cookie for the garnish?

A: Yes, you can use any type of chocolate cookie or candy for the garnish, such as chocolate shavings, chocolate curls, or crushed chocolate bars.

Recipe Card

Mississippi Mud Cake

This Mississippi Mud Cake is a decadent chocolate delight, featuring moist cake layers infused with cocoa and coffee, topped with luxurious Kahlua whipped cream, rich dark chocolate ganache, and crunchy chocolate sandwich cookie crumbles. It's a dessert dream come true!

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Course Dessert

Cuisine American

Equipment

• 3 9-inch Round Cake Pans
• Stand Mixer with Whisk Attachment
• Medium Microwave-Safe Bowl

Ingredients

  

• 2 cups (400g) granulated sugar
• 2 large eggs, at room temperature
• 1 cup hot water
• ½ cup (59g) unsweetened cocoa
• 1 teaspoon instant coffee
• 1 teaspoon kosher salt
• 2½ cups (312.5 g) all-purpose flour, sifted
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 cup vegetable oil
• 1 cup (245 g) buttermilk, at room temperature
• 1 tablespoon vanilla extract
• 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
• 6 ounces (¾ cup) dark chocolate chips
• ½ cup (119g) heavy cream, at room temperature
• 1 cup chopped chocolate sandwich cookies (Oreos)

Instructions

 

• Preheat the oven to 350 degrees F. Prepare three 9-inch round cake pans with non-stick spray and/or parchment paper.
• In the bowl of a stand mixer with the whisk attachment, beat the granulated sugar and eggs on high for 2-3 minutes until light and fluffy.
• In a separate bowl, combine the hot water, cocoa powder, instant coffee, and salt. With the mixer on the lowest setting, slowly add this mixture to the sugar mixture.
• Gradually add in the sifted flour, baking soda, and baking powder to the mixer on low speed until just incorporated.
• Add the vegetable oil, buttermilk, and vanilla extract to the mixture. Scrape down the sides and bottom of the bowl as needed. Be careful not to overmix.
• Evenly pour the batter into the prepared cake pans and bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. You can also chill them in the fridge until ready to assemble.
• Chill a clean stand mixer bowl with the whisk attachment in the fridge for 15 minutes.
• Remove the bowl from the fridge and place it on the mixer. Add the cold heavy cream and whip on high until soft peaks form.
• Reduce the mixer speed to low and slowly add in the confectioners’ sugar, Bailey Irish Cream, Kahlua, and cornstarch.
• Once everything is fully incorporated, turn the mixer back to high and whip until stiff peaks form. Transfer the whipped cream to the fridge until ready to assemble.
• In a medium microwave-safe bowl, combine the dark chocolate chips and heavy cream. Microwave on high in 15-second intervals, stirring with a fork after each interval, until the chocolate is melted and the mixture is smooth (about 45 seconds total).
• Transfer the ganache to the fridge to cool for 15 minutes.
• Place one cake layer on a serving plate. Spread a layer of Kahlua whipped cream on top.
• Repeat with the remaining cake layers and whipped cream, stacking them on top of each other.
• Pour the cooled ganache over the top cake layer, allowing it to drip down the sides.
• Sprinkle chopped chocolate sandwich cookies over the ganache.
• Chill the cake in the fridge until ready to serve.

Keyword Cake, Chocolate, Dessert, Mississippi Mud Cake