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Mississippi Mudslide Cake


Mississippi Mudslide Cake


+ CAKE: ° 2 cups (400g) granulated sugar

° 2 eggs

° 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,

° 2 t baking powder ° 1 t baking powder

° 1 c vegetable oil

° 1 cup (245 g) buttermilk, room temperature


° 1 tablespoon vanilla extract


° 2 c ( 476 g) Cream ° ½ c (62.5 g) Powdered sugar

° 2 tablespoons Bailey Irish Cream Liqueur ° 2 tablespoons Kahlua Liqueur ° ½ teaspoon Cornstarch



° 6 oz (¾ cup) dark chocolate chips

° ½ c (119 g) cream


° 1 cup cookies chocolate sandwich (Oreos)




Preheat oven to 350 degrees F. Prepare three 9-inch round cake pans with nonstick spray and/or

parchment paper.

In the bowl of a mixer fitted with the whisk attachment, add the granulated sugar and eggs and beat

on high for 2-3 minutes.

Meanwhile, mix together hot water, cocoa powder, instant coffee and salt. With the mixer on the

lowest setting, add to the sugar mixture.With the mixer still running on low speed, slowly add the

flour, baking soda and baking powder. Stir to incorporate.

Add oil, buttermilk and vanilla extract. Scrape down the sides and bottom of the bowl as needed.

Don’t mix too much.Pour the batter evenly into the prepared pans and bake for 22 to 25 minutes or


until a toothpick comes out clean.

Let the cakes cool in the tins for 10 minutes and then turn them out onto a wire rack. Allow cakes to

cool to room temperature or refrigerate until ready to assemble.


Place a clean mixing bowl fitted with a whisk attachment in the refrigerator for 15 minutes.

Take the bowl out of the fridge and place it in the blender.Add the cream and beat over high heat

until soft peaks form.

Reduce mixer speed to low and slowly add powdered sugar, Irish cream, Kahlua and cornstarch.

Once everything is combined, turn the mixer back up to high and beat until stiff peaks form. Place in

the refrigerator until ready to assemble.


In a medium microwave-safe bowl, combine the chocolate chips and cream.Microwave the mixture on

high for 15 seconds at a time, stirring with a fork after each break. Once the chocolate has melted into

a smooth, glossy sauce (about 45 seconds total), place in the fridge to cool for 15 minutes.

Have fun!

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