Mississippi Mudslide Cake<\/p>\n
CAKE:<\/p>\n
* 2 cups (400g) granulated sugar<\/p>\n
* 2 large eggs, room temperature<\/p>\n
* 1 cup hot water<\/p>\n
* \u00bd cup (59g) unsweetened cocoa<\/p>\n
* 1 teaspoon instant coffee<\/p>\n
* 1 teaspoon kosher salt<\/p>\n
* 2\u00bd cups (312.5g) all-purpose flour, sifted<\/p>\n
* 2 teaspoons baking soda<\/p>\n
* 1 teaspoon baking powder<\/p>\n
* 1 cup vegetable oil<\/p>\n
* 1 cup (245g) buttermilk, room temperature<\/p>\n
* 1 tablespoon vanilla extract<\/p>\n
KAHLUA WHIPPED CREAM:<\/p>\n
* 2 cups (476g) heavy cream, cold<\/p>\n
* \u00bd cup (62.5g) confectioners\u2019 sugar<\/p>\n
* 2 tablespoons Bailey Irish Cream liqueur<\/p>\n
* 2 tablespoons Kahlua liqueur<\/p>\n
* \u00bd teaspoon cornstarch<\/p>\n
GANACHE:<\/p>\n
* 6 ounces (\u00be cup) dark chocolate chips<\/p>\n
* \u00bd cup (119g) heavy cream, room temperature<\/p>\n
GARNISH:<\/p>\n
* 1 cup chopped chocolate sandwich cookies, (Oreos)<\/p>\n
CAKE:<\/p>\n
Preheat oven to 350 degrees F. Prepare three 9-inch round cake pans with non-stick spray and\/or parchment.<\/p>\n
In the bowl of stand mixer with whisk attachment, add the granulated sugar and eggs and beat on high for 2-3 minutes.<\/p>\n
Meanwhile, combine the hot water, cocoa powder, instant coffee, and salt. With mixer on lowest setting, add to sugar mixture.<\/p>\n
With mixer still on low slowly add in flour, baking soda, and baking powder. Let mix to incorporate.<\/p>\n
Add in oil, buttermillk, and vanilla extract. Scrape down sides and bottom of bowl as needed. Do not overmix.<\/p>\n
Evenly pour batter into prepared pans and bake for 22 to 25 minutes, or until an inserted toothpick is removed clean.<\/p>\n
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.<\/p>\n
KAHLUA WHIPPED CREAM:<\/p>\n
Place a clean stand mixer bowl with whisk attachment in the fridge for 15 minutes.<\/p>\n
Remove bowl from fridge and place on mixer. Add cream and whip on high until soft peaks form.<\/p>\n
Reduce mixer speed to low and slowly add in the confectioners\u2019 sugar, Irish Cream, Kahlua, and cornstarch.<\/p>\n
Once everything is incorporated, turn mixer back to high and whip until stiff peaks form. Transfer to fridge until ready to assemble.<\/p>\n
GANACHE:<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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