Mississippi Mudslide Cake

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 2 tsp Baking soda
  • 1/2 cup Cocoa, unsweetened
  • 1/2 cup Confectioners' sugar
  • 1/2 tsp Cornstarch
  • 6 oz Dark chocolate chips
  • 2 cups Granulated sugar
  • 1 tsp Salt
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 1 cup Vegetable oil

• Snacks

  • 1 cup Chocolate sandwich cookies

• Drinks

  • 1 tsp Instant coffee

• Dairy

  • 1 cup Buttermilk
  • 2 1/2 cups Heavy cream

• Beer, Wine & Liquor

  • 2 tbsp Bailey irish cream liqueur
  • 2 tbsp Kahlua liqueur

• Liquids

  • 1 cup Water, HOT

Found on iambaker.net

Description

Ingredients

• 2 cups granulated sugar
• 2 large eggs, room temperature
• 1 cup hot water
• 1/2 cup unsweetened cocoa
• 1 teaspoon instant coffee
• 1 teaspoon salt
• 2 1/2 cups sifted all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 cup vegetable oil
• 1 cup buttermilk, room temperature
• 1 tablespoon vanilla extract
• 2 cups heavy cream, cold
• 1/2 cup confectioners sugar
• 2 tablespoons Bailey Irish Cream liqueur
• 2 tablespoons Kahlua liqueur
• 1/2 teaspoon cornstarch
• 6 ounces dark chocolate chips (3/4 cup)
• 1/2 cup heavy cream, room temperature
• 1 cup chopped chocolate sandwich cookies (Oreos)

Directions

• Preheat oven to 350 degrees F. Prepare three 9-inch round cake pans with non-stick spray and/or parchment.
• In the bowl of stand mixer with whisk attachment, add the granulated sugar and eggs and beat on high for 2-3 minutes.
• Meanwhile, combine the hot water, cocoa powder, instant coffee, and salt. With mixer on lowest setting, add to sugar mixture.
• With mixer still on low slowly add in flour, baking soda, and baking powder. Let mix to incorporate.
• Add in oil, buttermillk, and vanilla extract. Scrape down sides and bottom of bowl as needed. Do not overmix.
• Evenly pour batter into prepared pans and bake for 22 to 25 minutes, or until an inserted toothpick is removed clean.
• 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.
• Place a clean stand mixer bowl with whisk attachment in the fridge for 15 minutes.
• Remove bowl from fridge and place on mixer. Add cream and whip on high until soft peaks form.
• Reduce mixer speed to low and slowly add in the confectioners\' sugar, Irish Cream, Kahlua, and cornstarch.
• Once everything is incorporated, turn mixer back to high and whip until stiff peaks form. Transfer to fridge until ready to assemble.
• 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 chocolate has melted into a shiny, smooth sauce (about 45 seconds total) transfer to fridge to cool for 15 minutes.
• Place cool layer of cake on serving platter.
• Spread the top with 1/3 of the whipped cream. (If you want to pipe out the rope pattern, place whipped cream in a large pastry bag fitted with a 2C tip. Pipe circles on that are slightly overlapping around cake.)
• Drizzle 1/3 of the cooled ganache over the whipped cream.
• Sprinkle 1/3 of the chopped cookies.
• Add next layer of cake and repeat.
• Store in fridge until ready to serve.