MISSISSIPPI MUDSLIDE CAKE

CAKE

2 cups granulated sugar

2 large eggs room temperature

1 cup hot water

1/2 cup unsweetened cocoa

1 tsp. instant coffee

1 tsp. salt

2 1/2 cups all-purpose flour sifted

2 tsp. baking soda

1 tsp. baking powder

1 cup vegetable oil

1 cup buttermilk room temperature

1 tbsp. vanilla extract

KAHLUA WHIPPED CREAM

2 cups heavy cream cold

1/2 c confectioner’s sugar

2 tbsp. Bailey Irish Cream liqueur

2 tbsp. Kahlua liqueur

1/2 tsp. cornstarch

GANACHE

6 oz (3/4 cup) dark chocolate chips

1/2 cup heavy cream room temperature

GARNISH

1 cup chopped chocolate sandwich cookies (Oreos)

DIRECTIONS:

CAKE

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.

KAHLUA WHIPPED CREAM

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 …