Yield: 18 slices of cake
Mississippi Mudslide Cake
This Mississippi Mudslide Cake has layers of coffee whipped cream, chocolate drizzles, and Oreo cookies. It is absolutely delicious and perfect for serving at any party or event.
Prep Time
40 minutes
Cook Time
20 minutes
Total Time
1 hour
Ingredients
For the Cake
- 2 cups granulated sugar
- 2 large eggs
- 1 cup hot water
- 1 Tablespoon instant coffee
- 1/2 cup dark cocoa powder
- 1 teaspoon salt
- 2 1/2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup oil
- 1 cup buttermilk
- 1 Tablespoon vanilla extract
For the Coffee Whipped Cream
- 2 cups + 2 Tablespoons heavy cream
- 2 teaspoons instant coffee
- 1 teaspoon almond extract
- 1/2 cup powdered sugar
- 2 Tablespoons dark cocoa powder
- 1/2 teaspoon cornstarch
For the Ganache
- 1 cup dark chocolate chips
- 1/2 cup heavy whipping cream
- 1 1/2 cups chopped Oreo cookies
Instructions
- Preheat the oven to 350 degrees. Grease and flour 3 - 10 inch pans.
- Beat the sugar and eggs on high for 2-3 minutes.
- Whisk together the hot water and instant coffee. Add the coffee, cocoa powder, and salt to the egg mixture and beat again.
- Sift together the flour, baking soda, and baking powder and slowly add it to the egg mixture. Add the oil, buttermilk, and vanilla and beat until just mixed. Do not over beat the batter. It will be thin.
- Divide the batter evenly into the prepared pans. Bake for 20 minutes. Remove and cool in the pan 10 minute before flipping out onto a wire rack. Cool completely.
- Stir together the 2 Tablespoons heavy cream and instant coffee until dissolved. Set aside.
- Beat the heavy cream with a whisk attachment on high until soft peaks form. Add the powdered sugar, coffee mixture, almond extract, cocoa powder, and cornstarch and beat until stiff peaks form.. Refrigerate until ready to assemble the cake.
- Stir together the heavy cream and chocolate chips. Heat in the microwave for 30 seconds. Stir and repeat until melted and creamy. Cool 10 minutes.
- Place 1 cake layer on a plate. Top with 1/3 of the whipped cream. Drizzle with 1/3 of melted chocolate. Top with 1/3 of the chopped cookies. Repeat with the remaining cake and toppings. Keep the cake refrigerated until time to serve.
Notes
*Slightly adapted and posted with permission from Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 466Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 31mgSodium: 397mgCarbohydrates: 60gFiber: 2gSugar: 38gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.