The Chocolate Cake with Chocolate Ganache, Kahlua Whipped Cream and Oreo is the definition of indulgent baking! Welcome to a jazzed up Mississippi Mud Cake!
PREP TIME30 MINS
COOK TIME25 MINS
TOTAL TIME 55 MINS
Ingredients
Cake
- 2 cups (400g) granulated sugar
- 2 large eggs, room temperature
- 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, sifted
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup vegetable oil
- 1 cup (245 g) buttermilk, room temperature
- 1 tablespoon vanilla extract
Kahlua Whipped Cream
- 2 cups (476g) heavy cream, cold
- ½ cup (62.5g) confectioners’ sugar
- 2 tablespoons Bailey Irish Cream liqueur
- 2 tablespoons Kahlua liqueur
- ½ teaspoon cornstarch
Ganache
- 6 ounces (¾ cup) dark chocolate chips
- ½ cup (119g) heavy cream, room temperature
Garnish
- 1 cup chopped chocolate sandwich cookies, (Oreos)
Instructions
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
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Place a clean stand mixer bowl with whisk attachment in the fridge for 15 minutes.
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Remove bowl from fridge and place on mixer. Add cream and whip on high until soft peaks form.
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Reduce mixer speed to low and slowly add in the confectioners’ sugar, Irish Cream, Kahlua, and cornstarch.
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Once everything is incorporated, turn mixer back to high and whip until stiff peaks form. Transfer to fridge until ready to assemble.
Ganache
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.
Notes
Place the 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 the 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.