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This Mississippi Mudslide Cake has three delicious layers of chocolate cake, tons of Kahlua whipped cream, a chocolate ganache, and crumbled oreo cookies. It is a really fabulous cake that is very easy to prepare and the recipe is from my friend Jocelyn's new cookbook, Grandbaby Cakes: Modern Recipes, Vintage Charm, Heartwarming Memories.
The Grandbaby Cakes cookbook contains 50 vintage cake recipes along with many family photos and stories. It is much more than a cookbook and ideal for people like me who love flipping through the pages of their favorite cookbooks over and over again. The recipes are beautifully written with an incredible amount of detail, making it an excellent cookbook for someone with little baking experience.
There are also many unique and original recipes for the seasoned -. I can't wait to try the 7Up Pound Cake and the Nana Pudding Tiramisu.
I've been following Jocelyn Grandbaby Cakes' blog for a long time and was extremely excited to get this cookbook in my hands because we really dug the same type of recipes. They tend to be a mix of the traditional with a modern twist and very inspired by the type of southern cuisine that our grandmothers and great-grandmothers made.
This cookbook is like Jocelyn: warm, personal and full of life. It has already become one of my favorite cookbooks and I have plenty of cookbooks! You will feel like you know Jocelyn and her family after reading this cookbook and it will probably bring back memories of being in the kitchen with your own family.
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This Mississippi Mudslide Cake is just one of 50 amazing cake recipes at Grandbaby Cakes. Start with three layers of wet chocolate cake. It is an exceptionally tender and light cake made with buttermilk, vegetable oil, cocoa powder and a little instant coffee for flavor.
Kahlua whipped cream is my favorite part. Flavored with Kahlua and Bailey’s Irish Cream, it is the most heavenly whipped cream I have ever tasted. I made a slight change to it, omitting the cocoa powder Jocelyn adds and instead added some finely crushed oreo cookies.
A rich chocolate ganache is added between the layers and drizzled on top of the cake along with some crushed oreo cookies.
This cake really has it all, right?
Order a copy of Jocelyn Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories cookbook so you can try the other 49 awesome recipes and enter the giveaway below for a chance to win a KitchenAid Mixer, Ancestry DNA Kit and 5 signed copies of the Grandbaby Cakes Cookbook.
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Mississippi Mudslide Cake and Grandbaby Cakes Cookbook
Preparation time: 22 minutes.
Cook time: 30 minutes.
Total time: 52 minutes
Servings: 20 servings
Author: Christin Mahrlig
This Mississippi Mudslide Cake has three delicious layers of chocolate cake, tons of Kahlua whipped cream, a chocolate ganache, and crumbled oreo cookies.
- 2 cups granulated sugar
- 2 large eggs, room temperature
- 1 cup hot water
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon of instant coffee
- 1 teaspoon salt
- 2 1/2 cups all-purpose sifted flour
- 2 teaspoons of baking soda
- 1 teaspoon of baking powder
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 1 tablespoon of vanilla extract
Kahlua Whipped Cream
- 2 cups thick cold cream
- 1/2 cup icing sugar
- 2 tablespoons Bailey Irish Cream Liqueur
- 2 tablespoons of Kahlua liqueur
- 1/2 teaspoon cornstarch
- 3/4 cup finely crushed oreo cookies
- 6 ounces bittersweet chocolate chips (I used semi-sweet)
- 1/2 cup thick whipped cream, at room temperature
- 1 cup chopped oreo cookies
Preheat the oven to 350 degrees. Grease 3 9-inch cake pans and set aside.
In large bowl, combine sugar and eggs and beat on HIGH speed with whisk attachment for 3 minutes.
Combine hot water, cocoa powder, instant coffee, and salt. Add to the sugar mixture, beating until combined.
Turn mixer on LOW speed and gradually add flour, baking powder, and baking soda, mix just until combined and stop to scrape down sides of bowl.
Add oil, buttermilk, and vanilla extract. Mix until combined.
Pour dough evenly into prepared pans and bake for 22-25 minutes or until toothpick inserted in center comes out clean. Let the cakes cool in pans for 10 minutes, then invert on a wire rack. Let cool completely.
For the whipped cream, place a clean bowl and mix the accessory in the refrigerator for 15 minutes.
Put the heavy cream in the cold bowl and use the cold whisk attachment to beat until smooth peaks form.
Slow down to medium and add the remaining ingredients (except for the oreo crumbs) and turn to high and beat until stiff peaks form. Fold the oreo crumbs and refrigerate until necessary.
For ganache, in a microwaveable bowl, combine the chocolate chips and heavy cream. Microwave at 20-second intervals until melted and smooth, stirring between intervals. Allow to cool before use.
To assemble, place a layer of cake on a serving plate and spread 1/3 of whipped cream on top. Sprinkle with 1/3 chilled ganache.
Put the second layer of cake on top and spread with another 1/3 of whipped cream. Sprinkle with ganache.
Lay the final layer of cake on top. Spread the remaining whipped cream on top. Sprinkle with chopped oreos and drizzle with the rest of the ganache, store in the refrigerator until ready to serve.
Very slightly adapted recipe from Grandbaby Cakes: modern recipes, vintage charm, heartwarming memories
Check out this other great recipe too!
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