Decadent Mississippi Mudslide Cake Recipe

Decadent Mississippi Mudslide Cake Recipe

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Indulge in the ultimate chocolate experience with this Mississippi Mudslide Cake—a heavenly fusion of moist chocolate cake, a rich coffee-infused frosting, and a luscious mudslide glaze. Inspired by the flavors of the classic Mississippi Mudslide cocktail, this cake is a chocolate lover’s dream, with layers of deep flavors from cocoa, coffee liqueur, and creamy ganache. Topped with toasted marshmallows and a dusting of crushed cookies, it’s the perfect combination of sweetness, richness, and crunch.

Ingredients:

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • ¾ cup buttermilk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot water (or strong brewed coffee for a deeper flavor)

For the Mudslide Frosting:

  • ½ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • ¼ cup cocoa powder
  • 2 tbsp coffee liqueur (e.g., Kahlua)
  • 1 tbsp Irish cream liqueur (e.g., Baileys)
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream (optional, for consistency)

For the Chocolate Ganache Glaze:

  • ¾ cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • 2 tbsp coffee liqueur

For Topping:

  • 1 cup mini marshmallows
  • ½ cup crushed chocolate cookies (optional)

Instructions:

1. Prepare the Cake:

  • Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  • In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add eggs, buttermilk, vegetable oil, and vanilla extract. Beat until combined.
  • Gradually add hot water or coffee, mixing until the batter is smooth (it will be thin, but that’s okay).
  • Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Mudslide Frosting:

  • In a medium bowl, beat the softened butter until light and fluffy.
  • Add powdered sugar, cocoa powder, coffee liqueur, Irish cream, and vanilla extract. Beat until smooth.
  • If needed, add heavy cream to reach your desired consistency.

3. Prepare the Chocolate Ganache:

  • Heat the heavy cream in a small saucepan until simmering (not boiling).
  • Pour the hot cream over the chocolate chips in a heat-proof bowl. Let it sit for 2 minutes, then stir until the chocolate is fully melted.
  • Stir in the coffee liqueur until the ganache is glossy and smooth. Let cool slightly.

4. Assemble the Cake:

  • Place one cake layer on a serving plate and spread a generous layer of mudslide frosting on top.
  • Add the second cake layer, then pour the chocolate ganache glaze over the top, allowing it to drip down the sides.
  • Immediately sprinkle the mini marshmallows on top, then use a kitchen torch or broiler to lightly toast them.
  • Finish by sprinkling crushed chocolate cookies over the marshmallows.

5. Serve:

  • Let the cake set for 10 minutes before slicing to let the flavors meld together. Enjoy this rich, indulgent Mississippi Mudslide Cake with a scoop of vanilla ice cream or a drizzle of extra ganache!

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