Try this Mississippi Mudslide Cake recipe, or contribute your own.
- 1 cup vegetable oil
- 2 cups granulated sugar
- 1 cup hot water
- 1 tsp. salt
- 2 tsp. baking soda
- 1/2 cup unsweetened cocoa
- 1 tsp. baking powder
- 2 large eggs (room temperature)
- 1 tbsp. vanilla extract
- 1 tsp. instant coffee
- 2 1/2 cups all-purpose flour (sifted )
- 1 cup buttermilk (room temperature)
- 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
- 6 oz (3/4 cup) dark chocolate chips
- 1/2 cup heavy cream (room temperature)
- 1 cup chopped chocolate sandwich cookies ((oreos))
- Carbohydrate 11.4133280799961 g
- Cholesterol 96.5638888883366 mg
- Fat 51.3407969532654 g
- Fiber 3.13193862410145 g
- Protein 3.00070311400023 g
- Saturated Fat 24.5452382208996 g
- Serving Size 1 1 Serving (135g)
- Sodium 250.920992409674 mg
- Sugar 8.28138945589463 g
- Trans Fat 3.04103770643393 g
- Calories 490 calories
Step-by-step
- Ingredients : 1 cup vegetable oil, 2 cups granulated sugar, 1 cup hot water, 1 tsp. salt, 2 tsp. baking soda, 1/2 cup unsweetened cocoa, 1 tsp. baking powder, 2 large eggs (room temperature), 1 tbsp. vanilla extract, 1 tsp. instant coffee, 2 1/2 cups all-purpose flour (sifted ), 1 cup buttermilk (room temperature), 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, 6 oz (3/4 cup) dark chocolate chips, 1/2 cup heavy cream (room temperature), 1 cup chopped chocolate sandwich cookies ((oreos))
A deep cocoa crumb supports a dense cloud of whipped cream spiked with coffee liqueur and Irish cream. Dark chocolate chips melt evenly when combined with warm heavy cream at a 3:4 volume ratio. Whisk the dairy components inside a metal bowl chilled in the freezer for ten minutes to accelerate whipping. Room temperature eggs and buttermilk incorporate smoothly without seizing the vegetable oil emulsion.
Scaling this formulation down requires precise math for the leaveners. Halving the batch demands accurate measurement of small volumes like single teaspoons of baking soda and baking powder. Digital scales reading in grams prevent density shifts in the sifted all-purpose flour. Round pans measuring eight inches substitute effectively for larger vessels if you reduce the volume by one third.
Standard hand mixers suffice when whipping the heavy cream and confectioner's sugar, provided you use deep bowls to prevent splatters. Heavy-bottomed saucepans distribute heat evenly during chocolate ganache preparation, preventing scorching. Offset spatulas help spread the heavy cream topping uniformly across the textured surface of the cooled crumb layer.
Storage requires refrigeration due to the dairy-heavy whipped cream and liqueur topping. Consume leftovers within seventy-two hours to maintain optimal textural contrast between the soft interior and crisp chocolate sandwich cookie garnish. Cover the exposed cake surfaces tightly with plastic wrap to prevent moisture loss in cold environments.
