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Mississippi Mudslide Cake

Mother's Day was approaching, and I wanted to make something special for my mother-in-law. While my own mom is estranged from my life, I wanted to take this opportunity to show my mother-in-law how truly grateful I am for her, her kindness, and her support.

So I began searching for some of her favorite drinks to see if I could turn them into dessert. She LOVES mudslides. A few times we'd be out at a bar and she would order a Mudslide, I'd be so surprised. Before her, I don't think I had seen anyone actually order one! It's like a drinkable dessert, and it is quite delicious.

For this dessert, though, I wanted the recipe to be booze-free, and simply inspired by a mudslide - which was a little tricky. But I stumbled upon this recipe from a blog called Inside Bru Crew Life, and, knowing how much my mother-in-law loves chocolate, I had to give it a try.

I used to bake cakes in college for extra cash for books. I even had an old website Nikki Cakes and Bakes (which may or may not still be in the inter-webs somewhere, ha). I haven't made a cake in quite some time, but I guess it was sort of like riding a bike? All the knowledge came back to me, and I also forgot how much I enjoyed baking cake and being able to get creative with the decorating.

This recipe is pretty simple, and the chocolate cake is lusciously moist and light (not like the dense kind of chocolate cake). The homemade whipped cream is beautifully airy and has wonderful notes of coffee. And the ganache...well, let's just say I was eating leftovers of it by the spoonful days after I made the cake. I changed up the recipe a little and made this a square cake instead of round. But feel free to do whatever feels right for you!

Here's what you need and what to do:


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


  1. Preheat the oven to 350 degrees. Grease and flour 3 - 10 inch round pans (I used 8 inch square pans instead).

  2. Beat the sugar and eggs on high for 2-3 minutes.

  3. Whisk together the hot water and instant coffee. Add the coffee, cocoa powder, and salt to the egg mixture and beat again.

  4. 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.

  5. 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.

  6. Stir together the 2 Tablespoons heavy cream and instant coffee until dissolved. Set aside.

  7. 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.

  8. 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.

  9. 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. Enjoy!


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