As a devoted baker, I embrace the opportunity to create a sensational Mississippi Mud Cake that fuses silky ganache, a spirited kiss of Kahlua whipped cream and the playful crunch of Oreo cookies. Every treasured bite invites you to explore layers of decadent flavor that leave you yearning for more.

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I always get excited when I experiment with a new twist on a classic recipe, and my Mississippi Mud Cake with Chocolate Ganache, Kahlua Whipped Cream and Oreo is one of my messiest yet most fun creations. I started off by creaming 1 cup unsalted butter (melted) with 2 cups granulated sugar, 4 large eggs and 1 teaspoon vanilla extract.

The rich blend of ingredients, mixed with 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt, built a foundation that just begs for a celebration. I stirred in 1/2 cup boiling water (or coffee if you prefer) to make the cake extra moist.

The ganache I made with 8 oz semisweet chocolate, 1 cup heavy cream and 2 tablespoons butter was deliciously decadent, while the Kahlua whipped cream (with heavy whipping cream, powdered sugar, Kahlua and a dash of vanilla) topped it off perfectly. I’m excited for you to try this chewy, chocolatey delight!

Why I Like this Recipe

I love this recipe because it gives me a really rich and decadent chocolate flavor that makes every bite feel pure indulgence. The ganache melts in my mouth and blends perfectly with the moist cake, which makes me feel like I’m treating myself every time. I also dig the twist of the Kahlua whipped cream and the crushed Oreo cookies – they add an extra layer of fun and texture that totally elevates the whole dessert. Plus, even though it looks fancy, it’s really simple to make, which makes baking it feel like a cool, casual project rather than a stressful chore.

Ingredients

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Provides rich, creamy flavor and moisture; a fat source that deepens the cake’s indulgence.
Delivers sweetness and energy from carbohydrates, making the cake delectably moist and flavorful.
Offer proteins and structure, binding ingredients while creating a dense yet tender crumb.
Imparts a rich chocolate flavor, subtle bitterness, and beneficial antioxidants to the cake.
Transforms into velvety ganache, blending bittersweet charm with luxurious, creamy texture.
Introduce a crunchy, playful twist with a burst of cookies and cream flavor.
Enriches both ganache and whipped cream, offering a smooth, indulgent dairy finish.

Ingredient Quantities

1 cup unsalted butter, melted

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup boiling water (or coffee if you prefer)

8 oz semisweet chocolate (for the ganache)

1 cup heavy cream (for the ganache)

2 tablespoons unsalted butter (for the ganache)

1 cup heavy whipping cream (for the Kahlua whipped cream)

2 tablespoons powdered sugar

2 tablespoons Kahlua

1/2 teaspoon vanilla extract (for the whipped cream)

12 Oreo cookies, crushed

How to Make this

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1. Preheat your oven to 350°F and grease a 9×13 inch pan.

2. In a large bowl, mix the 1 cup melted butter with 2 cups sugar, then beat in 4 eggs and 1 teaspoon vanilla extract until well blended.

3. In another bowl, whisk together 1 cup flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

4. Gradually stir the dry ingredients into the butter mixture and then add 1/2 cup boiling water (or coffee) until the batter is smooth.

5. Pour the batter into the prepared pan and bake for about 30-35 minutes until a toothpick inserted in the center comes out with a few moist crumbs.

6. While the cake is baking, make the ganache: heat 1 cup heavy cream with 2 tablespoons unsalted butter in a small saucepan until it starts to simmer, then pour it over 8 oz semisweet chocolate and let it sit for a few minutes before stirring until smooth.

7. Allow the cake to cool completely then spread the ganache evenly over the top.

8. For the Kahlua whipped cream, beat 1 cup heavy whipping cream with 2 tablespoons powdered sugar, 2 tablespoons Kahlua, and 1/2 teaspoon vanilla extract until soft peaks form.

9. Dollop or spread the whipped cream atop the ganache-covered cake.

10. Finally, sprinkle 12 crushed Oreo cookies evenly over the whipped cream and serve. Enjoy your jazzed up Mississippi Mud Cake!

Equipment Needed

1. Oven, set to 350°F
2. 9×13 inch baking pan and greasing tool
3. Large mixing bowl for butter, sugar, eggs, and vanilla extract
4. Second bowl for mixing dry ingredients
5. Measuring cups and spoons
6. Whisk or electric mixer for beating eggs and smoothing batter
7. Spatula or wooden spoon for stirring and spreading the batter and ganache
8. Toothpick to test the cake doneness
9. Small saucepan for heating heavy cream and butter for the ganache
10. Cooling surface or rack
11. Bowl for whipping cream (plus hand mixer or whisk for reaching soft peaks)
12. Tool to crush Oreo cookies (like a rolling pin or sealable bag and mallet)

FAQ

Q: Can I use coffee instead of boiling water?

A: Yup, you can totally use coffee, it adds a richer flavor to the cake.

Q: How can I tell if the cake is done baking?

A: The cake is done when a toothpick inserted in the center comes out nearly clean.

Q: How do I make sure my ganache has the right consistency?

A: Just heat the heavy cream slightly before mixing with the semisweet chocolate and butter, then stir until smooth.

Q: What’s the secret to an awesome Kahlua whipped cream?

A: Chill the heavy whipping cream well and beat it with powdered sugar, Kahlua and vanilla until soft peaks form.

Q: Any tips for handling the crushed Oreo topping?

A: Sure, crush them loosely so you can still see some texture, and sprinkle on the ganache while it’s still a bit sticky.

Mississippi Mud Cake Recipe Substitutions and Variations

Unsalted butter: if you dont have butter, you can use margarine or even coconut oil, though it might change the flavor a bit
Granulated sugar: you could swap it with dark brown sugar to add a richer, molasses-like taste to the cake.
All-purpose flour: try a gluten free all-purpose blend if you need a gluten free version, just keep in mind the texture may be a bit different
Heavy cream (for the ganache): you can mix whole milk with a bit of melted butter to mimic the creaminess if you dont have heavy cream
Oreo cookies: if you dont have Oreos, similar chocolate sandwich cookies like Hydrox cookies can work nicely

Pro Tips

1. Let the cake cool completely before you spread on the ganache, otherwise it might melt and mix into the cake and ruin the texture.
2. Be careful not to overmix the batter once you add the dry ingredients, cuz that can make the cake turn out tough instead of soft and fudgy.
3. Try using coffee in place of the boiling water if you want a richer flavor, but dont go overboard because coffee is pretty strong.
4. When you whip the cream, add the Kahlua slowly so you can control the kick and keep that creamy, light texture just right.