Mississippi Mudslide Cake Recipe

Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Servings: 12

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup strong brewed coffee, cooled

For the Mudslide Topping:

• 1/2 cup unsalted butter
• 2 cups semisweet chocolate chips
• 1/4 cup brewed coffee
• 1/4 cup Kahlúa (coffee liqueur)
• 1/4 cup vodka (optional)
• 1/2 cup heavy cream
• 1 cup chopped pecans, toasted (for garnish)

For the Whipped Cream (Optional):

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
2. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Mix them well to combine.
3. In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until you have a smooth batter. Slowly pour in the brewed coffee and mix until everything is fully incorporated.
5. Pour the cake batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the Mudslide Topping. In a medium saucepan over low heat, melt the butter and chocolate chips, stirring constantly until smooth and well combined.
7. Add the brewed coffee, Kahlúa, and vodka (if using), and continue to stir until the mixture is smooth and slightly thickened.
8. Remove the saucepan from the heat and stir in the heavy cream until the topping is glossy and well blended.
9. Once the cake is done baking, remove it from the oven and allow it to cool for about 10 minutes.
10. While the cake is still warm, pour the Mudslide Topping evenly over the cake, ensuring it reaches all corners.
11. If desired, toast the chopped pecans in a dry skillet over medium heat for a few minutes until they become fragrant and slightly browned. Sprinkle the toasted pecans over the Mudslide Topping.
12. Let the cake cool completely in the pan before serving. You can optionally prepare whipped cream by whipping the heavy cream with powdered sugar and vanilla extract until soft peaks form. Serve each slice of Mississippi Mudslide Cake with a dollop of whipped cream, if desired.

Enjoy your Mississippi Mudslide Cake with its rich, chocolatey, and boozy flavors!