Mudslide Cake is a delectable and indulgent dessert inspired by the popular cocktail known as the “Mudslide.” This dessert combines the rich flavors of chocolate, coffee, and cream with a hint of bourbon for a delightful and decadent treat. The name “Mudslide” is derived from the creamy and smooth texture, reminiscent of a mudslide or landslide. This cake is a perfect fusion of classic cake elements and the flavors of the famous cocktail.

The origin of Mudslide Cake is not precisely documented, but it likely emerged as a creative adaptation of the cocktail into a dessert form. The Mudslide cocktail itself is believed to have been created in the 1970s, and its popularity soared over the years. The decision to transform the cocktail into a cake seems natural, considering its rich and luscious taste.

Mudslide Cake has become a favorite among dessert enthusiasts, especially those who appreciate the combination of chocolate, coffee, and a touch of boozy flavor. This cake is often enjoyed on special occasions and celebrations, where its decadence can be savored and shared with loved ones.

INGREDIENTS

For Cake:

• 2 cups granulated sugar
• 2 large eggs, room temperature
• 1 cup hot water
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon instant coffee
• 1 teaspoon salt
• 2 1/2 cups sifted all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 cup vegetable oil
• 1 cup buttermilk, room temperature
• 1 tablespoon vanilla extract

For Filling:

• 1/2 teaspoon gelatin
• 2 cups heavy cream, cold
• 1/2 cup confectioners sugar
• 4-5 tablespoons bourbon, to taste

For Ganache:

• 6 ounces chopped semisweet chocolate
• 1/2 cup heavy cream, room temperature

For Garnish:

• 1 cup chopped or crumbled chocolate wafer or sandwich cookies

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Line the bottoms of three 9-inch round cake pans with parchment paper, then grease the parchment and sides of the pans to prevent sticking.
2. In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, beat the granulated sugar and eggs on high speed for 2 to 3 minutes until the mixture lightens in color.
3. In a separate bowl, combine the hot water, unsweetened cocoa powder, instant coffee, and salt. Stir well to combine, and then slowly pour the mixture into the sugar and egg mixture while mixing on low speed until fully incorporated.
4. Add the sifted all-purpose flour, baking soda, and baking powder to the mixture. Mix on low speed until just incorporated. Then add the vegetable oil, buttermilk, and vanilla extract, and continue to mix, scraping down the sides of the bowl as needed. Be careful not to overmix; the batter should have a thin consistency.
5. Divide the batter equally among the prepared cake pans. Bake the cakes for 22 to 25 minutes, or until a toothpick inserted near the center comes out clean.
6. Allow the cakes to cool on wire racks. If desired, the cakes can be wrapped in plastic wrap and stored in the freezer until ready to use.
7. To prepare the whipped cream filling, start by filling a small dish with 2 tablespoons of cold water. Sprinkle the gelatin over the water and let it sit for 5 minutes to soften. Then microwave the gelatin for 5 seconds to melt it, stirring gently to ensure there are no lumps. Set it aside to cool.
8. In a cold metal mixing bowl, whip the cold heavy cream on high speed until frothy. Add the confectioners sugar and cooled gelatin, and continue whisking until the cream holds soft peaks. Gradually add bourbon to taste and whisk until the cream holds stiff peaks. Refrigerate the whipped cream until ready to use.
9. To prepare the ganache, combine the chopped semisweet chocolate and room temperature heavy cream in a microwave-safe bowl. Microwave the mixture on half power for 15 seconds at a time, stirring well after each interval. Continue microwaving until the chocolate is just melted, and let it cool slightly until it thickens but is still pourable. If the ganache is too thick, whisk in a tablespoon or two of butter, cut into small cubes, to achieve the desired consistency.
10. To assemble the cake, place one cake layer on a cake stand or serving plate. Top it with approximately one-third of the whipped cream filling, spreading it to within 3/4″ of the edge. Drizzle one-third of the ganache over the whipped cream and sprinkle with chopped or crumbled chocolate wafer or sandwich cookies.
11. Repeat the process with the second and third cake layers, finishing with the remaining whipped cream filling, ganache, and cookie garnish.
12. Refrigerate the Mudslide Cake until ready to serve, and enjoy this luscious and boozy chocolate delight with friends and family on special occasions!