Spiked Chocolate Mudslide Cake

1. Prepare three 8 inch round cake pans. (Spray bottom of pan with oil, line with wax paper cut to size of cake bottom, spray top of wax paper and sides of pan with more oil. Dust pan with flour)

2. Preheat oven to 325 Degrees F.

3. In a large mixing bowl combine all dry ingredients. Using a whisk mix until all dry ingredients are well combined.

4. Create a gully in the center of dry ingredients and add remaining ingredients except eggs. Whisk together. Add eggs and whisk by hand for 2-3 minutes. Once incorporated mix for another 3 minutes with electric hand mixer on high speed periodically scraping sides of bowl.

5. Pour batter evenly between both pans. Bake on center rack of oven for 25-30 minutes or until a cake tester or toothpick comes out clean.

6. I always start at 25 minutes and add on from there as needed so I don’t over bake.

7. Remove and let cool for about 30 minutes in pan. Loosen the edges with a small off set spatula or butter knife, flip pan up side down onto cooling rack to remove cake and let cool completely.

1. Heat heavy cream in a medium sauce pan on medium low heat. Once cream is warm.. just before it begins to boil, remove from heat and place chocolate chips into the cream. Let sit for 1-2 minutes and then stir with a whisk until they meld together and become smooth and creamy. Stir in Bailey’s and Kahula. Set aside.

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until fluffy and light in color. Add the confectioner sugar and beat on low until incorporated.

2. Add the cocoa powder, Kahula and coffee. Mix on high for 2 minutes. Scrape sides of bowl and mix for an additional minute.Set aside.

1. In the bowl of a stand mixer fitted with the paddle attachment cream the butter for 2-3 minutes until light and fluffy.Add confectioner sugar and mix until smooth.

2. Add the vanilla extract and Bailey’s Irish Cream and mix until combined.

1. Remove first cake layer from pan, remove wax paper from the bottom and place on your serving dish or cake board.

2. Place one of your cake layers on cake board or serving dish. Using an off set spatula carve out a circle from the center of your cake about a 1/2 inch from the cakes edge. You want to cut out a slight gully in the center of the cake to hold the ganache.

   

3. Pour ganache into the carved out center of your cake, Pipe around the edge of the cake with some of the Bailey’s buttercream and place another 8 inch cake on top.

   

4. Repeat with this cake and place third cake layer on top with the bottom of the cake side up.

   

5. Frost the top and sides of cake with a crumb coat of Bailey’s buttercream. Then set in fridge or freezer to set for about 5 minutes.

   

6. Remove from freezer once the cake has crusted and add final frosting coating. Add Bailey’s buttercream to the top and Kahula buttercream to the bottom half of the cake in a thick coat.

   

7. Scrape the excess off and smooth to blend together.

   

8. Add bits of the Bailey’s buttercream to the Kahula buttercream base and vice versa to add more variation in the colors of the cake to give it a more marbled look.

   

9. Smooth out frosting and remove excess.

   

10. Pour extra ganache over the top of the cake and smooth over the top to the cake edge and let it drip down the sides. (You may need to warm the ganache before doing this if it has thickened to much at this point.)

11. Add chocolate decorations to the top if desired.

    

Recipe Notes

If you are traveling with your cake it’s a good idea to chill it for at least an hour or two to set it. If cake has been refrigerated you may want to let it sit out at room temperature for an hour before serving unless you prefer cold cake. Store left over cake in the refrigerator.