A St. Patrick's Day twist on a classic mudslide cake. Fudgy chocolate Kahlua cake with green Kahlua spiked whipped cream frosting. So good you might turn green...in a leprechaun kind of way.

Cake:

2 C sugar

2 lg eggs

1 C brewed coffee

1/2 C cocoa powder

2 1/2 C flour

1 tsp salt

2 tsp baking soda

1 tsp baking powder

1 C vegetable oil

1 C buttermilk

1 tbsp vanilla

Whipped Cream:

1 pt heavy cream

1/2 c powdered sugar

2-3 tbsp Kahlua

1 tbsp instant vanilla pudding

1-2 drops green gel dye

Kahlua Simple Syrup:

1/3 C Kahlua 3

/4 C water

3/4 C sugar

Bring to a boil, allow to cool.

Ganache:

1/2 c chocolate

1/2 c cream

Bring cream to a simmer & remove from heat. Melt in chocolate. Stir until smooth.

Step 1: Cake Batter

In a large mixing bowl, cream the sugar and eggs together until pale and fluffy.

Next add coffee, cocoa powder and baking powder to the batter, then mix. The batter will be thin. Mix in flour and baking powder until just combined. Lastly add vanilla, oil and buttermilk. Stir until just combined and split the batter between three 9" pans. Bake at 350 degrees for between 25-30 minutes or until springy to the touch.

Step 2: Whipped Cream

Begin to whip heavy cream, and add powdered sugar. Add kahlua, instant pudding, and dye until whipped to stiff peaks. Put into a piping bag with a star tip.

Make simple syrup by combining those ingredients and bringing to a boil, allow to cool and transfer into a spray bottle or bowl with a silicone brush.

Step 3: Building the Cake

Build the cake by dousing each cake layer with simple syrup. Stack each layer with a good amount of whipped cream in between as the filling. To finish the cake pipe a shell border onto the cake and drip with chocolate ganache. To finish it up I sprinkled the cake with Andies candies mint chocolate pieces, and then with a four-leaf clover topper that I made from a printed picture.

MarishasCoutureCakes.com