Mudslide Cake


For the cake:
3 cups all-purpose flour
3 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1 1/2 cups buttermilk
1 cup coffee liqueur
4 large eggs
1/2 cup vegetable oil
1/2 cup Irish cream liqueur
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons vanilla extract
For the frosting:
7-8 cups powdered sugar
2 cups (4 sticks) unsalted butter, softened
1 1/2 cups unsweetened cocoa powder
1/4 cup of Kahlua


Preheat oven to 350°F and grease and flour three 9-inch round cake pans. Set aside.
In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt and beat with an electric mixer on low until thoroughly incorporated.
Add eggs, buttermilk, coffee liqueur, oil, Irish cream, and vanilla and beat on medium speed until well combined.
Pour batter evenly into the three pans, and bake until a toothpick inserted into the center comes out clean, about 30-35 minutes.
Remove from oven and let cool in pans for 15 minutes before inverting onto a wire rack to cool completely.
While cake cools, make frosting:
In a large bowl, beat butter with an electric mixer until smooth and fluffy. Add cocoa powder and beat until incorporated.
Add 2 cups of powdered sugar, mixing on low until incorporated. Add 1-2 tablespoons of coffee liqueur, mixing until well blended. Repeat with remaining powdered sugar and coffee liqueur, until desired consistency is reached.
Increase mixer speed to medium-high and beat frosting for 3-5 minutes to create a fluffier frosting.
Once cake has cooled completely, smooth frosting between the layers and on the outside of the cake. Sprinkle with chocolate shavings before serving, if desired. Enjoy!