The Cat In The Hat California Mud Slide Cake Recipe

2014-09-24
  • Servings : 16
  • Prep Time : 2:000 h
  • Cook Time : 30m
  • Ready In : 3:000 h

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My sister is here from Nevada…and it’s her Birthday!

This is the first time I’ve ever gotten to bake her a birthday cake….ever!!

She loves chocolate…and it wanted to make it something “over the top”…

I didn’t have a name for it…and when she saw it she said,”Cat In The Hat”!

Then with the icing flow she said it looked like the California mud slides…so there we have it…

The Cat in the Hat California Mud Slide Cake!

I just adore her!

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Ingredients

  • The Cake Ingredients:
  • 2 cups sugar
  • 1 3/4 cups cake flour
  • 3/4 cups cocoa (I used Ghiradelli)
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup oil
  • 2 tsp vanilla
  • 1 cup boiling water
  • Chocolate Mousse Filling Ingredients:
  • 1/2 cup hot water
  • 4 TBSP cocoa
  • 1 1/2 cups chocolate chips
  • 2 cups whipping cream
  • 2 TBSP sugar
  • Chocolate Fudge Frosting Ingredients:
  • 6 TBSP whipping cream
  • 1 stick butter
  • 3 3/4 cups confectioner's sugar
  • For the Strawberries: 1 cup white chocolate melting chips 8 strawberries 1/2 cup strawberry glaze
  • For the Chocolate Squigglies: 1 cup chocolate melting wafers

Method

Step 1

Cake Instructions: Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in mixing bowl. Add eggs, whipping cream, oil and vanilla and beat on medium speed for about 2 minutes. Stir in the boiling water (your batter will be very thin--that's OK!). Pour batter into cake pans. Bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes; remove from pans to wire racks. Cool completely.

Step 2

Mousse Instructions: Dissolve the cocoa powder in the hot water. Place in saucepan and add the chocolate chips. Keep temperature on low until chocolate is completely melted and smooth. In a separate bowl, beat the heavy cream and sugar until stiff peaks form. Add the whipped cream mixture to the melted chocolate and fold in with a spatula until well combined. Refrigerate until ready to use.

Step 3

Icing Instructions: In a medium saucepan add whipping cream, cocoa and butter. Bring to a boil. Remove from heat. Add powdered sugar and mix with electric beaters to get rid of lumps. Let cool for a minute or two. Pour warm frosting over cake.

Step 4

Refrigerate the cake 1 hour or overnight before serving. Store left-overs in the refrigerator.

Step 5

Note: For the Chocolate Fudge Frosting, I left out the measurement for the cocoa...it's 1/2 cup.

The delish cake ingredients…

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This is so awesome because all the ingredients are put in the mixing bowl at once and …

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Bam!!

Just mix it up and pour in into 2–9 inch prepared cake pans…

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After baking 30 minutes on 350 degrees…the cake will be most wonderful like this!

Cool them in the pan for 10 minutes then turn them out to cool completely while the filling and frosting is made.

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Before I made the filling and frosting, I took some Ghiradelli Chocolate Wafers…

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Melted them and poured it in a decorating bag…

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And I made some chocolate squiggles–cause I thought the cake would need them later!

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And then…I grabbed some Ghiradelli White Chocolate Wafers and Strawberries…

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and THIS happened!!

Magic in the kitchen is amazing!!

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Next the Mousse Filling ingredients…

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Melt the cocoa with the boiling water…

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Pour it in a saucepan and add the chocolate chips…

Melt on low until it’s all smooth…

Set aside…

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Whip the 2 cups of whipping cream until stiff peaks form…

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Pour the chocolate into the whipping cream…

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and stir…

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until it’s perfect like this!

I set it in the refrigerator for about 30 minutes so that it would firm up some…

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Then spread a good amount onto the bottom layer…

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Then the top layer…

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Then ALL over…

I then set it back in the refrigerator for 30 minutes…

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Bring the butter, cream and cocoa to a boil…

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Pour into the confectioner’s sugar in the mixing bowl…

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I did have to add about 1/4 cup milk because it was way too thick…

It turned out very dreamy like this!

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I took the cake out of the refrigerator and poured the icing all over the cake…

It will pool a little and then firm up…

And that’s just perfect!

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I then took the white chocolate covered strawberries and dipped them in strawberry glaze…

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and placed them on the top of the cake…

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Next I added the chocolate squigglies…

just gorgeous!!

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Look at this!  Sigh…

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Yes!  I simply ADORE her!!! :))

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