Mississippi Mud Cake Recipe

Introduction

Mississippi Mud Cake is a rich and indulgent chocolate dessert that’s both fudgy and gooey, layered with marshmallow and topped with luscious ganache. This cake is perfect for chocolate lovers looking for a homemade treat that feels both decadent and comforting.

Ingredients

• 16 tablespoons (227g) unsalted butter, cold
• 1/3 cup (28g) Dutch-process cocoa
• 1 cup (227g) water, hot
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 2 cups (397g) granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 teaspoon espresso powder
• 1/2 cup (113g) sour cream, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon King Arthur Pure Vanilla Extract
• 2 cups (246g) marshmallow spread, store-bought
• 1 cup (170g) semisweet chocolate chips or chopped semisweet or bittersweet chocolate
• 1/2 cup (113g) heavy cream
• 1 cup (113g) pecans, toasted and diced
• 1 cup (85g) toasted coconut, optional

Instructions

1. Step 1: Preheat the oven to 350°F. Grease and flour a 9″ x 13″ cake pan to prepare for baking.
2. Step 2: Melt the cold butter, then stir in the Dutch-process cocoa and hot water until smooth.
3. Step 3: In a separate large bowl, combine the flour, sugar, baking soda, salt, and espresso powder. Pour the cocoa mixture over the dry ingredients and stir to blend; the batter may be slightly lumpy.
4. Step 4: Add the sour cream, eggs, and vanilla extract to the batter. Beat until nearly smooth, allowing for a few small lumps to remain.
5. Step 5: Pour the batter into the prepared pan and bake for 30 to 45 minutes, or until a tester inserted in the center comes out clean. Remove the cake from the oven.
6. Step 6: Wait one minute after removing the cake from the oven, then spoon on the marshmallow spread. Wait an additional 2 minutes before gently spreading the marshmallow evenly over the surface. Allow the cake to cool to lukewarm, about one hour.
7. Step 7: To make the chocolate ganache, combine the chocolate and heavy cream in a microwave-safe bowl. Heat for 60 to 90 seconds until the cream is very hot. Stir until the chocolate melts and the mixture is smooth.
8. Step 8: Drizzle the ganache over the cooled cake. Sprinkle the toasted diced pecans and optional toasted coconut on top.
9. Step 9: Store the cake well covered at room temperature for one day, or refrigerate for up to one week.

Tips & Variations

• Use high-quality Dutch-process cocoa for a deeper chocolate flavor.
• For a different nut option, try walnuts instead of pecans.
• If you prefer a less sweet topping, reduce the marshmallow spread or substitute with a thin layer of cream cheese frosting.
• Allow the cake to cool completely before adding ganache for a smoother finish.

Storage

Store the Mississippi Mud Cake well covered on the counter if you plan to eat it within a day. For longer storage, refrigerate the cake covered for up to one week. When ready to serve, bring the cake to room temperature or warm slightly to soften the ganache and improve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Dutch-process cocoa provides a richer and less acidic flavor, which complements the cake’s moist texture. However, you can substitute regular cocoa powder, but the cake’s flavor and color may be slightly different.

Is it necessary to use espresso powder?

Espresso powder enhances the chocolate flavor without adding a coffee taste. It’s optional but recommended for a deeper and more complex chocolate profile.