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Mississippi Mud Cake Recipe

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★★★★★

4.8 from 110 reviews

Mississippi Mud Cake is a rich, decadent chocolate dessert featuring a moist cocoa-infused cake base topped with a luscious marshmallow layer and smooth chocolate ganache. Finished off with toasted pecans and optional coconut, this indulgent treat offers a perfect balance of fudgy texture and gooey sweetness, ideal for chocolate lovers seeking a show-stopping homemade cake.

Ingredients

Scale

Cake Ingredients

  • 16 tablespoons (227g) unsalted butter, cold
  • 1/3 cup (28g) Dutch-process cocoa
  • 1 cup (227g) hot water
  • 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

Topping Ingredients

  • 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. Preheat and Prepare the Pan: Preheat your oven to 350°F (177°C). Grease and flour a 9″ x 13″ cake pan to ensure the cake does not stick after baking.
  2. Melt Butter and Mix Cocoa: Melt the cold unsalted butter. Stir in the Dutch-process cocoa and hot water until well combined.
  3. Combine Dry Ingredients: In a separate large bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and espresso powder. Pour the cocoa mixture over the dry ingredients and stir until blended; the batter will appear slightly lumpy.
  4. Add Wet Ingredients: Add sour cream, eggs, and vanilla extract to the batter. Beat the mixture until nearly smooth, allowing a few small lumps to remain for better texture.
  5. Bake the Cake: Pour the batter into the prepared pan. Bake for 30 to 45 minutes until a toothpick or tester inserted in the center comes out clean.
  6. Apply Marshmallow Layer: Remove the cake from the oven and let it sit for one minute. Spoon the marshmallow spread onto the warm cake, wait 2 minutes, then gently spread it evenly across the surface. Allow the cake to cool to lukewarm, about one hour.
  7. Make Chocolate Ganache: Combine semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat for 60 to 90 seconds until the cream is very hot. Stir continuously until the chocolate melts and the mixture is smooth and glossy.
  8. Finish the Cake: Drizzle the chocolate ganache over the cooled cake topped with marshmallow. Sprinkle toasted pecans and optional toasted coconut over the ganache.
  9. Store Properly: Cover the cake well and store at room temperature for up to a day, or refrigerate for up to a week for extended freshness.

Notes

  • For best texture, use room temperature eggs and sour cream.
  • Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
  • Store-bought marshmallow spread works best for the gooey topping; marshmallow fluff or homemade marshmallow cream can be alternatives.
  • Optional toasted coconut adds extra crunch and flavor but can be omitted for a nut-only topping.
  • The cake can be made a day ahead and stored refrigerated to allow flavors to meld.

Keywords: Mississippi Mud Cake, chocolate cake, marshmallow topping, chocolate ganache, pecans, rich chocolate dessert, homemade cake

Find it online: https://dinewithdylan.com/mississippi-mud-cake-recipe/