Mississippi Mud Cake Recipe

Introduction

Mississippi Mud Cake is a rich, decadent dessert known for its fudgy texture and luscious layers. This cake combines deep cocoa flavors with a gooey marshmallow topping and a smooth chocolate ganache, making it a favorite for chocolate lovers.

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.
2. Step 2: Melt the cold butter, then stir in the cocoa and hot water until well combined.
3. Step 3: In a separate bowl, mix the flour, sugar, baking soda, salt, and espresso powder. Pour the cocoa mixture over the dry ingredients and stir until blended; some lumps are okay.
4. Step 4: Add the sour cream, eggs, and vanilla extract. Beat the mixture until nearly smooth, leaving a few small lumps.
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 from the oven.
6. Step 6: Let the cake sit for one minute, then spoon the marshmallow spread over the top. Wait two minutes and gently spread it evenly. Allow the cake to cool to lukewarm, about an hour.
7. Step 7: To make the ganache, combine the chocolate and heavy cream in a microwave-safe bowl. Heat for 60 to 90 seconds until the cream is very hot.
8. Step 8: Stir the chocolate mixture until smooth. Drizzle the ganache over the cake and sprinkle with toasted pecans and optional coconut.
9. Step 9: Store well covered at room temperature for one day or refrigerate for up to a week.

Tips & Variations

• For a smoother batter, allow the butter to melt completely and mix well before combining with dry ingredients.
• Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
• Try swapping pecans with walnuts for a different nutty twist.
• To make the cake even richer, add a tablespoon of bourbon or coffee to the batter.
• If you prefer, use homemade marshmallow fluff or mini marshmallows melted slightly to spread on top.

Storage

Store the Mississippi Mud Cake well covered on the counter for up to one day to keep the marshmallow soft. For longer storage, refrigerate it for up to one week. Before serving, bring the cake to room temperature or warm slightly to soften the chocolate ganache.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Just be sure your blend contains xanthan gum or a similar binder for the best texture.

Why is espresso powder used in this recipe?

Espresso powder intensifies the chocolate flavor without adding a coffee taste. It enhances the richness and depth of the cocoa in the cake.