Mississippi Mud Cake Recipe

Introduction

Mississippi Mud Cake is a rich, indulgent dessert layered with chocolate, marshmallow, and toasted nuts. Its fudgy texture and luscious ganache topping make it a favorite for chocolate lovers everywhere. Perfect for special occasions or a cozy treat at home.

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 prevent sticking.
2. Step 2: Melt the cold butter in a saucepan, then stir in the Dutch-process cocoa and hot water until smooth.
3. Step 3: In a separate bowl, whisk together the flour, sugar, baking soda, salt, and espresso powder.
4. Step 4: Pour the cocoa mixture over the dry ingredients and stir just until blended; the batter will be slightly lumpy.
5. Step 5: Add the sour cream, eggs, and vanilla extract. Beat the mixture until nearly smooth, leaving a few small lumps.
6. Step 6: 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 oven.
7. Step 7: After removing the cake, wait one minute, then spoon the marshmallow spread over the top. Wait another two minutes, then gently spread it evenly. Let the cake cool to lukewarm, about one hour.
8. Step 8: 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. Stir until the chocolate melts and the mixture is smooth.
9. Step 9: Drizzle the ganache over the cake and sprinkle with the toasted pecans and optional toasted coconut.

Tips & Variations

• For extra depth, substitute instant espresso powder with finely ground coffee.
• Use bittersweet chocolate for a richer ganache or milk chocolate for a sweeter finish.
• Toasting nuts and coconut enhances their flavor and adds a delightful crunch.
• If marshmallow spread isn’t available, slightly warmed mini marshmallows melted over the cake work well.

Storage

Store the Mississippi Mud Cake well covered at room temperature for up to one day, or refrigerate for up to a week. Before serving, bring the cake to room temperature or warm slightly to enjoy the ganache’s creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend, but results may vary slightly. Make sure your blend contains xanthan gum or add it separately for better structure.

Is it necessary to use espresso powder?

Espresso powder enhances the chocolate flavor but can be omitted if unavailable. The cake will still be delicious without it.

Mississippi Mud Cake Recipe

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★★★★★

5 from 60 reviews

Mississippi Mud Cake is a rich, decadent chocolate dessert featuring a moist cocoa-infused cake base topped with a gooey marshmallow layer and a silky chocolate ganache, finished with toasted pecans and optional coconut for added crunch and flavor. This classic Southern treat combines multiple textures and deep chocolate flavors for an indulgent experience.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Cake 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

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 Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9″ x 13″ cake pan thoroughly to prevent sticking during baking.
2. Melt Butter and Mix Cocoa: Melt the cold unsalted butter in a saucepan or microwave. Stir in the Dutch-process cocoa powder and hot water until smooth and combined.
3. Combine Dry Ingredients: In a separate large bowl, whisk together the flour, granulated sugar, baking soda, salt, and espresso powder, ensuring even distribution.
4. Mix Cake Batter: Pour the melted butter-cocoa mixture over the dry ingredients, stirring to blend; the batter will be somewhat lumpy at this stage.
5. Add Wet Ingredients: Add the sour cream, eggs, and vanilla extract to the batter. Beat or whisk until nearly smooth, leaving a few small lumps, which is normal.
6. Bake the Cake: Pour the prepared batter into the greased and floured pan. Bake in the preheated oven for 30 to 45 minutes, or until a tester inserted into the center comes out clean. Remove from the oven when done.
7. Apply Marshmallow Topping: After removing the cake from the oven, wait one minute. Spoon the marshmallow spread evenly over the warm cake, wait an additional two minutes, then gently spread the marshmallow to cover the surface. Allow the cake to cool to lukewarm, about one hour.
8. Prepare Chocolate Ganache: Combine the semisweet chocolate 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 completely and the mixture becomes smooth and glossy.
9. Top the Cake: Drizzle the chocolate ganache over the marshmallow layer. Sprinkle the toasted and diced pecans and optionally the toasted coconut evenly over the ganache.
10. Store Appropriately: Store the finished cake well covered at room temperature for up to one day, or refrigerate for up to one week to maintain freshness.

Notes

• Using Dutch-process cocoa gives the cake a deeper chocolate flavor.
• Room temperature eggs and sour cream ensure a smooth batter and even baking.
• Allow the marshmallow topping to soften before spreading for an even layer.
• Heating the chocolate ganache properly prevents it from seizing and ensures a glossy finish.
• Toasted pecans and coconut add texture and complement the cake’s flavors.
• For easier slicing, refrigerate the cake before serving.
• Make sure to use a tester or toothpick to check doneness to prevent overbaking.

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