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Mississippi Mud Cake Recipe

Mississippi Mud Cake Recipe
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★★★★★

5.1 from 30 reviews

This classic Mississippi Mud Cake is a rich, fudgy dessert featuring a moist chocolate base topped with gooey mini marshmallows and a decadent chocolate glaze. Perfect for satisfying any chocolate lover’s craving, it’s an indulgent treat that combines layers of chocolate goodness with a slightly crunchy nut topping for texture.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 1/4 cups granulated sugar

Wet Ingredients

  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract

Toppings

  • 1 cup mini marshmallows
  • 1/2 cup pecans or walnuts, chopped (optional)
  • 1/2 cup chocolate chips
  • 2 tbsp unsalted butter (for glaze)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking dish with butter or non-stick spray to ensure the cake doesn’t stick.
  2. Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and granulated sugar to evenly distribute all the dry components.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, eggs, and vanilla extract until smooth and slightly frothy to incorporate air into the batter.
  4. Make Batter: Pour the wet mixture into the bowl with dry ingredients and gently stir using a spatula or wooden spoon until just combined; avoid overmixing to keep the cake tender.
  5. Bake the Cake: Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  6. Add Marshmallow Topping: Remove the cake from the oven and quickly sprinkle mini marshmallows evenly over the top. Return to the oven and bake for an additional 5 minutes until the marshmallows turn golden brown and gooey.
  7. Prepare Chocolate Glaze: While the marshmallows bake, melt chocolate chips with 2 tablespoons of butter in a microwave-safe bowl in 20-second intervals, stirring until smooth and glossy.
  8. Glaze the Cake: Once the cake comes out of the oven, immediately drizzle the warm chocolate glaze evenly over the marshmallow-topped cake. Optionally, sprinkle chopped pecans or walnuts on top for added crunch.
  9. Cool and Serve: Allow the cake to cool slightly to set the glaze before slicing. Serve warm or at room temperature with a scoop of vanilla ice cream if desired.

Notes

  • For an extra fudgy texture, substitute half a cup of flour with cocoa powder or add a few tablespoons of coffee to the wet ingredients.
  • Chopped nuts are optional but add great texture and flavor contrast to the gooey marshmallows.
  • If you prefer, you can toast the nuts separately to bring out more flavor before sprinkling on top.
  • Ensure the marshmallows don’t brown too much; keep a close eye during the final baking stage as ovens vary.
  • Store leftover cake covered at room temperature for up to 3 days or refrigerated for up to a week.

Nutrition

Keywords: Mississippi Mud Cake, chocolate cake, marshmallow topping, fudgy cake, homemade dessert

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