Mississippi Mud Cake is a classic southern dessert that is rich, chocolatey, and absolutely delicious. The cake is typically made with a chocolate cake base that is topped with a mixture of chocolate, marshmallows, and pecans, and then finished off with a chocolate ganache or frosting. This recipe will make a 9×13 inch cake that serves 12-16 people, and will take about 1 hour and 30 minutes to prepare, bake and cool.
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup hot coffee
- 1 cup semisweet chocolate chips
- 1/2 cup (1 stick) unsalted butter
- 1 cup heavy cream
- 1/2 cup unsweetened cocoa powder
- 4 cups miniature marshmallows
- 1 cup chopped pecans
- 1 cup semisweet chocolate chips
- 1/4 cup heavy cream
- Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch baking pan.
- In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the cocoa powder, flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. Slowly pour in the hot coffee, mixing until smooth.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan and smooth out the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool completely.
- In a medium saucepan, melt the butter and cream together over medium heat.
- Stir in the cocoa powder until smooth.
- Remove from heat and add the marshmallows, pecans and chocolate chips. Stir until the marshmallows are melted and the mixture is smooth.
- Spread the mixture over the cooled cake, spreading it evenly over the top and into the holes of the cake.
- In a small saucepan, heat the cream until it comes to a simmer. Remove from heat and add the chocolate chips. Stir until the chocolate is fully melted and the mixture is smooth.
- Pour the chocolate ganache over the cake and spread it evenly.
- Refrigerate for at least 2 hours or overnight.
- Before serving, let the cake come to room temperature and cut it into squares.
The Mississippi Mud Cake is a delicious, indulgent dessert that is perfect for any occasion. The chocolate cake base is rich and moist, and the filling and topping are the perfect balance of chocolate, marshmallows, and pecans. The chocolate ganache on top adds an extra layer of decadence that is sure to please any chocolate lover. This cake is best served with a scoop of vanilla ice creamly optional but will add a nice contrast to the rich chocolate flavor. This recipe is sure to become a family favorite and will be requested for birthdays, holidays, and special occasions. Enjoy your Mississippi Mud Cake!
