Mississippi Mud Cake Recipe

ByIsabella Vance
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Introduction

Mississippi Mud Cake is a rich, chocolatey dessert known for its dense, fudgy texture topped with gooey marshmallow and a silky chocolate ganache. This decadent cake is perfect for chocolate lovers looking for a crowd-pleasing treat.

The image shows a piece of chocolate cake on a round white plate with a rough texture. The cake has three visible layers: a thick, dark brown, soft and moist chocolate base; a middle layer of white cream that slightly drips down the sides; and a topping of chopped walnuts and shredded coconut that add a crunchy texture and light brown and white colors on top. Behind this piece, there is another similar piece of cake on a similar white plate, and a metal baking tray is visible in the background. The scene is set on a white marbled surface with a vintage silver fork placed beside the cake slice. photo taken with an iphone --ar 4:5 --v 7

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 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 to combine; the batter will be slightly lumpy.
  5. Step 5: Add the sour cream, eggs, and vanilla extract to the batter. Beat until nearly smooth with a few small lumps remaining.
  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.
  7. Step 7: Remove the cake from the oven and wait one minute. Spoon the marshmallow spread over the top, wait another 2 minutes, then gently spread it evenly across the surface. Allow to 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 is melted and the mixture is smooth.
  9. Step 9: Drizzle the ganache over the cake, then sprinkle with toasted pecans and optional toasted coconut.

Tips & Variations

  • Use espresso powder to intensify the chocolate flavor without adding a coffee taste.
  • For a nut-free version, omit the pecans and substitute the coconut with extra chocolate chips or sprinkles.
  • Allow the marshmallow topping to set slightly by letting the cake cool before spreading the ganache for a neater finish.

Storage

Store the cake well covered at room temperature for up to one day. For longer storage, refrigerate it in an airtight container for up to one week. Before serving, bring to room temperature or warm slightly for a fudgier texture.

How to Serve

The image shows a tray of chocolate dessert cut into square pieces, each topped with shredded coconut and chopped pecans. One chocolate square is placed in the center of a white plate with a brown rim, showing a dark glossy chocolate layer on top covered in a white layer of coconut flakes, and crunchy brown pecans scattered on top. Another piece sits on a second white plate with a brown rim at the upper right corner, also topped the same way. A metal fork lies next to the chocolate piece on the first plate. In the lower left corner, there is a white bowl filled with dark chocolate glaze, with a small wooden spoon resting inside. The background is a white marbled surface suggesting a clean kitchen countertop photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa instead of Dutch-process cocoa?

Yes, but Dutch-process cocoa gives a smoother, less acidic flavor. If using regular cocoa, consider adding a pinch more baking soda to balance acidity.

Is it necessary to toast the pecans and coconut?

Toasting enhances their flavor and crunch but is optional. If skipping, use fresh nuts and coconut straight from the package.

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Mississippi Mud Cake Recipe

★★★★★

4.5 from 117 reviews
  • Author: Isabella
  • Total Time: 1 hour and 10 minutes plus 1 hour cooling
  • Yield: 12 to 15 servings 1x
Print Recipe

Description

This decadent Mississippi Mud Cake is a rich, chocolatey dessert featuring a moist cocoa-infused cake layered with a gooey marshmallow spread and topped with a silky chocolate ganache, toasted pecans, and optional toasted coconut. Perfect for chocolate lovers craving a luscious, indulgent treat that combines textures and deep flavors in every bite.

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

Marshmallow Topping

  • 2 cups (246g) marshmallow spread, store-bought

Chocolate Ganache and Toppings

  • 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 your oven to 350°F (177°C). Grease and flour a 9-inch by 13-inch cake pan thoroughly to prevent sticking.
  2. Melt Butter and Mix Cocoa: Melt the cold unsalted butter in a heatproof bowl or saucepan. Stir in the Dutch-process cocoa powder and the hot water until well combined, creating a smooth cocoa mixture.
  3. Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, table salt, and espresso powder until evenly mixed.
  4. Mix Wet and Dry Ingredients: Pour the warm cocoa mixture over the dry ingredients. Stir gently to blend; expect the batter to be somewhat lumpy at this stage.
  5. Add Sour Cream, Eggs, and Vanilla: Add the sour cream, eggs, and vanilla extract to the batter. Beat the mixture until it is nearly smooth, though a few small lumps can remain without affecting the texture.
  6. Bake the Cake: Pour the prepared batter evenly into the greased and floured cake pan. Bake in the preheated oven for 30 to 45 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
  7. Apply Marshmallow Layer: Remove the cake from the oven and let it sit for one minute. Spoon the marshmallow spread over the top of the cake, wait an additional two minutes, then gently spread it evenly across the surface. Allow the cake to cool to lukewarm, approximately one hour.
  8. Prepare Chocolate Ganache: In a microwave-safe bowl, combine the semisweet chocolate chips and heavy cream. Heat in the microwave for 60 to 90 seconds until the cream is very hot. Stir continuously until the chocolate completely melts and the ganache becomes smooth and glossy.
  9. Assemble the Cake: Drizzle the warm chocolate ganache evenly over the cooled cake with the marshmallow layer. Immediately sprinkle the toasted and diced pecans over the ganache, followed by the optional toasted coconut, if using.
  10. Storage: Store the finished cake well covered at room temperature for up to one day, or refrigerate for up to a week to maintain freshness and texture.

Notes

  • Allowing the eggs and sour cream to come to room temperature helps create a smoother batter and better cake texture.
  • To toast pecans and coconut, spread them on a baking sheet and bake at 350°F for 5 to 10 minutes, stirring occasionally to prevent burning.
  • Marshmallow spread can be found in the baking aisle of most grocery stores; if unavailable, mini marshmallows lightly melted and spread may work as a substitute.
  • For a deeper chocolate flavor, use bittersweet chocolate in place of semisweet chocolate in the ganache.
  • This cake is best served at room temperature or slightly chilled for optimal texture and flavor.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Mississippi Mud Cake, chocolate cake, marshmallow cake, chocolate ganache, pecan cake, rich chocolate dessert, cake recipe

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