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Classic Mississippi Mud Cake Recipe

Close-up of a rich slice of Mississippi Mud Cake featuring dark chocolate layers and white marshmallow filling, topped with dripping chocolate ganache.
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Make this rich, decadent Mississippi Mud Cake from scratch. It features a fudgy brownie base, a creamy middle layer, and a deep chocolate topping, perfect for any gathering.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup strong brewed coffee, warm
  • 1 cup semi-sweet chocolate chips
  • 1 cup miniature marshmallows
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (for frosting)
  • 1/2 cup heavy cream (for frosting)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
  2. Prepare the brownie base: In a large bowl, cream together the softened butter and 2 cups of granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon of vanilla extract.
  3. In a separate bowl, whisk together the flour, 1 cup of granulated sugar, cocoa powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and warm coffee. Mix until just combined. Do not overmix.
  5. Stir in the 1 cup of chocolate chips. Pour the batter into the prepared pan.
  6. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached.
  7. Remove the cake from the oven. Immediately sprinkle the miniature marshmallows evenly over the hot cake. Let it sit for 5 minutes until the marshmallows soften slightly.
  8. Prepare the whipped topping: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form. Gently spread this over the marshmallow layer.
  9. Prepare the chocolate frosting: Place 1 cup of chocolate chips in a heatproof bowl. Heat 1/2 cup of heavy cream until it just begins to simmer. Pour the hot cream over the chocolate chips. Let it sit for 5 minutes, then whisk until smooth and glossy.
  10. Pour the chocolate frosting evenly over the whipped topping layer.
  11. Chill the cake for at least 2 hours before slicing and serving. This is the ultimate chocolate cake dessert.

Notes

  • For a richer flavor in the base, substitute the coffee with dark roast coffee or espresso.
  • If you prefer a firmer topping, you can use a stabilized whipped cream recipe instead of simple whipped cream.
  • This cake tastes best when served cool, but not straight from the refrigerator. Let it sit at room temperature for 15 minutes before cutting.

Nutrition

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