If you are looking for the perfect dessert to make for any occasion, then look no further than Mississippi Mud Cake! Not only is this a delicious, moist cake full of chocolatey goodness, but it’s also incredibly easy to make. With our recipe, you can use either a homemade cake or your favorite boxed cake mix – either way will turn out delicious! Keep reading to find out how to make this delectable dessert.
Mississippi mud cake is a chocolate cake that is popular in the American South. It is made with chocolate, coffee, and often has a marshmallow topping. The cake gets its name from its dark color, which is similar to the color of the Mississippi River.
This cake is perfect for any chocolate lover! The rich chocolate flavor comes from both the cake itself and the frosting. And the coffee adds a nice depth of flavor that takes this cake to the next level. If you want a real treat, top it off with some marshmallows. They’ll add a touch of sweetness and make this already delicious cake even better.
This Mississippi Mud Cake recipe is the perfect dessert for any chocolate lover! The cake is made with three layers of moist, rich chocolate cake, each separated by a layer of creamy chocolate frosting. The cake is then covered in a thick layer of chocolate ganache and topped with chopped pecans.
The result is a decadent, rich dessert that is sure to satisfy any sweet tooth! This Mississippi Mud Cake is also very easy to make, so it is the perfect recipe for anyone who loves chocolate but doesn’t want to spend hours in the kitchen.
Tips:
-This cake is best served cold or at room temperature.
-If you want a more intense chocolate flavor, use a dark chocolate cocoa powder.
-To get a really smooth frosting, make sure to use softened butter.
Conclusion & Recipe:
Mississippi mud cake is a rich and decadent dessert that’s perfect for any occasion. Whether you top it with chocolate or marshmallow frosting, this cake is sure to please everyone.
Mississippi Mud Cake
Ingredients
- Ingredients
CAKE
- 1 cup 2 sticks, or 225g butter, melted
- 1/2 cup 120ml, 45g cocoa powder
- 1 1/2 cups 360ml/300g sugar
- 4 large eggs lightly beaten
- 1 teaspoon 5ml vanilla extract
- 1 1/2 cups 360ml or 190g all-purpose flour
- 1/2 teaspoon salt
- 2 cups 480ml, chopped roasted walnuts, pecans, or other favorite nuts
- 10 ounces 4 cups or 283g mini marshmallows
- Optional: Additional chopped nuts to top
- Flakey sea salt optional topping
CHOCOLATE TOPPING
- 1 lb. 3 3/4 cups 455g powdered Sugar, sifted
- 1/2 cup 120ml milk
- 1/2 teaspoon 3ml vanilla
- 1/3 cup 80ml, cocoa powder
- 1/4 cup 60g, butter, softened
- Additional milk can be used to thin the frosting.
Instructions
- Pre-heat oven to 350°F Butter or nonstick cooking spray can be used to grease a 9x13-inch baking pan
- You can make the cake! Combine the 1/2 cup of cocoa powder and the melted butter in a large bowl until it is well blended. Blend in the sugar, eggs, and vanilla. Add flour and salt.
- Add the nuts. Place the batter in a pan.
- Bake for 35 minutes, or until a toothpick comes clean.
- Bake the cake. While the cake is baking, prepare the chocolate toppingg. Set aside.
- Sprinkle marshmallows on top of the cake after it is taken out of the oven. Bake for three minutes more. The marshmallows will begin to soften and melt.
- After removing the marshmallow-cake from the oven, spread the chocolate topping on top of the cake in small mounds. Mix the chocolate topping and softened marshmallows together. Flakey salt and additional nuts may be added. Let cool, then serve. Enjoy!
