Gooey & Decadent Mississippi Mud Chocolate Cake Recipe

Introduction

This Gooey & Decadent Mississippi Mud Chocolate Cake is a chocolate lover’s dream. With a rich, moist base topped with gooey marshmallows and a luscious chocolate mud sauce, it’s perfect for any occasion that calls for indulgence.

Ingredients

• 2 cups flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup milk
• 1 cup hot water or hot coffee
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 3 cups mini marshmallows
• 1/2 cup butter
• 1/4 cup cocoa powder
• 1/3 cup milk
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 23×33 cm baking pan to prevent sticking.
2. Step 2: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
3. Step 3: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth.
4. Step 4: Slowly pour in the hot water or coffee and mix on low speed. The batter will be quite thin, which is expected.
5. Step 5: Pour the batter into your prepared pan and bake for 30 to 35 minutes. Test doneness with a toothpick; it should come out clean.
6. Step 6: As soon as the cake comes out of the oven, evenly sprinkle the mini marshmallows over the top and let them soften for about 5 minutes.
7. Step 7: Meanwhile, melt the butter in a saucepan over medium heat. Stir in the cocoa powder and milk, cooking for about 1 minute.
8. Step 8: Remove the saucepan from heat and whisk in the powdered sugar and vanilla extract until the sauce is smooth and glossy.
9. Step 9: Drizzle the warm chocolate mud sauce over the softened marshmallows, allowing it to soak into the cake layers.
10. Step 10: Let the cake rest for 20 to 30 minutes before slicing and serving to allow the flavors to meld and the sauce to set slightly.

Tips & Variations

• Use hot coffee instead of water for a deeper chocolate flavor and enhanced richness.
• Try adding chopped nuts like pecans or walnuts for added texture in the batter or topping.
• For an extra indulgent finish, serve with a scoop of vanilla ice cream on the side.
• If you prefer a less sweet version, reduce the powdered sugar in the mud sauce by 1/4 cup.

Storage

Store the cake covered at room temperature for up to 2 days. To keep it longer, refrigerate in an airtight container for up to 4 days. Reheat gently in the microwave to soften the sauce before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark cocoa powder instead of regular cocoa powder?

Yes, using dark cocoa powder will intensify the chocolate flavor, making the cake richer. Just keep the quantity the same.

What if I don’t have mini marshmallows?

You can chop regular marshmallows into small pieces as a substitute. They will soften and melt similarly when placed on the warm cake.

Gooey & Decadent Mississippi Mud Chocolate Cake Recipe

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This Gooey & Decadent Mississippi Mud Chocolate Cake is a rich, indulgent dessert featuring a moist chocolate cake base topped with melty mini marshmallows and a luscious chocolate mud sauce. Perfect for chocolate lovers, it combines a tender, cocoa-infused cake with a sweet marshmallow topping and a velvety chocolate drizzle that seeps into every bite.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 3 large eggs
• 1 cup milk
• 1 cup hot water or hot coffee
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract

Topping Ingredients

• 3 cups mini marshmallows
• 1/2 cup butter
• 1/4 cup cocoa powder
• 1/3 cup milk
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 23×33 cm (9×13 inch) baking pan thoroughly to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined to create the dry base for your cake batter.
3. Add Wet Ingredients: Incorporate the eggs, milk, vegetable oil, and vanilla extract into the dry ingredients. Mix until the batter is smooth and consistent with no lumps remaining.
4. Add Hot Liquid: Slowly pour in the hot water or hot coffee while mixing at low speed. This will thin the batter and help dissolve the cocoa powder for a deeper chocolate flavor.
5. Bake the Cake: Pour the thin batter into the prepared pan and place it in the preheated oven. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
6. Add Marshmallows: Immediately after removing the cake from the oven, evenly sprinkle the mini marshmallows over the hot cake. Let them soften undisturbed for about 5 minutes.
7. Make Chocolate Mud Sauce: While marshmallows soften, melt the butter in a saucepan over medium heat. Stir in the cocoa powder and milk, cooking for 1 minute until combined and smooth.
8. Finish the Sauce: Remove the saucepan from heat and whisk in the powdered sugar and vanilla extract until the chocolate mud sauce is smooth and glossy.
9. Drizzle Sauce Over Cake: Pour the warm chocolate sauce evenly over the softened marshmallows, allowing it to soak into the cake layers below for a rich, decadent finish.
10. Rest and Serve: Let the cake rest for 20 to 30 minutes to allow flavors to meld and sauce to set before slicing and serving.

Notes

• Using hot coffee instead of water intensifies the chocolate flavor without adding caffeine if desired.
• Allow the cake to cool slightly before adding marshmallows to ensure they don’t completely melt.
• You can substitute vegetable oil with melted coconut oil for a slight flavor twist.
• Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free baking mix of equal measure.

Keywords: Mississippi Mud Cake, chocolate cake, marshmallow topping, chocolate mud sauce, decadent dessert, easy chocolate cake recipe