mississippi mud cake

You can make the cake in advance too like 1-2 days before the actual day you want to cook it. It is perfect at room or refrigerator temperature. Moreover, it stays perfect for 3 months in your freezer.

Mississippi Mud Cake

sugar

Brown sugar half cup

salt

Eggs 2

Baking soda 1 tablespoon

Baking powder 1 tablespoon

cocoa powder

Vanilla essence 1 teaspoon

Boiling water 1 cup

Milk 6 tablespoons

Sour cream milk 3 tablespoons

pack of mini marshmallows

Cocoa butter 2 tablespoons

Powdered sugar 3 cup

Preheat the oven to 350 degrees and grease the recommended baking pan.

Take a bowl and add all the dry ingredients in it and mix it well.

In another bowl, add the other ingredients and beat it at high speed. Add the dry ingredients to that bowl and mix it well.

Transfer to the baking pan and bake it for 28-30 minutes. You will know when it's done by checking it with a toothpick. If it comes out clean, your cake is done.

Remove the cake from the oven and add the marshmallows to the top of the hot cake. Cover your cake with the marshmallows and bake it for 2-3 minutes. The melted marshmallows are a treat.

For the frosting add the butter to a saucepan and heat it. Pour the milk, cocoa powder and whisk in on a medium flame. Add the mixture to an electric mixer with the last two ingredients and mix it.

Keep it in the fridge and let it cool and add over the top of the cake. You can let your topping cool for half an hour. The cake can be served hot or let cool for some hours.

Mississippi Mud Cake is an ooey gooey chocolate cake with marshmallows, pecans and a fudgy chocolate glaze.

butter (softened)

eggs

flour

cocoa

baking powder

pecans (plus more for topping (optional))

vanilla

Chocolate Glaze (recipe below)

marshmallows

milk

butter

Preheat oven to 325 degrees F.

In a large mixing bowl and with an electric mixer, beat butter until fluffy, then gradually add sugar, beating at medium speed until well-blended. Add eggs, one at a time, beating well after each addition.

In a separate bowl, combine flour, cocoa, baking powder and salt; stir well. Add to butter mixture, beating at low speed until blended. Stir in pecans and vanilla.

Pour batter into a 13x9-inch baking dish coated with cooking spray. Bake for 16 minutes or just until set (not until toothpick tests clean or cake will be overbaked.) While cake bakes, prepare Chocolate Glaze; set aside.

Remove cake from the oven and top with marshmallows. Bake for 6-8 minutes more or until marshmallows are soft. Remove from the oven. Drizzle with Chocolate Glaze and let cool.

Cake

Combine sugar and cocoa in a bowl and stir.

Combine milk and butter in a 1-cup glass measuring cup. Microwave for 1 minute on high. Add milk mixture and vanilla to sugar mixture; beat at low speed of a mixer until blended. Set aside until ready to use.

Chocolate Glaze

I have made this cake a few times now and it always is a great hit.

If you’re after a rich, chocolatey dessert that’s gooey, fudgy, and a little nostalgic, this Mississippi Mud Cake is it! It starts with a moist chocolate cake, topped with melty marshmallows and finished with a silky chocolate frosting. Decadent, messy in the best way, and perfect for feeding a crowd straight from the pan.

Mississippi Mud Cake (So Moist!)

all-purpose flour

tsps baking powder

tsp baking soda

light brown sugar

white granulated sugar

milk (room temperature)

unsalted butter (melted)

vegetable oil (I use canola oil)

eggs (room temperature)

vanilla extract/essence

coffee

heavy cream

chocolate

unsalted butter

sugar (also known as icing/confectioners' sugar)

instant coffee powder

(omit

tsps unsweetened cocoa powder

Preheat your oven to 180°C (350°F) conventional (see note 2 if using a convection oven with a fan) and grease the bottom and sides of a 9x13-inch cake pan (I use my homemade cake release). Don&#39;t line the bottom, as the cake is served straight from the pan.

In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Using a whisk, mix until well combined. Set aside.

In a large mixing bowl, add the brown sugar, white sugar, melted butter, oil, milk, eggs, and vanilla extract. Using a whisk, mix until well combined.

Add the sifted dry ingredients to the wet ingredients and whisk until just combined. Do not overmix.

In a separate bowl or jug, mix instant coffee powder with hot water to make a strong coffee (or use espresso). Add the hot coffee to the batter and whisk again until just combined.

Pour the batter into the prepared cake pan. Tap the pan lightly on the counter to release any large air bubbles. Bake for about 27 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.

Once baked, immediately top the cake with the mini marshmallows. Return the pan to the oven for 2–3 minutes, or until the marshmallows are slightly melted and puffed up. Don’t overbake, otherwise the marshmallows will become tough.

Once done, set aside to cool completely. Once cool, prepare the chocolate frosting.

Chocolate Cake

In a saucepan over low to medium heat, add the heavy cream, semi-sweet chocolate, unsalted butter, powdered sugar, instant coffee powder, salt, cocoa powder, and vanilla extract. Stir everything together, and let the mixture melt gently. Once smooth and silky, remove the saucepan from the heat. Do not let it simmer or boil.

I like to run my frosting through a sieve to ensure there are no lumps, but this step is optional. Once the frosting is done, spoon the warm frosting evenly over the top of the cake. It helps to use a large spoon to distribute it, as spreading can be tricky over the marshmallows.

Let the frosting set at room temperature for 30 minutes to 1 hour before slicing and serving.

Chocolate Frosting

https://www.youtube.com/watch?v=jQ7EfBfU67U

If you’re after a rich, chocolatey dessert that’s gooey, fudgy, and a little nostalgic—this Mississippi Mud Cake is it! It starts with a moist chocolate cake, topped with melty marshmallows and finished with a silky chocolate frosting. Decadent, messy in the best way, and perfect for feeding a crowd straight from the pan.

RECIPE: https://cakesbymk.com/recipe/mississippi-mud-cake/
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Cake Recipes: https://youtube.com/playlist?list=PLHs34tfPHZqbUuM_G5pbr9truMShVMlw9&si=eLjkiF1zsczfRdP9
Frosting Recipes: https://youtube.com/playlist?list=PLHs34tfPHZqZL9EGfRvjoU1Q8xGi8cgOh&si=7FnPpcbIvdgF6Oty

INGREDIENTS:

🔹Chocolate Cake

▢1¾ cups (210 g) all-purpose flour
▢¾ cup (75 g) unsweetened cocoa powder - Dutch processed preferred 
▢2 tsps baking powder
▢1 tsp baking soda
▢1 tsp salt - only use ½ tsp if using salted butter in this recipe
▢1 cup (200 g) soft light brown sugar
▢1 cup (200 g) white granulated sugar
▢¾ cup (180 g) whole milk - room temperature
▢¼ cup (56 g) unsalted butter - melted
▢½ cup (105 g) unflavored vegetable oil - I use canola oil
▢2 large eggs - room temperature
▢2½ tsps vanilla extract/essence
▢¾ cup (180 g) strong hot coffee - I use 1 tbsp instant coffee powder in 180g (¾ cup) hot water, but you can use espresso as well.
▢5½ cups (283 g) mini marshmallows - 10 ounces in the US. For putting on top once the cake is done

🔹Chocolate Fudge Frosting

▢½ cup (113 g) heavy cream
▢1¼ cups (200 g) semi-sweet chocolate - roughly chopped. I use 50% dark chocolate
▢½ cup (113 g) unsalted butter
▢½ cup (85 g) powdered sugar - also known as icing/confectioners' sugar
▢¼ tsp instant coffee powder
▢¼ tsp salt - omit if using salted butter
▢2 tsp unsweetened cocoa powder - Dutch processed preferred 
▢1 tsp vanilla extract/essence


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Gooey, fudgy, MISSISSIPPI MUD CAKE! So moist & easy

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