Prepare to embark on a decadent chocolate journey that will redefine your dessert expectations! This Mississippi Mud Cake isn't just a recipe—it's a rich, gooey masterpiece that combines the most sinful chocolate flavors with marshmallow magic. Imagine a cake so intensely chocolatey and luxurious that it will make chocolate enthusiasts weak in the knees, with a molten center that promises pure indulgence in every single bite.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 4 large eggs
- 2 cups all-purpose flour
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup mini marshmallows
- 1 cup chocolate chips
- 1 cup pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Sift the unsweetened cocoa powder into the butter-sugar mixture, blending thoroughly until a smooth, rich chocolate base is formed.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, combine the all-purpose flour with a pinch of salt. Gradually add the flour mixture to the wet ingredients, alternating with buttermilk.
- Stir in the vanilla extract, mixing until the batter is smooth and no flour streaks remain.
- Pour the cake batter into the prepared baking pan, spreading evenly with a spatula to create a level surface.
- Bake in the preheated oven for 35-40 minutes. Test for doneness by inserting a toothpick into the center - it should come out with a few moist crumbs.
- Remove the cake from the oven and immediately sprinkle mini marshmallows over the hot surface, covering the entire cake.
- Sprinkle chocolate chips evenly over the marshmallows, allowing the residual heat to slightly melt them.
- If using, scatter chopped pecans over the marshmallow and chocolate chip layer.
- Allow the cake to cool in the pan for 15-20 minutes, during which the marshmallows will become gooey and slightly golden.
- For the final touch, you can drizzle additional melted chocolate or chocolate frosting over the top if desired.
- Cut into squares and serve warm, allowing the marshmallow and chocolate layers to create a decadent, gooey texture.
Tips
- Use room temperature ingredients to ensure smooth, even mixing and optimal cake texture.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- For extra richness, use high-quality cocoa powder and pure vanilla extract.
- Check your cake's doneness early - ovens can vary, so start testing at 35 minutes.
- Allow the cake to cool slightly before adding marshmallows to get that perfect gooey melt.
- For a professional touch, use a offset spatula to spread batter and toppings evenly.
- Store leftovers (if any!) in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 125mg
