Prepare to embark on a decadent chocolate journey that will make your taste buds dance with pure delight! This Mississippi Mud Layer Cake isn't just a dessert - it's a chocolate experience that promises to transform your ordinary day into an extraordinary culinary adventure. Imagine layers of rich, moist chocolate cake, generously frosted and topped with gooey marshmallows and chocolate chips that will make chocolate enthusiasts weak at the knees. Whether you're looking to impress guests or simply treat yourself to the most sinful chocolate cake ever, this recipe is your golden ticket to dessert heaven!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup mini marshmallows
- 1/2 cup chocolate chips
- 1 cup chocolate frosting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until thoroughly combined and no lumps remain.
- In a separate bowl, beat the eggs until well mixed. Add whole milk, vegetable oil, and vanilla extract. Whisk these wet ingredients until smooth and fully incorporated.
- Gradually pour the wet ingredient mixture into the dry ingredients, stirring gently. Mix until just combined, being careful not to overmix the batter.
- Slowly add the boiling water to the batter, stirring continuously. The batter will become thin and smooth. This helps create a rich, moist cake texture.
- Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to release any air bubbles.
- Bake in the preheated oven for 30-35 minutes. Test for doneness by inserting a toothpick into the center of the cakes - it should come out clean with just a few moist crumbs.
- Remove cakes from the oven and let cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.
- Once cooled, spread a layer of chocolate frosting between the cake layers. Cover the top and sides of the cake with remaining frosting.
- Sprinkle mini marshmallows and chocolate chips over the top of the frosted cake, creating a classic Mississippi Mud cake appearance.
- For best results, refrigerate the cake for 30 minutes before serving to allow the frosting to set. Slice and serve chilled or at room temperature.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent baking.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- The boiling water is crucial - it helps bloom the cocoa powder and creates an incredibly moist cake.
- Allow the cake to cool completely before frosting to prevent melting and sliding.
- For extra richness, use high-quality cocoa powder and pure vanilla extract.
- To get clean cake slices, dip your knife in hot water and wipe dry between cuts.
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- For best texture, let the cake sit at room temperature for 15-20 minutes before serving.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 65g
Protein: 6g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 40mg
