This Mississippi Mud Cake is a rich, decadent dessert that lives up to its name, with a gooey, chocolatey base topped with a layer of melted marshmallows and a smooth frosting. If you’re craving something indulgent that’s bound to impress at gatherings, this cake is your new go-to.
Butter provides the rich, moist base for your cake, ensuring it stays tender and flavorful. Cocoa powder is the star, giving the cake its deep chocolatey flavor without being overly sweet. Granulated sugar sweetens the batter just right, while eggs add structure and moisture. All-purpose flour is your main dry ingredient, giving the cake its form and body. A pinch of salt enhances all the flavors, while vanilla extract adds a subtle layer of aromatic sweetness. The chopped pecans provide a delightful crunch, and mini marshmallows melt into a gooey topping. For the frosting, heavy cream ensures a smooth texture, and powdered sugar sweetens it perfectly.
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more decadent experience, serve with a drizzle of chocolate syrup or a sprinkle of chopped nuts.
First things first, preheat your oven to 350 degrees F (175 degrees C). You'll want a warm oven ready when your batter is mixed. Grab a 9x13 inch baking dish and grease it well. This helps your cake slide out easily after baking.
Now, in a large saucepan over medium heat, melt one cup of butter. Once your butter is liquefied and bubbling gently, stir in half a cup of unsweetened cocoa powder until the mixture is smooth and free of lumps. Remove the saucepan from the heat to prevent overcooking.
With the saucepan off the heat, whisk in two cups of granulated sugar and four large eggs. Mix thoroughly until everything is well combined and you have a glossy batter. Then, add one and a half cups of all-purpose flour and half a teaspoon of salt, stirring until your batter is smooth and consistent.
Stir in one teaspoon of vanilla extract and a cup of chopped pecans. The vanilla adds depth to the chocolate, and the pecans will give your cake a nice crunch. Pour your batter into the prepared baking dish, spreading it evenly with a spatula if needed.
Bake for 25-30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Once out of the oven, immediately sprinkle two cups of mini marshmallows over the top. They’ll melt slightly from the cake’s heat, creating a sticky, delightful layer.
For the frosting, heat a quarter cup of heavy cream in a small saucepan over low heat. Stir in one and a half cups of powdered sugar until it’s smooth and pourable. Drizzle this over the warm cake, spreading it to cover the marshmallows evenly. Let it cool completely before slicing and serving.
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