Description
This decadent Mississippi Mud Cake is a rich, chocolatey dessert featuring a moist cocoa-infused cake base layered with gooey marshmallow crème and finished with a luscious chocolate cocoa frosting. The combination of melted butter, cocoa, and optional coconut and pecans creates a moist and flavorful cake perfect for any chocolate lover. Serve it warm for a melty, indulgent treat or allow it to set for easier slicing.
Ingredients
Scale
Cake
- 4 eggs
- 2 cups white sugar
- 1 cup butter, melted (2 sticks)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/3 cup cocoa powder
- 1/2 teaspoon kosher salt
- 1 cup flaked coconut (optional)
- 1/2 cup chopped pecans (optional)
Frosting
- 1 (7-ounce) jar marshmallow crème
- 1/2 cup butter, melted (1 stick)
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 6-8 tablespoons milk
- 4 cups powdered sugar
- 1/4 teaspoon kosher salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan thoroughly with butter to prevent sticking.
- Beat eggs and sugar: In a large bowl or stand mixer, beat 4 eggs until thick and fluffy. Gradually beat in 2 cups of white sugar and 1 teaspoon vanilla extract until well combined and smooth.
- Melt butter and combine dry ingredients: In a separate bowl, melt 1 cup of butter. To this, whisk in 1 cup all-purpose flour (spooned and leveled), 1/2 cup plus 1/3 cup cocoa powder, and 1/2 teaspoon kosher salt. If using, stir in the flaked coconut and chopped pecans now.
- Mix batter: Add the butter-flour mixture into the egg mixture and beat well until all ingredients are thoroughly combined into a smooth batter.
- Pour batter into pan: Transfer the batter into the prepared 9×13 inch pan, spreading evenly.
- Bake the cake: Bake in the preheated oven for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Prepare frosting: While the cake is baking, clean your mixing bowl. Melt 1/2 cup butter and beat in 1/2 cup cocoa powder. Add 1 teaspoon vanilla extract, 2 cups powdered sugar, and 1/4 teaspoon kosher salt and beat well until smooth.
- Adjust frosting consistency: Add about 3-4 tablespoons of milk, then the remaining 2 cups powdered sugar. Beat well and add more milk as needed to achieve a spreadable yet thick frosting consistency.
- Top cake with marshmallow crème: When the cake is done, remove it from the oven and immediately spread the entire jar (7 ounces) of marshmallow creme evenly over the hot cake surface.
- Frost the cake: Spread the prepared chocolate frosting over the marshmallow layer. Use a spatula or a knife to swirl the frosting decoratively over the top.
- Serve: The cake can be served warm for a gooey, messy delight or allowed to cool and set at room temperature for neat slicing. Enjoy!
Notes
- Optional ingredients like flaked coconut and chopped pecans add texture and flavor but can be omitted if desired.
- Spreading marshmallow crème on the hot cake allows it to melt slightly, creating a gooey top layer.
- Serving warm results in a messier cake but a wonderfully gooey experience; letting it cool makes slicing easier.
- Make sure to use kosher salt for best flavor, but you can substitute with regular salt if needed, adjusting measurement.
