Mississippi mud cake starts with a rich chocolate cake topped with layers of marshmallow fluff, chocolate ganache, chopped nuts and coconut flakes.
So sinfully delicious, it’s quite possibly the best cake to ever cross my lips.
I don’t know about you but when I was a kid I liked to play in the mud. My love of rainy days started early on. Rain meant mud puddles. Mud puddles meant cake baking.
I would take spoons from our kitchen and make mud cakes, pies and cookies that I decorated with rocks, leaves, grass and acorns. Then I ate them. Not.
One time we ran out of teaspoons. I was in trouble. I was sent out to search the yard for them. Encrusted with dried mud they needed extra scrubbing to come clean. I was only allowed to bring one spoon at a time outside after that. Boo.
The cake is moist, dense and best of all super fudgy. Almost like a brownie. The ooey-gooey “mud” topping is delectable! Sticky-sweet, crunchy and chocolatey. Add a scoop of ice cream for a sundae or freshly whipped cream and a cherry on top.
This mud cake tastes a whole lot better than the rainy day mud cakes of my youth.
Mississippi mud cake starts with a rich chocolate cake topped with layers of marshmallow fluff, chocolate ganache, chopped nuts and coconut flakes.
Ingredients
Instructions
- Preheat the oven to 350°F. Grease and flour a 9" x 13" cake pan.
- In a large bowl whisk the melted butter, cocoa and hot water together until well combined. In a separate large bowl whisk the flour, sugar, soda, salt, and espresso powder together.
- Pour the wet mixture over the dry ingredients and stir to blend, a few lumps are ok, don't over mix. Add the sour cream, eggs, and vanilla. Beat on low with a hand mixer until almost completely smooth, a few lumps are fine.
- Pour the batter into the prepared pan and bake for 30 - 35 minutes or until a tester inserted into the center comes out clean.
- Remove the cake from the oven and after 5 minutes dollop the marshmallow fluff by spoonfuls over the top. As it melts spread evenly over the cake. Allow to cool about 1 hour.
- To make the chocolate topping place the chocolate in a heat proof bowl. Bring the heavy cream to a simmer then pour over the chocolate. Allow to sit for a few minutes then whisk until chocolate is completely melted and smooth.
- While still warm spread or drizzle over the cake and sprinkle with nuts and coconut, if desired.
- Top with freshly whipped cream or vanilla ice cream to serve with a maraschino cherry on top.
Notes
Adapted from King Arthur Flour
Looks sinfully scrumptious! I love the cute square you made, with the cream and the cherry on top. The cherry needs a little flag on it, would be cute ^_^
Pauline recently posted..I live! And I live now in Texas!
Yum!
Oh, my! I’m salivating!
Eva Gallant recently posted..Flaunting Fiction Friday
I’m drooling here!!
Cherine recently posted..Apricot crumb bars
I heard lot about this cake Reeni. I need to try it. Looks delicious.
Swathi recently posted..Chakkapazham/Jackfruit: How to cut Jackfruit