Chocolate Mud Cake

Chocolate Mud Cake

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 Chocolate Mud Cake

Mississippi Mud Cake

Rating: 51

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 5 minutes

Yield: 1 (9x13) cake

Mississippi Mud Cake

Mississippi mud cake starts with a rich chocolate cake topped with layers of marshmallow fluff, chocolate ganache, chopped nuts and coconut flakes.


1 cup butter, melted
1/2 cup Dutch-process cocoa
1 cup hot water
2 cups (8 1/2 ounces) unbleached all-purpose flour
2 cups (14 ounces) sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon espresso powder
1/2 cup (4 ounces) sour cream
2 eggs
1 teaspoon vanilla extract
1 cup (6 ounces) semisweet chocolate chips or chopped semisweet or bittersweet chocolate
1/2 cup (4 ounces) heavy cream
1 cup diced, toasted pecans or walnuts
1 cup coconut flakes, sweetened or unsweetened
For Serving:
rainbow sprinkles
freshly whipped cream or vanilla ice cream


  1. Preheat the oven to 350°F. Grease and flour a 9" x 13" cake pan.
  2. 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.
  3. 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.
  4. Pour the batter into the prepared pan and bake for 30 - 35 minutes or until a tester inserted into the center comes out clean.
  5. 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.
  6. 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.
  7. While still warm spread or drizzle over the cake and sprinkle with nuts and coconut, if desired.
  8. Top with rainbow sprinkles, freshly whipped cream or vanilla ice cream to serve with a maraschino cherry on top if desired.


Adapted from King Arthur Flour

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