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Mississippi Mud Cake

A rich and fudgy chocolate cake topped with a gooey marshmallow layer and a glossy chocolate icing for the ultimate indulgent dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 15 servings
Course: Desserts
Cuisine: American Southern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup strong black coffee cooled slightly
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 cups mini marshmallows
For the Icing
  • 1/2 cup unsalted butter
  • 1/3 cup unsweetened cocoa powder
  • 3 tablespoons milk
  • 1 pound powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Equipment

  • 9x13 inch baking pan
  • Two mixing bowls
  • Whisk or electric mixer
  • Measuring cups and spoons
  • Saucepan for melting ingredients
  • Wooden spoon or rubber spatula
  • Oven thermometer (optional)
  • Cooling rack
  • Wire whisk for icing

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Sift together 2 cups flour, 2 cups sugar, 3/4 cup cocoa powder, 2 teaspoons baking soda, and 1 teaspoon salt in a large bowl.
  3. In a separate bowl, whisk 1 cup cooled coffee, 1 cup buttermilk, 1/2 cup oil, 2 eggs, and 1 teaspoon vanilla until combined.
  4. Pour the wet mixture into the dry ingredients and stir with a spatula until just combined, about 30 seconds.
  5. Transfer the batter to the prepared pan and spread evenly.
  6. Bake for 30 minutes at 350°F until the edges are set and the center still jiggles slightly.
  7. Remove the cake from the oven and immediately scatter 4 cups mini marshmallows evenly over the surface.
  8. Return to the oven and bake an additional 5 to 8 minutes until the marshmallows are puffed and light golden brown.
  9. Meanwhile, melt 1/2 cup butter in a saucepan over medium heat, whisk in 1/3 cup cocoa powder and 3 tablespoons milk until smooth, then remove from heat and whisk in 1 pound powdered sugar, 1 teaspoon vanilla, and a pinch of salt to reach a pourable consistency.
  10. Let the cake cool for 2 to 3 minutes, then pour the warm icing over the marshmallow layer, allowing it to seep in.
  11. Allow the cake to cool in the pan for at least 30 minutes before slicing.

Notes

Pour the icing over the marshmallows while both are still warm to achieve the signature gooey texture. Use a hot, wet knife for neat slices.