Mississippi Mud Chocolate Cake (Print)
Southern chocolate cake with marshmallows and pecans for a gooey, fudgy treat everyone will love.
# Ingredients:
→ Cake Base
01 -
200 g all-purpose flour
02 -
45 g unsweetened cocoa powder
03 -
2 teaspoons baking powder
04 -
300 g granulated sugar
05 -
170 g unsalted butter, melted
06 -
3 large eggs
07 -
2 teaspoons vanilla extract
→ Toppings
08 -
150 g mini marshmallows
09 -
75 g pecans or walnuts, chopped (optional)
→ Chocolate Glaze
10 -
100 g chocolate chips
11 -
30 g unsalted butter
# Steps:
01 -
Preheat oven to 175°C and grease a 23 x 33 cm baking dish.
02 -
In a large mixing bowl, whisk together flour, cocoa powder, baking powder, and granulated sugar until well blended.
03 -
In a separate bowl, whisk together melted butter, eggs, and vanilla extract until smooth and fully emulsified.
04 -
Pour the butter-egg mixture into the dry ingredients, stirring gently until just combined and no pockets of flour remain. Avoid overmixing.
05 -
Spread the batter evenly in the prepared baking dish. Bake for 25–30 minutes, or until a toothpick inserted into the centre comes out with moist crumbs.
06 -
Remove from oven, sprinkle mini marshmallows and chopped pecans or walnuts evenly over the cake. Return to oven for 5 minutes, until marshmallows are golden and slightly melted.
07 -
Melt chocolate chips and butter together in a heatproof bowl set over simmering water, stirring until smooth.
08 -
Drizzle warm chocolate glaze over the marshmallow-topped cake. Allow to cool slightly before slicing and serving.
# Additional Notes:
01 -
For enhanced depth of flavour, a teaspoon of instant coffee or espresso powder may be added to the dry ingredients.
02 -
Nuts may be omitted or substituted with chocolate chips or coconut flakes according to personal preference.