Mississippi Mud Cake

Save this recipe!

Get this sent to your inbox, plus get new recipes from me every week!

Please enable JavaScript in your browser to complete this form.

Title Post Email

Email *

Save

I have to admit that I was pretty scared this week. At one point I thought thegalleygourmet.net was gone for good. *Poof * Fortunately that did not happen and I am back up and running so that I can share great recipes like this one!

Mississippi Mud Cake is named for its appearance. The dense cake resembles the banks of the Mississippi River and the gooey chocolate sauce resembles the mud. Thankfully, it tastes positively choco-rific and nothing like the muddy waters of the mighty river.

It is best served immediately after drizzling the cake with some of the chocolate sauce while serving the remaining sauce on the side (yes, drag your fork full of cake through the muddy pool), but it is also great the next day, cut into squares and eaten out of hand like a cake-bar. Either way, it will be delicious!

No ratings yet

Mississippi Mud Cake

By Nicole

Prep: 15 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr 5 minutes mins

Servings: 16

Pin Print

This classic Southern chocolate cake with gooey marshmallows couldn't be easier to whip up!

Equipment

• 9 x 13-inch baking pan with lid

Ingredients 

1x2x3x

• ▢ 2 ¼ cups granulated sugar
• ▢ 2 cups unbleached all-purpose flour
• ▢ ¾ cup cocoa powder
• ▢ 1 teaspoon espresso powder
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon Kosher salt
• ▢ 8 ounces (1 cup) unsalted butter
• ▢ 1 ½ cups whole milk, at room temperature
• ▢ 2 extra-large eggs, at room temperature and lightly beaten
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 (10 ounce) bag mini marshmallows
• ▢ 12 ounces semisweet chocolate
• ▢ ⅓ cup heavy whipping cream
• ▢ ⅓ cup Lyle's Golden Syrup, light corn syrup, or brown rice syrup.
• ▢ 1 cup chopped pecans, toasted

Cook ModePrevent your screen from going dark

Instructions 

• Preheat the oven to 350º F.  Spray a 9×13-inch baking pan with non-stick baking spray; set aside.
• In a large bowl, whisk together the sugar, flour, cocoa, espresso powder, baking powder, and salt; set aside.  In a medium saucepan, melt the butter over medium heat; add the milk and stir to combine.  Add milk mixture to flour mixture and whisk until smooth and combined.  Pour batter into prepared pan.
• Bake for 40 minutes. Remove cake from oven and sprinkle marshmallows over the top. Return to the oven and bake until a wooden pick inserted in the center comes out clean, about 5 minutes. Transfer to a wire rack and cool.
• Meanwhile, combine the chocolate, cream, and syrup in a medium saucepan. Cook over medium heat, whisking occasionally until chocolate is melted and smooth, about 6 minutes.
• Drizzle ½ to 1 cup of warm glaze over cooled cake and sprinkle with pecans. Enjoy!

Notes

Substitutions:

Brown rice syrup or light corn syrup can be substituted for Lyle’s Golden Syrup.

To store:
Keep well covered, at room temperature, or refrigerate for up to a week.

Nutrition

Calories: 510kcal, Carbohydrates: 62g, Protein: 6g, Fat: 28g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.5g, Cholesterol: 61mg, Sodium: 175mg, Potassium: 280mg, Fiber: 4g, Sugar: 43g, Vitamin A: 509IU, Vitamin C: 0.1mg, Calcium: 108mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @thegalleygourmet or tag #thegalleygourmet!