Description
This rich and fudgy Mississippi Mud Cake is a decadent chocolate dessert featuring a moist cocoa batter topped with gooey mini marshmallows and melted chocolate chips. Perfect for chocolate lovers, this easy-to-make cake combines deep chocolate flavor with a chewy, marshmallow topping for an irresistible treat.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 4 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking powder
Toppings
- 2 cups mini marshmallows
- 1 cup chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) so it’s ready when your batter is prepared.
- Prepare the baking pan: Grease and flour a 9×13 inch baking pan to prevent sticking and ensure easy removal of the cake.
- Melt the butter: In a saucepan over low heat, melt the unsalted butter gently until fully liquefied.
- Add sugars and cocoa: Stir in the granulated sugar, brown sugar, and unsweetened cocoa powder with the melted butter to create a smooth chocolate mixture.
- Cool the mixture: Remove the saucepan from heat and let the mixture cool slightly to avoid scrambling the eggs in the next step.
- Incorporate eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated and create a smooth batter.
- Add dry ingredients: Stir in the all-purpose flour, baking powder, and vanilla extract until just combined into a thick batter.
- Pour into pan: Transfer the batter evenly into the prepared 9×13 inch baking pan, smoothing the top with a spatula.
- Bake the cake: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
- Add marshmallows and chocolate chips: Immediately remove the cake from the oven and sprinkle mini marshmallows and chocolate chips evenly over the top.
- Finish baking: Return the pan to the oven for an additional 5 minutes, allowing the marshmallows to melt and chocolate chips to soften and melt slightly.
- Cool and serve: Let the cake cool completely before slicing and serving to enjoy the perfect fudgy texture and gooey topping.
Notes
- Ensure the butter mixture is not too hot before adding eggs to prevent scrambling.
- Use a toothpick test to check doneness—if it comes out clean or with a few moist crumbs, the cake is ready.
- For extra richness, consider using dark chocolate chips instead of regular ones.
- Allow the cake to cool before cutting to maintain clean slices and prevent marshmallow topping from running.
- This cake can be stored in an airtight container for up to 3 days at room temperature.
