Mississippi Mud Cake
This Mississippi Mud Cake consists in a layer of cakey brownies topped with marshmallows and chocolate ganache. A chocolate lover's dream!
Equipment
- 1 8 x 8 inch square pan
- parchment paper
Ingredients
For the brownie base
- 1 cup all purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil or canola oil
- 1 egg at room temperature
- 3 tbsp whole milk
- 2 tbsp sour cream
- 1/2 cup boiling water
- 1 tsp vanilla extract
For the topping:
- 5 oz miniature marshmallows
For the chocolate ganache frosting:
- 3 oz semisweet chocolate
- 1/3 cup cream
Instructions
- Heat oven to 350 F. Grease and line an 8 x 8 inch square cake pan with parchment paper.
- In a large mixing bowl, sift together dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, salt).
- Add wet ingredients (oil, eggs, milk, vanilla extract, and sour cream) to the flour mixture and use an electric mixer on medium speed to combine.
- Pour hot water in and mix on low speed to combine.
- Pour batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove hot cake from the oven and sprinkle marshmallows over the top, covering it completely.
- Return to oven for 2-3 minutes until mini marshmallows are slighlty puffed. Cool cake before drizzling the warm frosting over the top of the fluffy marshmallows.
For the chocolate ganache frosting:
- In a small saucepan, bring cream to a simmer.
- Stir in finely chopped semisweet chocolate. Continue stirring until chocolate mixture is smooth, glossy, frosting forms.
- Pour the warm icing over the top of the cake. Let ganache set in refrigerator before slicing and serving.