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Mississippi Mud Cake

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!
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Prep Time 25 mins
Cook Time 25 mins
Course Dessert
Cuisine American
Servings 9 servings


  • 1 8 x 8 inch square pan
  • parchment paper


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


  • 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.
Keyword brownie, chocolate, ganache, marshmallow
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