Gooey, fudgy, MISSISSIPPI MUD CAKE! So moist & easy

Preheat the oven to 180 C or 350 F.

Grease the bottom and sides of a 9 by 13 inch cake pan.

Sift together 210 g of plain all-purpose flour, 75 g of cocoa powder, 2 tsp of baking powder, 1 tsp of baking soda, and 1 tsp of salt in a bowl and mix well.

In a large bowl, combine 200 g of soft light brown sugar, 200 g of white granulated sugar, 56 g of melted unsalted butter, 105 g of canola oil, 180 g of room temperature whole milk, 2 large eggs, and 2 and 1/2 tsp of vanilla. Whisk until well combined.

Add the sifted dry ingredients to the wet ingredients and mix until just combined.

Prepare 180 g of strong hot coffee by mixing 1 tbsp of instant coffee powder with 180 g of hot water, then add it to the batter and mix until just combined.

Pour the batter into the prepared cake pan and drop the cake tin lightly on the counter to remove air bubbles.

Bake in the preheated oven for 27 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.

Immediately top the baked cake with 283 g of mini marshmallows and return to the oven for 3 minutes until the marshmallows are slightly melted and puffed up.

Let the cake cool to room temperature before preparing the frosting.

In a saucepan over low to medium heat, combine 113 g of heavy cream, 200 g of semi-sweet chocolate, 113 g of unsalted butter, 85 g of powdered sugar, 1/4 tsp of instant coffee powder, 1/4 tsp of salt, 2 tsp of cocoa powder, and 1 tsp of vanilla. Stir until melted and smooth, avoiding a simmer or boil.

Strain the frosting to remove lumps, then evenly distribute it over the cooled cake, spooning it on top to ensure even coverage.

Let the frosting set for about 30 minutes to 1 hour before slicing and serving the cake.

Equipment Needed

Spice Level:

Allergens