Double Fudge Mississippi Mud Cake

Double Fudge Mississippi Mud Cake

Servings 30 -36 pieces
Author Melissa Sperka


  • For the Double Fudge Cake you'll need:
  • 1/2 cup hot water mixed with 1/2 cup of cocoa powder & 1 tsp espresso powder
  • 1 cup semi sweet chocolate chips melted with 3 Tbsp heavy cream
  • 1 cup [2 sticks] unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 3 large eggs
  • 2 1/2 cups all purpose flour
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 1/2 cups buttermilk
  • 1 tsp pure vanilla
  • For the topping:
  • 1 [10.5 oz] bag mini marshmallows
  • 1 1/2 cups chopped pecans toasted & divided
  • For the icing:
  • 3/4 cup butter
  • 3/4 cup heavy cream [plus add'l if needed to thin]
  • 3/4 cup cocoa
  • 1 tsp pure vanilla
  • 3 cups powdered sugar


  • Preheat the oven to 350°F Butter and flour an 11 x 15 x 2 inch metal baking pan or spray with baking spray. Set aside. [Don't use a smaller 9 x 13 inch pan. It won't hold the batter, toppings and icing]
  • Mix together the hot water, cocoa powder and espresso powder until dissolved.
  • Melt the semi-sweet chocolate with the heavy cream in the microwave until completely smooth.
  • In a mixing bowl, cream together the butter, granulated sugar, brown sugar and vanilla. Cream for 3-4 minutes until combined. Beat in the eggs one at a time. Stop to scrape the bowl and beater as needed.
  • Add the water-cocoa-espresso mixture to the mixing bowl. Continue to beat for another 1-2 minutes until the ingredients are combined.
  • Sift together the flour, baking soda and salt. Add to the mixing bowl alternatively with the buttermilk.
  • Add the melted semi-sweet chocolate. Beat the batter together making sure you stop to scrape the sides of the bowl periodically so all of the ingredients are fully incorporated.
  • Pour the batter into the prepared pan and spread from end to end. Bounce the cake pan a couple of times on the counter to remove any trapped air bubbles and settle the batter.
  • Bake for 30-35 minutes or until a toothpick inserted into the middle comes out with moist crumbs.
  • Remove from the oven and immediately arrange the mini marshmallows on top of the cake while hot.
  • Return to the oven for 1-2 minutes to allow the marshmallows to soften. [If you prefer the marshmallows to maintain their texture, skip this step]
  • Sprinkle 1 cup of chopped pecans over the marshmallows.
  • To prepare the icing, melt the butter, heavy cream and cocoa together in a sauce pan on the stovetop. Melt just until smooth. Remove from the heat and add the vanilla.
  • Beat in the powdered sugar. Add additional cream if needed to bring it to a "drizzle" consistency.
  • Pour the warm icing over the soft marshmallows and toasted pecans. Sprinkle finely chopped pecans on top to garnish if desired.
  • Store at room temperature.


To toast the pecans. Spread the pecans on a baking sheet in a single layer. Toast at 350°F for 6-8 minutes.
*If you'd prefer to make this cake using a cake mix, I recommend using Betty Crocker Triple Fudge cake mix. Prepare per the directions on the box for making a 9 x 13 inch sheet cake. Then follow the recipe directions beginning in step #10 for topping the cake.*