Double Fudge Mississippi Mud Cake

Decadent, fudgy chocolate cake loaded with gooey marshmallows, toasted pecans, and rich chocolate frosting, pure Southern indulgence!

Course Cakes, Dessert

Cuisine American, Southern

Keyword chocolate-cake-recipes, double-fudge-mississippi-mud-cake, mississippi-mud-fudge-cake

Prep Time 25

Cook Time 35

Cooling time 4

Total Time 5

Servings pieces

Calories 329kcal

Author Melissa Sperka

Ingredients

Double Fudge Cake:
1/2 cup cocoa dissolved in 1/2 cup hot water
1 cup semi sweet chocolate chips melted with 3 Tbsp heavy cream
1 cup 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
1 10.5 oz bag mini marshmallows
1 1/2 cups chopped pecans divided
Chocolate Icing:
3/4 cup butter
3/4 cup heavy cream plus additional as needed to thin
3/4 cup cocoa
1 tsp pure vanilla extract
3 cups powdered sugar

Instructions

Preheat the oven to 350°F Butter and flour an 11x15x2-inch metal baking pan or spray with baking spray. Set aside. [Tip: A smaller 13 x 9 inch pan won't hold the batter, toppings and icing.]
Mix together the hot water and cocoa powder until dissolved. Set aside.
Melt chocolate chips with heavy cream in a microwave safe bowl using the melt function stirring until completely smooth.
Cake Batter: In a large mixing bowl using an electric mixer, cream together butter, granulated sugar, brown sugar and vanilla extract. Cream for 2-3 minutes until fully combined. Add eggs one at a time stopping to scrape the bowl periodically.
Add the cocoa mixture to the mixing bowl. Continue to beat for another 1-2 minutes until the ingredients are combined.
In a medium bowl use a whisk to 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 for 1-2 minutes stopping scrape the sides of the bowl periodically.
Pour batter into prepared cake pan. Spread evenly.
Bake for 30-35 minutes or until a toothpick inserted into the middle shows moist crumbs.
Remove from the oven and immediately arrange mini marshmallows on top. Return to the oven for 1-2 minutes to allow the marshmallows to soften. Sprinkle with pecans reserving 1/4 cup for garnishing. Set aside while you prepare icing.
Chocolate Icing: Melt butter, heavy cream and cocoa together in a saucepan over medium-low. Melt just until smooth. Remove from heat and add vanilla extract. Mix well.
Use an electric mixer on medium-low speed to gradually add powdered sugar. Add more cream to thin until it reaches drizzle consistency, if needed.
Pour warm icing over marshmallows and pecans. Sprinkle finely chopped pecans on top to garnish. Set aside to cool.
To Toast the Pecans. Spread the pecans on a baking sheet in a single layer. Toast in a preheated 350°F oven for 6-8 minutes.

Notes

Cake Mix Hack - If you'd prefer to make this cake using a cake mix, I recommend using a fudge cake mix. Prepare per the directions on the box for making as a sheet cake. When doing so, begin the recipe directions on how to top the cake with marshmallows, pecans and frosting after baking. A cake mix version will make far less less batter so a 13x9-inch pan will work. You may only need half of the marshmallows and frosting.
Butter - You can use salted butter or unsalted butter. You could also use vegetable oil in place of butter, if desired.
Alternate Chocolate Cake - If you'd like to make this cake with another made-from-scratch chocolate cake try my Chocolate Buttermilk Cake in a 13x9-inch sheet pan, instead.
Use the Right Size Pan - This ooey gooey cake needs to be baked in the right pan. Use an 11x15x2-inch pan for this recipe as written. A smaller pan will only work if you choose to use a cake mix or chocolate buttermilk cake recipe.

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