This is the ultimate American chocolate cake recipe. Mississippi Mud Cake was my uncle’s favourite and for over 20 years has been the dessert that my family has depended on me to bring to every occasion. A small slice of this cake will satisfy the biggest sweet tooth.
Mississippi Mud Cake
Mississippi Mud Cake is a rich, chocolate cake with coconut and walnuts (you can leave them out if you prefer) covered with marshmallow creme and a chocolate fudge frosting that is so rich.
Don’t confuse Mississippi Mud Cake with Mississippi Mud Pie. Mississippi Mud pie is very similar to what the British would call a chocolate tart. This cake is much so much more than a tart.
Cake, Cupcakes & Fairy Cakes
Mississippi Mud cake is a family recipe that is incredibly rich and makes a very generous cake. You can make it in one large Mary Berry Traybake Cake Tin (34.5cm x 24 cm / 12in x 9in) which is perfect for cutting into squares and feeding a crowd.
I usually make 2 ramekins (one for me and one for hubby) and then two 9×9 or 8×8 cakes for a bake sale, school fetes, fundraisers or potlucks. You can also turn this into cupcakes – it will make about 18 regular cupcakes and about 36 fairy cakes.
I’d recommend using a Kitchenaid Artisan Mixer for the cake and a hand mixer for the frosting. The two beaters always saved an argument between me and my sister on who got to lick the spoon after the cake was frosted.
Why don’t they ever show that bit on Great British Bake Off?SaveSave
Mississippi Mud Cake Recipe
This cake is incredibly rich and makes a very generous cake. We make cupcakes to give away and then a square cake for easy serving at a party.
125gramsbutter, Lurpak, unsalted, room temperature
100gramssweetened condensed milk
50gramscocoa powder, we use Cadbury
In a stand mixer fitted with a mixer attachment, cream together the butter and the sugar on low speed.
Move to medium speed and add eggs to the mixture one at a time.
Slowly mix in flour, baking powder, cocoa powder and vanilla.
Remove the bowl from the mixer and gently fold in coconut and walnuts.
Pour into prepared cake tins.
Bake at 170C fan oven until you can put a skewer in the cake and it comes out clean.
Remove from oven and set aside.
After the cakes have cooled for 10 – 15 minutes but they are still warm, spoon the marshmallow fluff onto the cakes.
The heat of the cakes should spread the marshmallow fluff but if not, use the back of a spoon or palette knife to carefully spread the fluff.
Let cakes and marshmallow cool completely before frosting the cakes.
In a large bowl, add butter, sweetened condensed milk and cocoa powder.
Mix on low with the hand blender until combined and smooth.
Add the icing sugar slowly and beat into the liquid mixture.
Add icing sugar until the frosting is stiff.
Spread on a cool cake.
In our family, our preferred ratio is 2x frosting to cake. That is probably too rich for the British taste. It is OK to have leftover frosting if you would like to use a more reasonable amount. I store the cakes in the fridge to help the frosting stay stiff but serve at room temperature.