Photo by Kate Blohm
Makes 12 servings
This dense chocolate cake, smothered in marshmallows, chocolate ganache and nuts, is said to resemble the thick mud found along the banks of the Mississippi River.
Cake
1 cup unsalted butter, room temperature
1/3 cup unsweetened cocoa powder
1 cup hot water
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon espresso powder
½ cup sour cream, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
1 10-ounce bag miniature marshmallows
Ganache
1 cup bittersweet or semisweet chocolate chips
½ cup heavy cream
1 cup coarsely chopped pecans or walnuts
Preheat oven to 350 F. Spray a 13 x 9 x 2 cake pan with nonstick spray.
In a medium bowl, melt butter in the microwave. Stir in cocoa and hot water. In the bowl of a stand mixer, combine flour, sugar, baking soda, salt and espresso powder. Lower mixer speed and gradually add cocoa mixture. Add sour cream, eggs and vanilla. Increase mixer speed and beat until nearly smooth. Pour batter into the prepared pan. Bake for 35–45 minutes or until a cake tester comes out clean. Remove from oven and sprinkle all over with marshmallows, completely covering it. Return to oven for 2–3 minutes longer until puffy and soft. Let cool completely before drizzling ganache.
For the ganache, place the chocolate chips in a medium bowl. Set aside. Heat the cream in a small saucepan over medium heat. Bring to just before a boil. Immediately pour the hot cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Drizzle over cake and top with nuts.
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