Mississippi Mud Cake

Method

1. 1

   For the Cake

2. 2

   Preheat the oven to 350°F/180°C/Gas Mark 4). Grease a 9" × 13" (23 × 33 cm) baking pan with softened butter, then dust with flour.

3. 3

   In a small saucepan, combine 16 Tbsp. (8 oz./225 g) unsalted butter, cut into chunks, and ½ cup (40 g) unsweetened cocoa powder and cook over medium heat, stirring often, until smooth, 2–3 minutes.

4. 4

   In a large bowl, whisk together 2 cups (400 g) granulated (caster) sugar, 1½ cups (195 g) all-purpose (plain) flour, ⅛ tsp. fine salt, 4 eggs, beaten, and 1 tsp. pure vanilla extract. Add the chocolate/butter mixture and whisk to incorporate everything into a thick, smooth batter. Stir in 1 cup (125 g) chopped pecans, then quickly pour the batter into the pan.

5. 5

   Bake for 25–30 minutes, until the cake springs back when touched gently in the center and is beginning to pull away from the sides of the pan.

6. 6

   For the Frosting and Topping

7. 7

   In a large bowl, with an electric mixer, beat together 4 cups (480 g) powdered (icing) sugar, ½ cup (40 g) unsweetened cocoa powder, 8 Tbsp. (4 oz./115 g) unsalted butter, melted, ½ cup (4 fl oz./120 ml) whole milk, and 1 tsp. pure vanilla extract on medium speed until incorporated, creamy, and smooth, 2–3 minutes.

8. 8

   When the cake is done, remove it from the oven, scatter 4 cups (10 oz./285 g) mini marshmallows over the top, and return the cake to the hot oven to soften the marshmallows, about 3 minutes.

9. 9

   Place the hot cake on a wire rack. Pour the frosting over the marshmallow-dotted cake, and let it cool to room temperature. Do Ahead: Store airtight at room temperature for up to 5 days or in the refrigerator for up to 1 week.

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