When I think of Mississippi Mud Cake, I picture my grandma’s tiny kitchen where the radio hummed and chocolate steam fogged the windows. She always made it on gray afternoons when the house needed something cozy and chocolatey — the kind of cake that smells like warm cocoa, butter, and a hint of coffee, and that makes everyone hover near the counter. I learned to stir in the sugar while sneaking a spoonful of batter (don’t tell), and to press pecans into the glossy top so every slice snapped with a little crunch. This recipe feels like that warm hug from my past — gooey, nutty, and unapologetically rich.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Total Time: 50–55 minutes
Why This Recipe is Awesome
This Mississippi Mud Cake delivers layers of texture: a moist, fudgy cake base, a gooey chocolate sauce, and crunchy pecans on top — like a brownie and a layer cake had a very indulgent baby. It’s quick, forgiving, and uses kitchen-staple ingredients. It tastes deep and chocolatey with just enough butter and coffee to make the flavor sing. It’s so easy even your oven can’t mess it up — unless you forget to preheat, then we have a talk.
Ingredients
For the Main Dish:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream (or plain Greek yogurt)
- 1/2 cup melted unsalted butter (about 4 tbsp)
- 1 tsp vanilla extract
- 1/2 cup strong brewed coffee or hot water (coffee boosts chocolate flavor)
- 1 cup chopped pecans (plus extra for topping)
For the Sauce / Garnish (optional but recommended):
- 4 oz semisweet chocolate, chopped
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- Powdered sugar for dusting (optional)
How I Make It
Step 1:
I preheat the oven to 350°F and line an 8-inch square pan with parchment, leaving a little overhang to lift the cake out later. In a bowl I whisk together the dry ingredients: 1 cup flour, 1/2 cup cocoa, 1 tsp baking soda, and 1/2 tsp salt. The cocoa gives off that deep, earthy chocolate smell even before I add anything wet.
Step 2:
In a larger bowl I beat the 1 cup granulated sugar, 1/2 cup brown sugar, and the 2 eggs until glossy. I stir in the melted butter, 1/2 cup sour cream, and 1 tsp vanilla, then add the dry mix. I pour in the 1/2 cup hot coffee and mix until it looks silky and thick — don’t overmix; stop when everything comes together. If your batter seems a touch thin, that’s okay; it bakes into fudgy goodness.
Step 3:
I fold in 1 cup chopped pecans so you get little crunchy pockets in each bite. The batter goes into the prepared pan, and I smooth the top with a spatula. The kitchen will smell like roasted cocoa and butter — irresistible. I bake for 30–35 minutes, watching for a set top with slightly crackled edges and a soft, springy center. A toothpick should come out with a few moist crumbs, not raw batter.
Step 4:
While the cake cools for 15 minutes in the pan, I make the chocolate sauce: heat 1/4 cup heavy cream until steaming (not boiling), pour it over 4 oz chopped semisweet chocolate, and stir until glossy and smooth. I whisk in 2 tbsp butter for sheen. Spoon the warm ganache over the warm cake, letting it pool and sink into those little cracks. The sound of pouring ganache always makes me feel dramatic — and triumphant.
Step 5:
I scatter a few extra chopped pecans on top for texture and let everything cool completely so the sauce sets a bit. I lift the cake from the pan using the parchment overhang and slice it into squares. Serve slightly warm or at room temperature with a scoop of vanilla ice cream for contrast. The first bite should be fudgy, nutty, and intensely chocolate.
Pro Tips
- Use strong brewed coffee or espresso powder to deepen chocolate flavor without tasting like coffee.
- Measure flour by spooning into the cup and leveling — don’t scoop directly from the bag to avoid a dry, dense cake.
- If you want extra goo, warm the ganache before serving and pour an extra spoonful over slices.
- To make ahead, bake the cake and store the ganache separately; pour warm ganache over just before serving.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap pecans for walnuts or chopped toasted hazelnuts — flavor shifts slightly but keeps the crunch.
- Use coconut oil instead of butter for a subtle coconut note; results stay moist but lose some of that rich butter flavor.
- For a dairy-free version: replace butter with coconut oil and heavy cream with canned coconut milk; ganache will be slightly looser.
- For gluten-free: use a 1:1 gluten-free flour blend; texture stays fudgy but may be a touch more crumbly.
Variations & Tips
- Add a teaspoon of cinnamon or a pinch of cayenne for a warm, spicy twist.
- Stir in 1/2 cup chocolate chips for pockets of melted chocolate throughout.
- Make it kid-friendly by skipping the coffee and adding vanilla and mini marshmallows to the top for a campfire vibe.
- Turn it into a layer cake: double the recipe and stack with whipped cream or more ganache between layers.
- For a boozy adult version, stir 1–2 tbsp of bourbon or rum into the ganache.
- Create a salted-caramel twist by drizzling salted caramel over the ganache before it sets.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cake and store it in an airtight container at room temperature for up to 2 days. Keep the ganache separate in the fridge and warm it slightly before pouring. For longer storage, freeze the cooled cake (without ganache) for up to 2 months; thaw overnight in the fridge.
- Can I double the recipe?
- Sure thing. Use a 9×13-inch pan for a doubled batch and bake for about 35–40 minutes, checking doneness with the toothpick method. Keep an eye on edges; larger pans may need a few extra minutes.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so about 6 tbsp) and expect a slightly different texture — a touch denser and less rich.
- How do I know it’s done?
- Look for set, slightly crackled top and edges pulling away slightly from the pan. The center should still feel slightly soft but not jiggly. A toothpick inserted near the center should come out with a few moist crumbs, not wet batter.
- What if I don’t have ingredient X?
- Out of cocoa? Use melted chocolate (start with 3 oz and reduce butter slightly) or add 1–2 tbsp espresso powder if you’re out of coffee. No sour cream? Plain Greek yogurt works great one-for-one.
How I Like to Serve It
I love serving this warm with a big scoop of vanilla ice cream and a sprinkle of flaky sea salt for contrast. It works for weeknight dessert, potlucks, or whenever you need a chocolate hug. Pair it with bold coffee or a sweet dessert wine for grown-up company. It feels right for cozy winter nights but honestly, it steals the show any time of year.
Notes
- Store leftovers in an airtight container at room temp for 2 days or in the fridge for up to 5 days. Reheat gently in the microwave for 10–15 seconds to revive gooeyness.
- This recipe doesn’t involve meat; if you adapt it for anything savory (weird but possible), follow safe cooking temps like 165°F for poultry.
Final Thoughts
Closing: Now go make this and take a deep inhale of that chocolate-butter aroma — then slice, serve, and watch the smiles happen. You’ve got this.