Mud Chocolate Delight (Print Version)
This Southern treat mixes fudgy chocolate, melty marshmallows, and pecans for a sweet, messy slice people go wild for.
# Ingredients:
→ Cake Base
01 -
2 teaspoons vanilla extract
02 -
3 large eggs
03 -
170 g unsalted butter, melted
04 -
300 g granulated sugar
05 -
2 teaspoons baking powder
06 -
45 g unsweetened cocoa powder
07 -
200 g all-purpose flour
→ Toppings
08 -
75 g pecans or walnuts, chopped (or skip them)
09 -
150 g mini marshmallows
→ Chocolate Glaze
10 -
30 g unsalted butter
11 -
100 g chocolate chips
# Steps:
01 -
After coating with warm chocolate glaze, give it a few moments to set then slice however you like and dig in.
02 -
Put your chocolate chips and butter together in a bowl that can handle heat. Sit it over a pot with hot water underneath and keep stirring until it's all silky and melty.
03 -
Pop the cake out of the oven, toss the marshmallows and your choice of nuts across the top, put it back in for about 5 minutes so the marshmallows get all toasty and gooey.
04 -
Smooth out your batter in the greased dish. Slide it into the oven and bake between 25 and 30 minutes. A toothpick poked in the middle should pull out some sticky crumbs, not liquid.
05 -
Take your bowl of wet stuff and pour it over the mixed dry stuff. Gently mix just until you don’t see dry flour. Stop before you overwork it.
06 -
In another bowl, mix up eggs, the melted butter, and vanilla until it’s a smooth, even mixture.
07 -
Mix sugar, baking powder, cocoa powder, and flour all together in a big mixing bowl. Give them a good stir so it’s even throughout.
08 -
Get your oven heating to 175°C. Grease up a baking dish, maybe splash a little extra butter for good luck.
# Notes:
01 -
Toss in a teaspoon of instant coffee powder if you’re after a deeper, richer taste.
02 -
Skip the nuts, or swap them for coconut flakes or more chocolate chips if that’s your thing.