top of page

Mississippi Mud Cake with Espresso Fudge Icing

A traditional Mississippi mud cake, if done the way my mom made it, is not particularly glamorous. The addition of a specialty Guittard Cocoa Rogue red cocoa enriches this cake with a complex mellow chocolate flavor that even the pickiest chocolate connoisseur will love. I'll put a link below to the cocoa if you're interested in learning more about it. If you're into different cocoa powders, this one is a must try. I enjoy this pudding style cake best the day after it is prepared, allowing the icing and flavors to meld together.....or straight out of the oven it's extraordinary too!

Prep Time: 15 minutes Yield: 12-16 servings


2 cups granulated sugar

2 sticks (1/2 pound) unsalted butter

1/3 cup cocoa powder

1 cup water

2 cups all purpose flour, sifted with 3/4 tsp salt

(I find 1/2 tsp is not enough and 1 tsp is a bit too much, so use your judgment).

1/2 cup sour cream or plain yogurt

2 eggs, lightly beaten

2 tsp vanilla extract

Heat oven to 350 degrees. Grease and flour a 18x12 rimmed baking sheet (also known as a half sheet pan). If you do not have one of these, you can use a 9x12 metal or glass casserole pan, realizing the cake will be a little thicker and the cooking time may have to be increased a few minutes.

In large saucepan, over medium heat, bring sugar, butter, cocoa, and water to a boil, stirring constantly. Once it begins to boil, remove from heat.

In a large mixing bowl, with a stand or hand mixer, place sifted flour and salt in the bowl. Add the chocolate mixture, beating at medium low speed to incorporate the flour into the chocolate. Add the sour cream, eggs, and vanilla extract, beating just until thoroughly combined.

Pour batter into prepared pan.

Bake at 350 degrees for approximately 25 minutes. Let cool on wire rack while you make the icing.


1/4 cup cocoa powder

1 stick (1/4 pound) unsalted butter

6 tbsp milk or cream

1 tsp vanilla extract

dash salt

1/2 tsp coffee extract or 1 tsp of espresso powder

20 ounces confectioner's sugar (fyi, this is equal to a 16 ounce box plus an additional cup, however vary the amount depending on your desired consistency of the icing).

1 cup chopped pecans, optional

Mix cocoa, butter, and milk in a small saucepan. Bring to a boil. Remove from heat. With a hand mixer, beat in the confectioner's sugar until smooth. Stir in the nuts if desired.

To assemble cake, pour icing over the top of the warm cake.

Here is the information about the rouge cocoa powder and espresso powder. I use both regularly, and highly recommend them for artisan baking.

162 views0 comments

Recent Posts

See All


bottom of page