Mississippi Mud Cake

makes one 9 x 13 pan

2 1/4 cups granulated sugar

2 cups unbleached all-purpose flour

3/4 cup cocoa powder

1 teaspoon espresso powder

1 Tablespoon baking powder

1/2 teaspoon kosher salt

8 ounces (1 cup) unsalted butter

1 1/2 cups whole milk, at room temperature

2 extra large eggs, at room temperature and lightly beaten

2 teaspoons pure vanilla extract

1 (10-ounce) bag mini marshmallows

12 ounces semisweet chocolate

1/3 cup heavy whipping cream

1/3 cup Lyle's Golden Syrup

1 cup chopped pecans, toasted

Preheat the oven to 350º F.  Spray a 9x13-inch baking pan with non-stick baking spray; set aside.

In a large bowl, whisk together the sugar, flour, cocoa, espresso powder, baking powder, and salt; set aside.  In a medium saucepan, melt the butter over medium heat; add the milk and stir to combine.  Add milk mixture to flour mixture and whisk until smooth and combined.  Pour batter into prepared pan.

Bake for 40 minutes.  Remove cake from oven and sprinkle marshmallows over the top.  Return to the oven and bake until a wooden pick inserted in the center comes out clean, about 5 minutes.  Transfer to a wire rack and cool.

Meanwhile, combine the chocolate, cream, and syrup in a medium saucepan. Cook over medium heat, whisking occasionally until chocolate is melted and smooth, about 6 minutes.

Drizzle 1/2 to 1 cup of warm glaze over cooled cake and sprinkle with pecans.  Enjoy!

Printed from thegalleygourmet.net