Decadent Egg-Free Mississippi Mud Cake with Kalya Cocoa
1 hour 25 minutes
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About Decadent Egg-Free Mississippi Mud Cake with Kalya Cocoa
Dive into a slice of pure chocolate heaven with this egg-free Mississippi Mud Cake. Imagine sinking your teeth into layers of fudgy, moist cake, each bite bursting with the deep, rich flavor of Kalya cocoa powder.This decadent dessert is surprisingly easy to whip up, using wholesome whole wheat flour for a satisfyingly delicious treat. A cloud of melted marshmallows and a luscious chocolate glaze add a symphony of textures and sweetness.Perfect for any occasion, this impressive cake is guaranteed to satisfy even the most intense chocolate cravings.
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Recipe Time & More
Prep30 minutes
Cook55 minutes
Total1 hour 25 minutes
Ingredients
Cake
- ¾ cup Whole Wheat Flour whole
- 2 Tbsp Corn Flour
- ¾ cup Kalya Cocoa Powder unsweetened
- ¾ tsp Baking Powder
- 1 tsp Baking Soda
- ¼ tsp Salt
- ¾ cup Cane Sugar
- 1 cup Milk or apple cider vinegar
- 1 cup Coffee 1 cup hot water + 1 tsp instant coffee powder, hot
- ½ cup Oil
- 1 tsp Vanilla Extract
Topping
- 1 cup Marshmallows vegetarian
Chocolate Glaze
- ¾ cup Chocolate Chips dark
- ¾ cup Heavy Cream
- 1 cup Icing Sugar
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a baking pan. This ensures the cake won't stick.
- If using milk instead of apple cider vinegar, create a buttermilk substitute by combining the milk with 1 Tbsp of white vinegar or lemon juice. Let it sit for 10 minutes to curdle slightly. This adds a tangy flavor and tenderizes the cake.
- In a large bowl, whisk together the whole wheat flour, corn flour, Kalya cocoa powder, baking powder, baking soda, and salt. Sifting these dry ingredients together helps to aerate them, resulting in a lighter cake.
- Add the cane sugar to the dry ingredients and whisk to combine.
- Brew the coffee by dissolving the instant coffee powder in hot water.
- Make a well in the center of the dry ingredients. Pour in the coffee, buttermilk (or milk/vinegar mixture), oil, and vanilla extract.
- Beat with an electric mixer for 2 minutes until just combined. Overmixing can lead to a tough cake, so keep it brief.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- As soon as the cake comes out of the oven, sprinkle the marshmallows evenly over the top.
- Turn off the oven and return the cake to the warm oven for 4 minutes to melt the marshmallows. This creates a gooey, irresistible topping.
- Remove the cake from the oven and let it cool for 20-25 minutes before glazing.
- To make the chocolate glaze, place the dark chocolate chips in a heatproof bowl.
- Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Do not boil.
- Pour the hot cream over the chocolate chips and let it sit for a few minutes to melt the chocolate.
- Stir gently until the chocolate is completely melted and smooth.
- Whisk in the icing sugar until the glaze is thick but still pourable. Add more icing sugar if needed to reach the desired consistency.
- Pour the chocolate glaze evenly over the marshmallow layer. Let the glaze set slightly before slicing and serving.
- Allow the cake to cool completely at room temperature before slicing and serving. Enjoy!
Recipe Notes
Good To Know
- Oven temperature and timings vary from one oven to another, so adjust the settings according to your oven.
Expert Tips
- For a richer chocolate flavor, use high-quality dark chocolate with a cocoa content of at least 70%.
- If you don't have marshmallows, you can substitute with a whipped cream topping or a dusting of powdered sugar.
- A scoop of vanilla ice cream or a drizzle of caramel sauce makes a perfect accompaniment to this decadent cake.
Storage Instructions
- Store leftover cake in an airtight container at room temperature for up to two days.
- For longer storage, refrigerate and gently reheat slices in the microwave to restore their fudgy softness before serving.
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Recipe Nutrition
Calories: 251kcalCarbohydrates: 42gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 48mgSugar: 33g
Rajeswari Annamalai
Articles: 100
3 Comments
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This looks amazing! Thanks for sharing.
Looks so mouthwatering! Thanks for sharing.
What a delicious recipe! Thanks for posting.