Espresso Mississippi Mud Cake with Marshmallow Topping

👩‍🍳 Instructions

1️⃣ Make the Cake

1. Preheat the oven to 175°C (350°F). Grease and line a 9×13-inch baking pan.
2. In a saucepan over medium heat, melt the butter with the hot espresso and cocoa powder, stirring until smooth and glossy.
3. Remove from heat. Stir in the sugar until dissolved and let the mixture cool slightly.
4. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Pour the warm espresso mixture into the dry ingredients and stir until partially combined.
6. Add eggs, sour cream, and vanilla. Mix just until a thick, velvety batter forms. Do not overmix.
7. Spread the batter evenly in the prepared pan and bake for 28–32 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs.

2️⃣ Add the Marshmallow Layer

• While the cake is still warm, scatter the mini marshmallows evenly across the surface.
• Let them soften and melt into the cake for 2–3 minutes. They should puff slightly and begin to stick into a glossy layer.
  

  3️⃣ Make the Mud Glaze