Espresso Mississippi Mud Cake

• 1 cup (240 ml) strong hot espresso
• 1 cup (227 g) unsalted butter
• ½ cup (50 g) unsweetened cocoa powder
• 2 cups (400 g) white sugar
• 2 cups (250 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 large eggs
• ½ cup (120 ml) sour cream
• 1 tbsp vanilla extract

For the Gooey Mud Topping

• 2 cups (260 g) mini marshmallows
• ½ cup (115 g) unsalted butter
• ¼ cup (25 g) cocoa powder
• ⅓ cup (80 ml) strong espresso
• 2 cups (250 g) powdered sugar, sifted
• 1 tsp vanilla extract
  

  Instructions