Espresso Mississippi Mud Cake

Instructions

1. Make the Cake

1. In a saucepan, melt the butter with the hot espresso and cocoa powder. Stir continuously until the mixture becomes smooth, dark, and glossy. The hot espresso helps bloom the cocoa for a deeper chocolate flavor.
2. Add the sugar and mix until fully dissolved. Allow this mixture to cool slightly so it blends well with the remaining ingredients without scrambling the eggs.
3. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Make sure the leavening is evenly dispersed for a uniform rise.
4. Pour the warm espresso mixture into the dry ingredients and whisk until combined. The batter will look fluid and dark at this stage.
5. Add the eggs, sour cream, and vanilla. Mix gently until the batter becomes thick, velvety, and smooth. The sour cream helps keep the cake exceptionally moist.
6. Spread the batter into a greased pan, smoothing the top with a spatula to ensure even baking.
7. Bake until just set in the center. The cake should feel soft, slightly gooey, and very fragrant—avoid overbaking to preserve its signature fudgy texture.
   

   2. Add the Marshmallow Layer