Espresso Mississippi Mud Cake

2. Add the Marshmallow Layer

• While the cake is still warm, scatter the mini marshmallows evenly across the surface. They will soften and begin to melt from the residual heat, creating a sticky, pillowy layer that blends beautifully with the glaze.

3. Make the Mud Glaze

1. In a saucepan, melt the butter with the cocoa powder and espresso. Stir gently until the mixture becomes smooth and deeply aromatic.
2. Add the sifted powdered sugar and vanilla, whisking vigorously. The glaze should be shiny, liquid, and pourable—just thick enough to coat a spoon but still fluid enough to cascade over the marshmallows.
3. Pour the warm glaze over the softened marshmallows. It will melt and swirl into them, creating the signature “mud” appearance—glossy, gooey, and beautifully messy.

Serve

Slice the cake while still slightly warm so the marshmallow mud stretches softly with every piece. Serve as-is or with vanilla ice cream for an even more indulgent experience.

Deep espresso notes, molten marshmallow, and fudgy chocolate—this cake is pure decadence from top to bottom.