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+ servings
bourbon chocolate

Chocolate Bourbon Mud Cake

An 8 inch square Mississippi Mud Cake made with bourbon.
Course Dessert
Cuisine American
Keyword Bourbon, Mississippi, Mud
Prep Time 20 minutes
Cook Time 25 minutes
Cooling 1 hour
Total Time 1 hour 45 minutes
Servings 6
Cost 5


  • 1 cup all-purpose flour (140 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 oz unsweetened chocolate, chopped (84 grams)
  • 1/4 cup strong brewed coffee
  • 1/4 cup bourbon
  • 1 stick unsalted butter (114 grams)
  • 3/4 cup sugar (150 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup marshmallows (See Note)
  • 1/2 cup toasted chopped pecans

Chocolate-Bourbon Glaze

  • 2 tablespoons unsalted butter (28 grams)
  • 1 1/2 tablespoons hot water
  • 2 oz bittersweet chips or chopped chocolate (56 grams)
  • 3/4 teaspoon corn syrup, light or dark okay
  • 1 teaspoon bourbon


  • Preheat oven to 350 degrees F. Spray an 8 inch glass baking dish with baking spray or grease bottom with butter.
  • Mix together the flour, baking soda and salt and set aside.
  • In a saucepan, heat the butter over medium until it is about halfway melted. Reduce heat to low and add the chopped chocolate. As chocolate starts to melt, add the bourbon and the coffee. Stir until chocolate is melted and mixture is smooth.
  • Remove from heat and stir in the sugar.
  • In a medium size bowl, whisk together the eggs. Add about 1/4 cup of the chocolate mixture to the eggs, then whisk all of the egg mixture into the chocolate.
  • Add the flour mixture and stir until smooth, then empty into the prepared baking dish.
  • Bake for about 25 minutes. Have marshmallows and nuts ready to go.
  • After about 25 minutes, remove from oven and sprinkle marshmallow and nuts over the top. Return to the oven and bake for about 3 to 5 minutes or until marshmallows start to puff up. Remove from oven.
  • To make the glaze, put the butter in a microwave safe (Pyrex) measuring cup. Heat it for about 30 seconds or until partially melted. Add the hot water and the chocolate chips (or chocolate) and stir well so that the chips start to melt. Add the corn syrup. Microwave for another 15 seconds and stir until smooth. Everything should be completely melted at this point, but if not then do another 15 seconds. Stir in the bourbon. Pour over the marshmallows. Let cool and set.


For the marshmallows you can use 3/4 cup of small ones or use about 12 large.  If you use the large ones, cut them in half and arrange them side by side before putting the cake back in the oven.