Palouse 'Spring Thaw' Mud Cake
By Hklbrries
Carolyn Parsey of Pullman was a top prize winner in the national recipe contest at the Spokane County Interstate Fair last week.
Parsey took home the top prize in the Ghirardelli Chocolate Championship with her Palouse “Spring Thaw” Mud Cake.
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Ingredients
- Cake:
- 1 cup all-purpose flour
- 1 cup cake flour
- 2 cups sugar
- 1/2 cup Ghirardelli unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup water
- 1 cup unsalted butter, melted
- 1/2 cup buttermilk, shaken
- 1/2 cup whole milk
- 3 large eggs, lightly beaten
- 1 1/2 teaspoons vanilla extract
- 10 ounces miniature marshmallows
- Chocolate sauce:
- 1/2 cup unsalted butter
- 3 ounces Ghirardelli 100 percent cacao unsweetened chocolate baking bar
- 1 teaspoon vanilla extract
- 1/4 cup evaporated milk
- 1/4 cup buttermilk
- 2 cups confectioners’ sugar
- Topping:
- 1/2 cup pecans, chopped
- 1/2 cup walnuts, chopped
Preparation
Step 1
Preheat oven to 350 F. Prepare a 9-by-13-inch sheet cake pan by either lightly greasing or lining with parchment paper.
In a large bowl, sift together the flours, sugar, Ghirardelli unsweetened cocoa, baking soda, baking powder and salt. Set aside.
In a medium bowl, mix together the water and melted butter until combined. Then whisk in the buttermilk, whole milk, eggs and vanilla. Pour into dry ingredients and stir until just combined. Do not over mix. Pour into prepared pan and bake for 40 to 45 minutes, or until toothpick in the center comes out clean.
While cake is baking, prepare the chocolate sauce. Over low heat, melt butter and Ghirardelli 100 percent cacao unsweetened chocolate baking bar in a small saucepan. Remove from heat and stir in vanilla, evaporated milk and buttermilk. Using a whisk, incorporate confectioners’ sugar until smooth and desired sweetness is achieved.
Assemble the cake. While cake is still hot, sprinkle marshmallows evenly across the top. Pour chocolate sauce over the cake. Top with pecans and walnuts. Serve warm.