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Rocky Road Chocolate Bundt Cake
Marshmallows, pecans, white and dark chocolate chips folded into this rich and moist chocolate bundt cake topped with a sweet chocolate cream cheese frosting.
Rocky road is a classic pairing of marshmallows, nuts like pecans or walnuts, and different chocolates. Generally ice cream, I decided to give it a try in cake form. This recipe is a super-rich moist chocolate cake loaded with sticky toasted marshmallows, crunchy toasted pecans, and white and chocolate chips scattered throughout. Finished off with a super creamy chocolate cream cheese frosting. This cake is a front runner for one of the best chocolate cake recipes I’ve ever made. It’s super easy too! Check out my tips and tricks below for the best rocky road chocolate bundt cake. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST ROCKY ROAD CHOCOLATE BUNDT CAKE
use good coffee: coffee is really the unsung hero of a good chocolate cake. It adds a rounded and aromatic aspect that intensifies the chocolate flavor. for this recipe, I used Godiva hazelnut coffee but any one of your favorites will do.
low and slow: this cake takes a while. it’s loaded with marshmallows and chocolate chips! you want to avoid opening the oven to check on this cake since the added weight will give it another reason to deflate. it also helps the marshmallows from burning. closer to the end they’ll start popping out of the cake!
smooth out your frosting if you find that your cake frosting isn’t smooth. that may just mean that your cream cheese or butter wasn’t soft enough. place the frosting in the microwave at increments of 5 seconds to lightly heat up the fat. run the beaters on high to whip the frosting up. if you go too far and it gets too hot. return the frosting to the fridge until it firms up.
toast your pecans: don’t leave it to the bake to warm up the pecans. while I’m making the batter i like to go ahead and just toss in the pecans in the preheating oven that way I don’t leave them unattended since they only need to roast for 5 minutes and they cool quick enough to make on the spot.
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Rocky Road Chocolate Bundt Cake
INGREDIENTS
- BATTER
- 1.5c Flour
- 1.5c White Sugar
- 1/2c Cocoa Powder
- 1.5tsp Baking Powder
- 1 egg
- 1tsp Salt
- 1/3c Butter
- 2/3c Coffee, cooled
- 1Tb Whiskey or bourbon
- 1Tb Vanilla Extract
- 1/2c Mini Marshmallows
- 1/4c White Chocolate Chips
- 1/4c Milk Chocolate Chips
- 1/2c Pecans, toasted
- FROSTING
- 8oz Cream Cheese
- 2c Powdered Sugar
- 4Tb Cocoa Powder
- 1Tb Vanilla
- 1/2tsp Salt
- 1/2c Half and Half
- Add-ons
- Pecans, toasted
- Marshmallows, toasted
- Chocolate Chips
INSTRUCTIONS
- To make batter combine together eggs, butter, sugar and salt. Mix with an electric mixer for 2 minutes.
- Combine together all dry ingredients in a separate bowl. Combine together coffee and milk into a measuring cups.
- Add dry ingredients into the beatened egg and butter milk followed by the coffee and milk. Mix until everything is thoroughly combined. Fold in marshmallows, pecans and chocolate chips
- Place into a Bundt pan that’s been sprayed with non stick spray.
- Bake at 350F for 55minutes to 1 hour. Till a toothpick comes out clean.
- To make frosting combine together all ingredients until smooth. Once the cake is cooked and cool frost cake with frosting and layer on the toppings!
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