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A Delicious Cakey twist on a Classic Traybake – Rocky Road!
After the successes of my Cornflake & Malteser Rocky Road – and my Baked Chocolate Rocky Road Cheesecake I wanted to post another alternative to the classic (also noting that I will be posting an actual Rocky Road recipe soon also!) but I couldn’t resist this one – especially after it was requested by a follower on my Facebook page!
I based this recipe on my Chocolate Orange Bundt Cake recipe as the base chocolateyness of it proved to be such a hit with you guys, and its the perfect recipe for a Bundt tin! It may have a lot of sugar in it, and it may have a lot of cocoa powder in it – but its TOTALLY worth it! Of course, I also put in all of the delicious parts that make up Rocky Road – I.e. the Marshmallows, biscuits, cherries, and chocolate! Whats more to love?!
When you buy Eggs in the UK, most tend to have the ‘British Lion’ printed on the Egg to show that is been checked to see if its safe to eat, and it resembles the company British Lion Eggs – the company British Lion Eggs has all sorts of information on it which you can find here – Egg Nutrition.
You can read all about how British Eggs are safe from Salmonella, all the nutritional values of Eggs, and what the company represents! I always use safe eggs in my baking, partly so that I can nab a bit of raw cake mix and know it won’t make me ill! (We’ve all done it right?!) (read up on them here)
The cake sponge has mini marshmallows put into the mix – and when it bakes, some almost dissolve to keep the sponge super moist and delicious, and you can see biscuity and chocolatey chunks dotted throughout the cake – its an ideal cake for all Chocolate Lovers and Rocky Road lovers alike!
Oh and by the way – my Trusty Taste Testers absolutely LOVED this one! 😉
This cake serves 8-10!
This cake makes a 25cm bundt cake!
– 100g Cocoa Powder
– 200ml Boiling Water
– 5 Medium Eggs
– 1 tbsp Vanilla Bean Extract
– 275g Butter, softened
– 340g Self-Raising Flour
– 2tsp Baking Powder
– 500g Caster Sugar
– 75g Mini Marshmallows
– 100g Chopped Digestive biscuits (6-7 biscuits)
– 125g White Chocolate Chips
– 75g Chopped Glace Cherries
– 225g Milk Chocolate, Melted
– Handful Mini Marshmallows
– Biscuit Crumbs
– Handful Chocolate Chips
1) Preheat your oven to 180C/160C Fan and grease and flour a Bundt/Ring tin well – I used a few tbsps of butter doing this as it will prevent the cake from sticking to the tin, and I used the Masterclass 25cm Pan!
2) Mix the Cocoa Powder and Boiling Water together and stir until a smooth paste is formed, leave to the side to cool slightly.
3) With an electric mixer, I used my KitchenAid with the paddle attachment, mix the eggs, vanilla, and butter together with the cocoa powder mixture for 1 minute until combined, make sure to scrape the sides of the bowl half way through to catch everything and make sure its thoroughly combined.
4) With the mixer on a low speed, add the self raising four, sugar and baking powder and mix until combined. Add the Mini Marshmallows, Chopped Biscuits, Chopped Cherries, and Chocolate chips and fold through the mixture Pour into the tin and bake in the oven for 45-50 minutes (can take up to 1 hour depending on ovens!) until risen and a skewer comes out clean! Leave to rest for 10 minutes then turn onto a wire rack to cool fully.
5) Once the cake is cooled, pour the Melted Chocolate over the cake and sprinkle the marshmallows, biscuit crumbs, and chocolate chips on top – leave the chocolate to set. Serve, and eat it all!
Tips and Ideas
I used the mixture of the Mini Marshmallows, biscuits, cherries, and chocolate chips as I find that it is what makes up a good Rocky Road Traybake – feel free to leave some of these 4 out, or even use a little less – but I wouldn’t recommend using any more as it might make it bake oddly!
This will last in an airtight container for 4-5 days at room temperature!
Find my other Cake & Rocky Road recipes on my Recipes Page!
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