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I am a mega-fan of Rocky Road desserts. I can remember having the ice cream as a little girl with my grandpa. I’ve been sold on the stuff ever since.
Check out what our pals over at Cookie Madness had to say about this recipe:
Last night I made a great Rocky Road Bundt cake which I think would be perfect for Super Bowl or Valentine’s Day. It’s easy, cool-looking, and chances are your friends have never seen it. Or maybe they have, because the original version won two contests…and perhaps more we don’t know about!
If this cake won 2 contests it must be dang good!
2 ounces bittersweet chocolate, chopped
3/4 cup Wesson vegetable oil
1 cup Domino granulated sugar
1 large egg
2 cups Gold Medal all-purpose flour (9 oz)
1/2 cup Dutch-process cocoa powder – (don’t use natural)
1 tablespoon baking soda
3/4 teaspoon Morton salt
1 cup strong brewed coffee
1 cup buttermilk
Glaze and Rocky Road:
14 oz can of condensed milk minus 1/3 cup (save the 1/3 cup for something else)
4 tablespoons Kerrygold unsalted butter
1 cup powdered sugar
2-3 cups mini marshmallows plus more!
1/2 cup toasted pecans, chopped
1/3 cup heavy cream plus more!
3 oz bittersweet chocolate
1/2 tablespoon Karo corn syrup
1/2 tablespoon unsalted butter
Preheat the oven to 350°. Spray a 12-cup Bundt pan with baking spray. If using a black Bundt pan, use 325 degrees F.
Melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. If you’re using a microwave-safe mixing bowl to make the cake, you can just melt the chocolate directly in the bowl in the microwave. Whisk in the oil and sugar until smooth, then whisk in the egg.
Mix the flour, cocoa powder, baking soda and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.
Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with moist crumbs. Let the cake cool on a rack for 10 minutes. Flip from pan onto a baking rack and set the rack over a cookie sheet or flat surface lined with wax paper, parchment or foil.
Beat the condensed milk, butter and powdered sugar until smooth. Spread it as evenly as you can over the warm cake, letting it fall into the hole and down the sides. I found myself constantly scraping it up and using it as “glue” to paste on the marshmallows. Mix together the marshmallows and pecans, then press into the top of the cake. Press marshmallows into the sides of cake covering it the best you can. What worked for me was to drag little handfuls of marshmallows through puddles of fallen condensed milk mixture and stick them on (that, plus scraping and drizzling).
Let cake cool – marshmallows and glaze will set. Make the ganache.
Bring the 1/3 cup cream to a boil in a microwave safe 2 cup glass measure or in a saucepan. Add 3 ounces of chopped chocolate, corn syrup and butter. Stir until melted and smooth. Mine started out lumpy, but smoothed out once everything had melted. At this point, it will probably be too thick to drizzle, so thin it out with a little more cream.
Drizzle spoonfuls of ganache over the marshmallows. If the ganache is too thick, you’ll get clumps, so (again) make sure you thin it out enough.
Let cake set. I’m storing mine in the refrigerator in a cake dome. We’ll see how it holds up.
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Quick Tip: This cake goes great with ice cream.
Thank you Cookie Madness for this delicious recipe!