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rocky road bundt cake with marshmallow glaze

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

Obtained online. http://brooklynhomemaker.com/2015/05/21/rocky-road-bundt-cake-bundtbakers/

yield 12 serving(s)
cook time 1 Hr 5 Min
method Bake

Ingredients For rocky road bundt cake with marshmallow glaze

  • 1 1/4 c
    water
  • 3/4 c
    dutch process cocoa powder (plus more for pan)
  • 2 1/4 c
    sugar
  • 1 1/4 tsp
    kosher salt
  • 2 1/2 tsp
    baking soda
  • 2
    whole eggs
  • 1
    egg yolk
  • 1 1/4 c
    buttermilk
  • 1 c
    peanut oil or any neutral vegetable oil
  • 1 1/2 tsp
    vanilla extract
  • 1 tsp
    almond extract (optional)
  • 2 3/4 c
    all-purpose flour, sifted
  • 1 c
    sliced almonds
  • 1 c
    mini chocolate chips
  • FOR THE MARSHMALLOW GLAZE
  • 1 1/2 c
    confectioners’ sugar
  • 1 tsp
    vanilla extract
  • 1/4 tsp
    kosher salt
  • 4 Tbsp
    unsalted butter
  • 2 c
    mini marshmallows

How To Make rocky road bundt cake with marshmallow glaze

  • 1
    Place an oven rack in the center of the oven and preheat to 350 degrees F. Liberally butter a 10 to 12 cup Bundt pan and dust with a few tablespoons of cocoa powder to evenly coat the inside. Tap out excess cocoa and refrigerate pan until ready to use. Whisk water and cocoa powder in a small saucepan and bring to a boil over medium heat, whisking frequently. Remove from heat and let come to room temperature. Spread sliced almonds in an even layer on a small cookie sheet and toast at 350 for about 8 minutes or until they smell like nutty heaven on earth. Be careful that they don’t burn or they’ll become bitter.
  • 2
    In the bowl of a stand mixer with a whisk attachment, mix together sugar, salt, baking soda, eggs and egg yolk on low for just one minute. Add the buttermilk, oil, vanilla extract, and almond extract and mix on low again for another minute. Add the flour and mix on medium speed for 2 minutes more. Add the cooled cocoa mixture and mix on medium speed for 3 minutes. The batter will seem quite loose and liquid. Reserve 2 tablespoons each of the sliced almonds and mini chocolate chips and set aside for the topping. Stir the rest into the cake batter until well distributed. Pour into the prepared cake pan and bake for 55-65, or until a cake tester or toothpick inserted in the cake comes out clean. Let the cake cool completely in the pan and then invert onto a cooling rack.
  • 3
    To make the marshmallow glaze, mix sugar, vanilla, and salt in a bowl. Melt the butter along with 2 tablespoons of water in a nonstick sauce pan over medium-high heat. Remove from heat and immediately add in marshmallows and stir until completely melted, about 1–2 minutes. Whisk into sugar mixture until free of lumps. Pour glaze evenly over the top of the cooled bundt and sprinkle with your reserved toasted sliced almonds and mini chocolate chips. Cake should keep, well wrapped in an air tight container, for about 3 days. If refrigerating, let come to room temperature before serving.
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