Rocky Road Bundt Cake!
A delicious cakey twist on a classic traybake - Rocky Road!
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 100 g cocoa powder
- 200 ml boiling water
- 5 medium eggs
- 1 tbsp vanilla extract
- 275 g unsalted butter (softened )
- 340 g self raising flour
- 2 tsp baking powder
- 500 g caster sugar
- 75 g mini marshmallows
- 100 g chopped digestive biscuits ((roughly 6-7 biscuits))
- 125 g white chocolate chips
- 75 g chopped glace cherries
- 225 g milk chocolate (melted)
- Handful mini marshmallows
- Biscuit crumbs
- Handful milk chocolate chips
Instructions
- 1
Preheat your oven to 180C/160C fan and grease and flour a bundt/ring tin well - I used a few tablespoons of butter doing this as it will prevent the cake from sticking to the tin. I used the Masterclass 25cm Pan!
- 2
Mix the cocoa powder and boiling water together and stir until a smooth paste is formed
- 3
Leave to the side to cool slightly
- 4
With an electric mixer (I used my KitchenAid with the paddle attachment) mix the eggs, vanilla extract, and unsalted butter together with the cocoa powder mixture for one minute until combined. Make sure to scrape the sides of the bowl half way through to catch everything and make sure its thoroughly combined
- 5
With the mixer on a low speed, add the self raising four, caster sugar and baking powder and mix until combined.
- 6
Add the mini marshmallows, chopped biscuits, chopped cherries, and chocolate chips and fold through the mixture
- 7
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!
- 8
Leave to rest for 10 minutes then turn onto a wire rack to cool fully.
- 9
Once the cake is cooled, pour the melted chocolate over the cake and sprinkle the marshmallows, biscuit crumbs, and chocolate chips on top
- 10
Leave the chocolate to set
- 11
Serve, and enjoy!