This rocky road inspired Bundt cake is one showstopping dessert!
Classic chocolate cake with chocolate icing is definitely my favorite kind of cake. Quickly followed by German Chocolate cake. See a pattern here? Yeah, I'm a chocolate junkie.
When I found out that the theme for our May #BundtBakers group was rocky road, my wheels started spinning on how to make the perfect cake. It would need chocolate, marshmallows, and nuts for sure. And I decided to put my own little spin on it by including toffee bits, too. Because you know, toffee is just delicious. And why not add it?
This cake seriously couldn't have turned out any better. It's chocolaty and tender and moist. The addition of yogurt and marshmallows to the batter really made it light and airy. A simple chocolate drizzle over the top of the cake followed by toffee bits and we've got a winner here people. A first place winner in my book! (my kids said so too!)
Chocolate Toffee Rocky Road Bundt Cake Author: Sarah Bates | The Chef Next Door Makes 16 servings Print this recipe
2 cups flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, at room temperature
1 cup granulated sugar
1 tsp pure vanilla extract
1 cup plain yogurt
1 cup miniature marshmallows
1/2 cup chopped pecans
For the topping: 4 oz. semisweet chocolate
1/2 cup heavy cream
Pinch of kosher salt
1/2 cup milk chocolate toffee bits
Preheat the oven to 350 degrees. Spray a Bundt pan with nonstick baking spray and set aside.
In a small bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt until combined. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition, then the vanilla.
Add half of the dry ingredients to the mixer and mix on low speed. Add all of the yogurt, then the remainder of the dry ingredients. Fold in the marshmallows and pecans.
Pour the batter into the prepared pan and smooth out the top. Bake for 40 minutes, or until a cake tester inserted into the center of the cake comes out clean. Let the cake cool in the pan for 30 minutes, then turn it out onto a cooling rack and allow to cool completely.
While the cake is cooling, make the glaze. Coarsely chop the chocolate and set it aside. In a small saucepan, bring the cream just to a boil over medium-low heat. Pour the hot cream over the chocolate and add the salt. Let it stand for 10 minutes, then whisk until smooth and shiny.
Drizzle the glaze all over the top of the cooled cake, allowing it to drip down the sides. Immediately sprinkle the chocolate toffee pieces over the glaze. Let the topping set for about 10 minutes, then slice and serve.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.
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Tangy, sweet, and a little spicy, this pimento cheese spread is great on everything from crackers to veggies and is perfect for your next get together!
With my obvious love for cheese and all things cheese related, it should be no surprise that I love pimento cheese spread. I've always bought the little container from the grocery store and never even considered making it myself. That is, up until a few weeks ago. I decided, why not try my hand at it instead of buying it? I figured, it can't be that hard!
I am really, really happy that I talked myself into making my own recipe. This cheese spread is amazing, people. AMAZING! The longer it sits in the refrigerator the better it tastes. It's creamy and cheesy and tangy and just a bit spicy. But most importantly, it's delicious. I spread it onto every single kind of cracker that we had in the house. I dipped my veggies in it. I want to make a grilled cheese sandwich with it. But that will have to happen later because, you see, we ate the whole bowl of spread! My boys loved it, too.
Peanut butter and chocolate are a match made in heaven, and these cookies are here to prove it! Soft and chewy and loaded with chocolate chips, they make one delicious dessert!
I've had cookies on the brain lately. I'm like the cookie monster...me want COOKIE! So I went and developed a new recipe. A recipe containing two of my favorite things...peanut butter and chocolate. I mean, who doesn't love them, right? Especially the combination of the two. Together they are freakin' amazing.
This is a very simple recipe. A basic peanut butter cookie recipe with some delicious milk chocolate chips mixed in. I added a lot of peanut butter in there, so the cookies are super peanut buttery. Is that even a word? Soft and chewy, I bet you can't eat just one!
Kick your salad game up a notch with this healthy and delicious Kale Caesar Salad!
I love a good salad. Especially in the spring and summer. I'm obsessed with eating salads with tons of fresh, in season veggies. Sometimes I pile on the goodies, even adding chicken or tuna to make it more hearty, and other times I go the simpler route.
This Kale Caesar Salad is just that. Simple. Fresh kale, homemade croutons, Parmesan cheese, and a homemade dressing. That's it. And really, that's all you need. This has been my go-to lunch for the last week. I just can't get enough!
I participated in an Influencer Activation on behalf of Influence Central for Sunshine Sweet Corn from Florida.
I received a promotional item to thank me for my participation.
It's that time of year again, time to start grilling! What I really mean is, let's grill allofthethings. I am seriously addicted to my grill during the warmer months. Lucky for me, my sons surprised with a brand new grill for Mother's Day! They even gave it to me early because they knew I wanted to grill for my mama on Mother's Day. Aren't they the sweetest?