Rocky Road Cake

Rocky Road Cake and Ice Cream

I wanted something dark, decadent and over-the-top chocolate for Easter Sunday dinner.  And this Rocky Road Cake TOTALLY fit the bill.  I know, I know…it’s springtime and desserts should be light and fruity.  But when is chocolate ever out of season?!  Yeah.  Never.  And judging by all the “mmmm’s” and “oh my gosh, this is so GOOD”s that I got, I think I picked the absolute perfect dessert to make.

Rocky Road Cake

I used dark unsweetened cocoa for both the cake and frosting (the recipe just called for regular unsweetened) and I loved how rich it made the cake but think next time I’ll use the regular cocoa for the frosting so it’s not quite so rich.  I also used homemade marshmallows instead of store-bought which I think makes it so good but feel free to use some from the store.  It’s definitely extra work to make you own marshmallows but SO worth it.  I was also really skeptical about the cake.  Just by reading the recipe it seemed way, waaaaaayyyy too simple to make.  However, this cake was delicious.  More like a cakey brownie, it was the perfect foundation for the gooey marshmallows and thick, fudgey frosting.

Are you sold yet??  This cake is GOOD.  So goooooooood.  Make it!  You’ll be glad you did.  Oh, and ice cream!  Ice cream is a must.  Enjoy!

Rocky Road Cake
 

Ingredients
Cake
  • 1 c. Unsalted Butter, melted
  • 2 c. Sugar
  • 4 Large Eggs, lightly beaten
  • 1 T. Pure Vanilla Extract
  • ½ c., plus 2 T. Dark Unsweetened Cocoa
  • ¼ t. Salt
  • 1 t. Baking Soda
  • 1 t. Baking Powder
  • 1½ c. All-Purpose Flour
  • 1 c. Pecans, toasted and chopped
  • 1, 10.5 oz. Bag Miniature Marshmallows or 2 c. Homemade Marshmallows
Frosting
  • 2 c. Sugar
  • ½ c. Dark Unsweetened Cocoa
  • ½ c. Unsalted Butter
  • ½ c. Whole Milk
  • 1 T. Pure Vanilla Extract
  • ¼ c. Powdered Sugar

Instructions
For the Cake
  1. Preheat oven to 350 degrees. Grease and flour a 9×13 baking pan.
  2. Whisk together melted butter, sugar, eggs and vanilla until thoroughly combined. Whisk in cocoa, salt, baking soda, baking powder and flour just until combined. Pour into pan and bake 25-30 minutes until a tester inserted in the middle comes out clean. Sprinkle with marshmallows and pecans and return to the oven for 5 minutes to melt marshmallows slightly.
For the Frosting
  1. In a medium saucepan over medium heat, combine sugar, cocoa, butter and milk. Bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat and beat in vanilla and powdered sugar with a wooden spoon. Continue beating with the spoon until frosting becomes glossy and holds shape. It will take about 15 minutes but if you place the pan in a bowl of ice, it will speed things up significantly. Pour over the cake before it gets too stiff and let it cool completely. Cut into squares and serve with ice cream, if desired.

Notes
Makes 24 pieces.