Get ready to indulge in a slice of heaven with our Rocky Road Easter Cake! This delightful dessert is not just a treat for the taste buds; it's a celebration of flavors that will have your friends and family begging for more. With layers of rich chocolate, gooey marshmallows, and crunchy nuts, this cake is the perfect centerpiece for your Easter festivities. Plus, it’s surprisingly easy to make, taking just an hour from start to finish! Don't miss out on the chance to impress your loved ones with this decadent delight—read on to discover how to whip up this mouthwatering masterpiece!
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup mini marshmallows
- 1 cup chopped nuts
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until they are well combined and free of lumps.
- In a separate medium bowl, beat the eggs until they are light and fluffy. Add whole milk, vegetable oil, and vanilla extract. Whisk these wet ingredients until they are thoroughly blended.
- Gradually pour the wet ingredients into the dry ingredient mixture. Mix with an electric mixer on medium speed for about 2 minutes until the batter is smooth and no dry streaks remain.
- Pour the cake batter into the prepared baking pan, using a spatula to spread it evenly to the edges and create a level surface.
- Bake in the preheated oven for 30-35 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes at room temperature.
- While the cake is still warm, sprinkle the top evenly with mini marshmallows, chopped nuts, and chocolate chips. The residual heat will slightly melt the marshmallows and chocolate.
- Allow the cake to cool completely in the pan, which will help the toppings set and adhere to the surface.
- Optional: For a more decadent finish, drizzle melted chocolate over the top of the cake after it has cooled.
- Cut into 12 equal squares and serve. The cake can be stored at room temperature in an airtight container for up to 3 days.
Tips
- Prep Your Pan: Make sure to grease and flour your baking pan thoroughly to prevent the cake from sticking. You can also line the bottom with parchment paper for an extra layer of protection.
- Sift Your Dry Ingredients: Sifting the flour, cocoa powder, and other dry ingredients not only helps to remove lumps but also aerates the mixture, resulting in a lighter cake.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake texture.
- Check for Doneness: Use the toothpick test to ensure your cake is perfectly baked. If it comes out with a few moist crumbs, you’re good to go!
- Top While Warm: Adding the mini marshmallows, nuts, and chocolate chips while the cake is still warm allows them to melt slightly, creating a deliciously gooey topping that’s hard to resist.
- Let It Cool Completely: Allow the cake to cool completely before cutting into it. This helps the toppings set and makes for cleaner slices.
- Chocolate Drizzle: For an extra indulgent touch, melt some chocolate and drizzle it over the cooled cake for a beautiful and delicious finish.
- Storage: Keep any leftovers in an airtight container at room temperature for up to three days to maintain freshness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 8g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 35mg
