Get ready to transform your ordinary baking routine into an extraordinary culinary adventure! This Rocky Road Snack Cake is not just another dessert – it's a decadent journey of chocolatey, marshmallowy goodness that will make your taste buds dance with joy. Imagine a rich, moist chocolate cake topped with gooey marshmallows, crunchy nuts, and melted chocolate chips that will have everyone begging for seconds. Whether you're looking to impress your family, wow your friends, or simply treat yourself to a moment of pure bliss, this recipe is about to become your new go-to dessert sensation!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup mini marshmallows
- 1/2 cup chopped nuts
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and salt. Whisk the dry ingredients until they are well combined and free of lumps.
- In a separate medium bowl, whisk together the buttermilk, vegetable oil, and eggs until smooth and fully incorporated. The mixture should have a uniform color and texture.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or whisk. Mix until just combined, being careful not to overmix. Some small lumps are acceptable to ensure a tender cake.
- Pour the batter into the prepared baking pan, using a spatula to spread it evenly to the edges and create a smooth surface.
- Sprinkle the mini marshmallows, chopped nuts, and chocolate chips evenly over the top of the batter, creating a decorative and delicious topping.
- Place the pan in the preheated oven and bake for 28-32 minutes. Check for doneness by inserting a toothpick into the center of the cake - it should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15-20 minutes. The marshmallows will create a gooey, golden-brown topping as it cools.
- Once cooled, cut the cake into 12 equal squares. Serve warm or at room temperature for the best flavor and texture.
Tips
- Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature for the most even and smooth batter.
- Don't Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a tough, dense cake.
- Even Topping Distribution: When adding marshmallows, nuts, and chocolate chips, try to spread them evenly to ensure every bite is packed with deliciousness.
- Oven Accuracy: Use an oven thermometer to ensure your oven is at the exact 350°F for perfect baking.
- Cooling is Crucial: Let the cake cool slightly in the pan to allow the marshmallow topping to set and become delightfully gooey.
- Storage Tip: Store the cake covered at room temperature for up to 3 days, or refrigerate for extended freshness.
- Serving Suggestion: For an extra indulgent experience, serve slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 40mg
