Chocolate Rocky Road Cake Food

ROCKY ROAD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, sugar, cocoa, baking soda and salt. Sift once more, then sift again into a 9 inch square pan.
• Make a well in the center, and measure in the oil, vinegar and vanilla. Pour water over all and mix with a fork until smooth.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the frosting: In a saucepan, combine chocolate, margarine and water. Cook over low heat until melted and smooth. Remove from heat and stir in vanilla and confectioners' sugar. Fold in miniature marshmallows. Spread over cake.

ROCKY ROAD CHOCOLATE CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. , Meanwhile, for frosting, combine confectioners' sugar and cocoa in a small bowl; whisk in cream and vanilla until smooth. While cake is still hot, drizzle with half of the caramel topping and half of the frosting. Sprinkle with marshmallows; return to the oven for 5 minutes or until marshmallows are softened. , Drizzle with remaining caramel topping; sprinkle with nuts. Drizzle with remaining frosting. Cool on a wire rack.

ROCKY ROAD CHOCOLATE CAKE (CROCK-POT)

Steps:

• Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.
• Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
• Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.
• Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
• Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted.
• Spoon into dessert dishes, and serve with ice cream, if desired.

CHOCOLATE ROCKY ROAD

Steps:

• Line the base and sides of an 20cm x 20cm square baking tray with baking paper.
• Place the chocolate and coconut oil (optional) into a heatproof, microwave-safe bowl. Heat, uncovered, on 50% power, in 30 second bursts, stirring every time with a metal spoon, for 4-5 minutes or until the chocolate and coconut oil melts.Remove from the microwave and stir until smooth.
• Stir through the chopped marshmallows, coconut, raspberry lollies and peanuts.
• Spread the mixture into the prepared baking tray and place in the fridge for 2 hours or until completely set.
• Use a sharp knife to cut into slices (if you are having trouble cutting the slice, run your knife under hot water and then dry completely before cutting - the heat will help to cut the slice evenly).
• Line the base and sides of an 20cm x 20cm square baking tray with baking paper.
• Place the chocolate and coconut oil (optional) into a clean and dry Thermomix bowl. Melt for 3-4 minutes, 50 degrees, Speed 2 or until melted.
• Add the marshmallows, coconut, raspberry lollies and peanuts and mix for 5-10 seconds, Reverse, Speed 3 (using the spatula to help mix), or until completely combined.
• Spread the mixture into the prepared baking tray and place in the fridge for 2 hours or until completely set.
• Use a sharp knife to cut into slices (if you are having trouble cutting the slice, run your knife under hot water and then dry completely before cutting - the heat will help to cut the slice evenly).

CHOCOLATE ROCKY ROAD CAKE

Steps:

• heat oven to 350*F.
• in a large mixer bowl combine all cake ingredients, beat at low speed scraping bowl often until ingredients are moistened.
• beat at high speed, scraping bowl often , until smooth for 1 to 2 minutes.
• pour into greased and floured 13x9 baking pan, bake for 30 to 40 minutes or until wooden pick inserted into center of cake comes out clean.
• sprinkle with marshmallows, continue baking 2 minutes or until marshmallows are softened.
• meanwhile in 2 qt saucepan combine 1/4 cup butter, cream cheese, chocolate and milk. cook over med heat stirring occasionally until melted (8 to 10 min).
• remove from heat, stir in powdered sugar and vanilla until smooth.
• pour over marshmallows and swirl together.
• sprinkle with peanuts.

ROCKY ROAD

Steps:

• Line a 20cm x 20cm brownie tin with foil. Crumble the biscuits and the walnuts into a large bowl (you want a good mixture of pieces and fine crumbs). Snip the marshmallow into halves or quarters with scissors and add those to the bowl too. Set aside.
• Put the butter and golden syrup in a saucepan and heat gently until the butter has melted. Put the chopped chocolate in a heatproof bowl then pour the melted butter and syrup mixture over it and leave to sit for a couple of minutes without stirring. Now stir until the chocolate is smooth and has melted then pour the whole lot over the biscuits and marshmallows. Stir to coat all the pieces in the chocolate then pour into your prepared tin in an even layer. Don't press it down too much, you want quite a bumpy 'rocky road' surface. Leave to set in the fridge for 1-2 hours or overnight then dust with icing sugar and chop into bars or squares to serve. Keeps in the fridge for up to a week.

CHOCOLATE LAYER CAKE WITH ROCKY ROAD FROSTING

Steps:

• For Frosting:Mix first 4 ingredients in medium sauce-pan. Stir over medium-low heat just until marshmallows and chocolate are melted, about 3 minutes. Transfer to large bowl. Mix in powdered sugar and vanilla. Place bowl in larger bowl filled with ice and water. Using electric mixer, beat until frosting is cool, thick and spreadable.
• For the rest: Position rack in center of oven and preheat to 350°F Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment; butter parchment. Dust pans with flour; tap out excess. Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water. Cool just to room temperature.
• Pour yogurt into 2-cup measuring cup. Add enough water to measure 1 1/2 cups; whisk to blend. Whisk in vanilla.
• Combine flour, sugar, butter, eggs, baking soda, baking powder and salt in large bowl. Add yogurt mixture and melted chocolate. Using electric mixer, beat until smooth, occasionally scraping bowl with rubber spatula, about 3 minutes. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Run small knife around sides of pans to loosen cakes. Invert onto racks; peel off parchment. Cool completely.
• Place 1 cake layer, flat side up, on platter. Spread 2/3 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Press marshmallows around top edge in 1-inch band and 1 inch down sides from top edge of cake. Sprinkle walnuts over center of cake. (Can be prepared 1 day ahead. Cover with cake dome and store at room temperature.).

CHOCOLATE LAYER CAKE WITH ROCKY ROAD FROSTING

Steps:

• Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment; butter parchment. Dust pans with flour; tap out excess. Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water. Cool just to room temperature.
• Pour yogurt into 2-cup measuring cup. Add enough water to measure 1 1/2 cups; whisk to blend. Whisk in vanilla.
• Combine flour, sugar, butter, eggs, baking soda, baking powder and salt in large bowl. Add yogurt mixture and melted chocolate. Using electric mixer, beat until smooth, occasionally scraping bowl with rubber spatula, about 3 minutes. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Run small knife around sides of pans to loosen cakes. Invert onto racks; peel off parchment. Cool completely.
• Place 1 cake layer, flat side up, on platter. Spread 2/3 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Press marshmallows around top edge in 1-inch band and 1 inch down sides from top edge of cake. Sprinkle walnuts over center of cake. (Can be prepared 1 day ahead. Cover with cake dome and store at room temperature.)

ROCKY ROAD CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour 9x13-inch pan (I like to use my glass casserole dish).
• Place about 2 1/2 cup ice cream in microwave-safe dish then melt in microwave.
• You may need to add more to get it to 2 cups melted ice cream.
• Combine cake mix, melted ice cream and eggs; mix on low speed for 1 minute.
• Scrape down the sides of the bowl and mix on medium another minute or two until well blended.
• Pour into pan and bake 30-35 minutes or until you can press on the top and it springs back slightly.
• You don't want it to rise so much that it cracks, you'll have a dry cake.
• Set on rack until cool or almost cool.
• Heat the jar of hot fudge.
• Pour half of the hot fudge onto cake and spread out.
• Let it soak into the cake.
• Microwave the marshmallow cream a TINY bit to loosen it up (10-20 seconds).
• Pour onto the cake and spread out.
• Drizzle the rest of the hot fudge over the marshmallow cream in stripes, zig zags or swirls.
• Sprinkle nuts to garnish.
• Cook time does not include cooling time.

CHOCOLATE ROCKY ROAD CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter the base of a 23cm loose-bottomed cake tin and line with baking parchment. Melt the butter in a small pan over a low heat, then remove from the heat and leave to cool for 3 mins. Whisk the melted butter, oil, yogurt, milk, coffee and eggs together in a large bowl until combined. Whisk the sugar, flour, baking powder and cocoa together in a separate large bowl, breaking up any lumps of sugar with the whisk. Gradually whisk the wet ingredients into the dry until smooth, then pour into the tin. Bake for 55 mins-1 hr until firm to the touch and a skewer inserted into the middle comes out clean with no wet crumbs. Leave to cool completely in the tin.
• For the rocky road, tip the biscuits into a food bag and bash with a rolling pin until roughly broken up. Melt the butter, chocolate and golden syrup together in a large pan over a low heat, stirring until smooth. Remove from the heat and leave to cool a little.
• Tip the crushed biscuits, mini marshmallows and any extras into the pan and stir until everything is completely coated in the chocolate mixture. Spoon the rocky road over the cooled cake and smooth with a spatula so the top is completely covered. Sprinkle over some extra biscuit pieces, marshmallows and any other bits you'd like to add. Leave to set at room temperature for at least 2 hrs, or chill for 1 hr to help it set more quickly. Remove the cake from the tin, slice and serve. Will keep in an airtight container in a cool place for up to two days.

ROCKY ROAD LAZY CAKE

Steps:

• Grate baking chocolate in a large microwave safe bowl.
• Microwave 4 minutes on medium power or until melted.
• Immediately stir in graham cracker crumbs and enough milk to stir easily (you should not see extra milk in bowl).
• Add miniature marshmallows and chopped walnuts.
• Stir well.
• Grease sides of springform tube pan.
• Cover bottom of tube pan with chocolate sprinkles.
• Spoon the chocolate mixture into the tube pan and press down with the spoon until even.
• Refrigerate until solid, 1 hour.
• Loosen sides of tube pan with a butter knife.
• Unmold onto serving plate.
• Cut into very thin slices.

EASY ROCKY ROAD

Steps:

• Grease and line an 18cm square brownie tin with baking paper.
• Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
• In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
• Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
• Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.