With my last month’s epic Bundt cake disasters and then final success, I was bracing myself up for this month’s theme with the #BundtBakers. If last month’s epic battle with the Bundt taught me anything, It was this – “Respect the Bundt! For it has a mind of its own”.
I was keen to try my favorite brownie recipe for this month’s theme – Rocky Road. I have made a bundt cake with the recipe a few times and it has been a success. So I was acting cool as a cuke and thinking, “I got this”!
But I forgot, the bundts have a mind of their own. I added walnuts into the recipe and then let it bake for a bit before adding marshmallows. Turns out, marshmallows always find a way into the deep crevices of the pan after turning into molten liquid and not setting back up. I was expecting that bit, but what I was not expecting was that the cake will drop out of the pan like it hated staying with it any longer. Oh how Impressive it was for 3 seconds! The cake then melted on to itself and went into a puddle on my kitchen counter.
Epic. Disaster. Again!
What was worse was that my teen’s friends had come over to help out decorating the cake and they had plans of using marshmallow cream and other good stuff on it. Now all they could do was gape at the big puddle of chocolate mess and ask me if they should eat the stuff with a spoon or put a straw in it to drink up the chocolate. It took a batch of giant sized chocolate cookies to buy their silence on the matter and for a difficult one to please ( my own child) it might be a few more batches of cookies before the matter will be taken into advisement.
Oh well! As you know by now, giving up is not something I am good at. So I had to try again. And I did. This time I went a little traditional. A regular chocolate cake, filled with a little biscoff spread and biscoff cookies and topped with classic rocky road stuff – chocolate, marshmallows and nuts.
Oh Jackpot! Great flavors and a wow factor when I cut the cake. I am in Bundt heaven for now!
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page. Our wonderful host and theme selector was Laura of Baking in Pyjamas . Thank you Laura for hosting and setting the rocky road theme.
Here are the Bundt cake makers with their craft for the month of May!
- Almond, Blueberry & White Chocolate Rocky Road Bundt by Jane’s Adventures in Dinner
- Biscoff & Chocolate Rocky Road Bundt Cake by Spice Roots
- Blueberry Pecan Cocoa Ripple Cake by Magnolia Days
- Brownie Style Rocky Road Bundt Cake by Basic N Delicious
- Cheery Cherry Rocky Road Bundt Cake by Our Good Life
- Cherry Chocolate Walnut Bundt by Noshing with the Nolands
- Chocolate Toffee Rocky Road Bundt Cake by The Chef Next Door
- Chocolate Chip Bundt with Rocky Road Topping by Baking & Creating with Avril
- Culture Confusion Rocky Road Bundt by Food Lust People Love
- Fantasy Rocky Road Bundt Cake by Los Chatos Chefs
- Elvis on a Rocky Road Bundt by It’s Yummi
- Marshmallow Drenched Rocky Road Bundt Cake by Making Miracles
- Mini Rocky Road Bundts with Marshmallow Frosting by Passion Kneaded
- Nutty Chocolate Banana Bundt Cake by The Freshman Cook
- Not Just For Ice Cream Rocky Road Bundt by Tea and Scones
- Rock n’ Roll Rocky Road Bundt by Living the Gourmet
- Rocky Road Bundt Cake by A Day in the Life on the Farm
- Rocky Road Bundt Cake by I Love Bundt Cakes
- Rocky Road Bundt Cake by Kids and Chic
- Rocky Road Bundt Cake by Liv For Cake
- Rocky Road Bundt Cake with Marshmallow Glaze by Brooklyn Homemaker
- Rocky Road Fudge Bundt Cake by La Cocina De Aisha
- Rum Rocky Road Bundt Cake by Adventures in All Things Food
- S’more Rocky Road Bundt Cake by Baking in Pyjamas
- Strawberry Rocky Road Bundt Cake by Recipes, Food and Cooking
- Toasted Chocolate Almond Bundt Cake by Eat, Drink and Be Mighty
- Triple Chocolate Rocky Road Bundt Cake by Simply Veggies
Biscoff and Chocolate Rocky Road Bundt Cake #Bundt Bakers
For the cake
- 6 eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 cup all purpose flour
- 1/2 cup cocoa powder
- 1/2 cup unsalted butter melted
- 5 Biscoff cookies broken into halves
- 3 Tbs Biscoff spread
- 1/2 C mini marshmallows
- 1/2 C milk chocolate chips
- 1/4 C white chocolate chips
- 2 Tbs chopped nuts I used peanuts
- 2 Biscoff cookies crushed
- 1/2 C Biscoff spread
Preheat oven to 325*F
Prepare your bundt pan with coating it with butter
whisk the eggs with the sugar and vanilla in a large bowl, until thick and pale.
Sift the flour and cocoa over the mixture and gently fold in. stir in the melted butter.
Pour into the pan. Place the cookie halves evenly, in the center of the batter, carefully trying to avoid touching any sides. Drop in a little bit of Biscoff spread in between the cookies to create an alternate pattern.
Bake at 350* F for 30 minutes or until the cake tester comes clean.
The cake should be raised and springy to touch and u can always do the toothpick test.
Allow the cake to cool in the pan before inverting it on a wire stand.
Melt the milk chocolate over hot water or in the microwave.
Once the chocolate melts, add in the Biscoff and whisk well.
Pour over the bundt cake and decorate with nuts, marshmallows and chocolate chips. Finally spread the crushed cookies on top.