Go Back

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


  1. Preheat oven to 325*F

The cake

  1. Prepare your bundt pan with coating it with butter
  2. whisk the eggs with the sugar and vanilla in a large bowl, until thick and pale.
  3. Sift the flour and cocoa over the mixture and gently fold in. stir in the melted butter.
  4. 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.
  5. Bake at 350* F for 30 minutes or until the cake tester comes clean.
  6. The cake should be raised and springy to touch and u can always do the toothpick test.
  7. Allow the cake to cool in the pan before inverting it on a wire stand.


  1. Melt the milk chocolate over hot water or in the microwave.
  2. Once the chocolate melts, add in the Biscoff and whisk well.
  3. Pour over the bundt cake and decorate with nuts, marshmallows and chocolate chips. Finally spread the crushed cookies on top.