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Chocolate Toffee Rocky Road Bundt Cake #BundtBakers

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This rocky road inspired Bundt cake is one showstopping dessert!

Classic chocolate cake with chocolate icing is definitely my favorite kind of cake. Quickly followed by German Chocolate cake. See a pattern here? Yeah, I'm a chocolate junkie.

When I found out that the theme for our May #BundtBakers group was rocky road, my wheels started spinning on how to make the perfect cake. It would need chocolate, marshmallows, and nuts for sure. And I decided to put my own little spin on it by including toffee bits, too. Because you know, toffee is just delicious. And why not add it?



This cake seriously couldn't have turned out any better. It's chocolaty and tender and moist. The addition of yogurt and marshmallows to the batter really made it light and airy. A simple chocolate drizzle over the top of the cake followed by toffee bits and we've got a winner here people. A first place winner in my book! (my kids said so too!)



Chocolate Toffee Rocky Road Bundt Cake
Author: Sarah Bates | The Chef Next Door
Makes 16 servings
Print this recipe


Ingredients:
2 cups flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, at room temperature
1 cup granulated sugar
3 eggs
1 tsp pure vanilla extract
1 cup plain yogurt
1 cup miniature marshmallows
1/2 cup chopped pecans

For the topping:
4 oz. semisweet chocolate
1/2 cup heavy cream
Pinch of kosher salt
1/2 cup milk chocolate toffee bits

Preheat the oven to 350 degrees. Spray a Bundt pan with nonstick baking spray and set aside.

In a small bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt until combined. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition, then the vanilla.

Add half of the dry ingredients to the mixer and mix on low speed. Add all of the yogurt, then the remainder of the dry ingredients. Fold in the marshmallows and pecans.

Pour the batter into the prepared pan and smooth out the top. Bake for 40 minutes, or until a cake tester inserted into the center of the cake comes out clean. Let the cake cool in the pan for 30 minutes, then turn it out onto a cooling rack and allow to cool completely.

While the cake is cooling, make the glaze. Coarsely chop the chocolate and set it aside. In a small saucepan, bring the cream just to a boil over medium-low heat. Pour the hot cream over the chocolate and add the salt. Let it stand for 10 minutes, then whisk until smooth and shiny.

Drizzle the glaze all over the top of the cooled cake, allowing it to drip down the sides. Immediately sprinkle the chocolate toffee pieces over the glaze. Let the topping set for about 10 minutes, then slice and serve. 

Bon Appetit!
#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 here. Links are also updated each month on the BundtBakers home page. 

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