Okay, so one of my favorite ice cream varieties is rocky road! A classic chocolate flavor with the added combination of caramel, pecans, and marshmallows...I mean really, how can it get any better than that, right? I hope you enjoy this delicious creation! If you have any ideas or suggestions for my next dessert inspiration, leave me a comment below…
1 cup sugar
1/2 cup brown sugar
1 3/4 cups Bob's Red Mill Gluten-Free All-Purpose Flour
2 tsp xanthan gum
1 cup dark cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1/2 cup Kerrygold Butter, Melted
2 large eggs
1 cup buttermilk
1 tbsp vanilla extract
2 tbsp caramel syrup
1 cup pecans, chopped
1/2 cup dark chocolate chips
1 cup hot water
Preheat the oven to 350°F. Prepare two 9” round Pans by lightly coating with cooking spray or oil.
In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, and salt.
In a separate bowl, whip together the butter, eggs, buttermilk, and vanilla.
Then slowly add the liquid to the dry ingredients and stir until both mixtures are fully combined. Next, fold in the chocolate chips and pecans.
Add hot water to the batter and mix well, until the batter is thin. Then pour evenly into the prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.
Once the cakes have finished baking, allow them to cool completely before frosting.
Creamy Chocolate Butter Cream Frosting
1 ½ cups Kerrygold Salted Butter
3 cups powdered sugar
1/4 cup dark cocoa
1 tsp chocolate extract
1 tsp vanilla extract
Heavy whipping cream, as needed-
Homemade Marshmallow Fluff
12 Dandies Marshmallows, divided
2 tbsp heavy whipping cream, divided
In a large bowl, whip the butter with an electric mixer until light and fluffy. Next, whip in one cup of powdered sugar, then add in the cocoa and flavorings. To finish, whip in the remaining two cups of powdered sugar, one cup at a time. Beat well between each addition and alternate with the heavy cream as needed.
Spread the frosting over the bottom layer of cake for the filling, then take six marshmallows and one tablespoon of cream and place in a greased glass bowl. Heat this in a microwave for 30 seconds or until you see the marshmallows puff up. Then stir with a fork and return it to the microwave and cook until you see them puff up again. Stir well before pouring across the top of the bottom layer of the cake.
place the second cake on top. Finish frosting the top and sides of the cake with the butter cream frosting. Next, repeat the marshmallow fluff process in the microwave, then pour this over the top of the cake. For a final touch, drizzle a generous amount of caramel sauce across the top as well.
Enjoy this fun twist on rocky road!