The 5-Ingredient Rocky Road Loaf Cake is a deliciously simple treat that combines the rich flavor of chocolate with the chewy goodness of marshmallows and the crunch of nuts. Perfect for chocolate lovers, this no-fuss recipe turns classic rocky road flavors into a soft, moist loaf that’s easy to bake and even easier to enjoy.
Rocky Road Loaf Cake:
This loaf cake brings together everything we love about rocky road—gooey, crunchy, and indulgent—in one sliceable dessert. Whether served warm with a drizzle of chocolate or cooled for a firmer texture, it’s ideal for quick baking sessions, potlucks, or cozy family treats.
History:
Rocky road originated in the mid-19th century as a way to use up imperfect chocolate and mix it with nuts and marshmallows to improve flavor and texture. Over time, it evolved into a beloved confectionery and dessert base, inspiring ice creams, bars, and cakes like this loaf version. The Rocky Road Loaf Cake takes those nostalgic flavors and simplifies them into a quick, crowd-pleasing bake.
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Rocky Road Loaf Cake
Ingredients
- 1 cup self-raising flour
- 1/2 cup cocoa powder
- 1 cup sweetened condensed milk
- 1 cup mini marshmallows
- 1/2 cup chopped nuts (almonds, walnuts, or peanuts)
Instructions
- Preheat the oven to 175°C (350°F) and line a loaf pan with parchment paper.
- In a mixing bowl, combine self-raising flour and cocoa powder.
- Add condensed milk and stir until smooth.
- Fold in mini marshmallows and chopped nuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let the cake cool completely before slicing.
Notes
- Use high-quality cocoa powder for a richer chocolate flavor.
- Add chocolate chips for extra indulgence.
- Let the cake cool before slicing to avoid a messy texture.
- Substitute nuts with dried fruits for a nut-free version.
- Store leftovers in an airtight container for up to 4 days.
Tip for Rocky Road Loaf Cake:
- For extra gooeyness, add more marshmallows on top before baking.
- Don’t overmix the batter; it keeps the cake soft.
- Toast the nuts slightly for enhanced flavor.
- Serve warm with ice cream or whipped cream.
- Double the recipe to make a larger batch for parties.
FAQs for for Road Loaf Cake:
Q: Can I make this without nuts?
Yes, replace nuts with dried cranberries or extra marshmallows.
Q: What can I use instead of condensed milk?
You can mix 3/4 cup milk with 1/2 cup sugar as a substitute, though texture may vary.
Q: Can I freeze this loaf cake?
Yes, wrap slices individually and freeze for up to 2 months.
Q: How do I make it more chocolatey?
Add a handful of chocolate chips or drizzle melted chocolate on top.
Q: Is it supposed to be fudgy or cakey?
It’s meant to be slightly fudgy inside with a soft cake-like texture.
Conclusion:
The 5-Ingredient Rocky Road Loaf Cake is proof that baking doesn’t need to be complicated to be delicious. With minimal ingredients and maximum flavor, it’s the ultimate quick dessert for chocolate lovers everywhere. Each bite offers a delightful mix of soft cake, chewy marshmallows, and crunchy nuts—pure comfort in loaf form