I know what you are thinking: What are you doing? We do all of our Disney baking on Saturdays! Yes, you are right; this week has been so busy that I’ve reserved a free day just to relax and take in some comfort food this Sunday. And for this week’s Saturday (now Sunday) Cooking Sesh, we have the perfect Disney recipe to fit the occasion straight from the EPCOT International Food & Wine Festival menus. Let’s get started on Rocky Road Cake from the old Flavors from Fire Global Marketplace!
Rocky Road Cake Recipe – EPCOT International Food & Wine Festival
Serves 8
Spicy Sugared Almonds Ingredients
- 1/3 cup plus 1 teaspoon sugar, divided
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ground cayenne
- 3 tablespoons water
- 3/4 cup unsalted almonds
Chocolate Ganache Ingredients
- 6 ounces dark chocolate, chopped
- 2/3 cup heavy cream
Chocolate-Buttermilk Cake Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1/2 cup hot water
Toppings Ingredients
- 1 cup mini marshmallows
- Sea salt
- Reserved chocolate ganache
Spicy Sugared Almonds Instructions
- Line a baking sheet with parchment paper; set aside.
- Combine 1 teaspoon sugar with the cinnamon and cayenne in a small bowl; set aside.
- Stir remaining 1/3 cup sugar and water in a medium saucepan over medium-high heat until boiling. Carefully add almonds and stir frequently for 8-10 minutes, until water evaporates. Continue stirring for 2-3 minutes, until sugar begins to caramelize. Sprinkle cinnamon reserved mixture over almonds and stir to mix.
- Carefully pour almonds onto prepared baking sheet, separating with spatula.
- Cool completely, then coarsely chop. Store in airtight container up to 3 days.
Chocolate Ganache Instructions
- Spray eight 6-ounce ramekins with non-stick cooking spray; set aside.
- Place chopped chocolate in a medium glass bowl.
- Bring heavy cream to simmer in small saucepan over medium heat. Pour over chocolate. Let chocolate sit for 5 minutes, then stir until smooth.
- Place 1 1/2 tablespoons of ganache in each ramekin and refrigerate for 20 minutes.
- Keep remaining ganache at room temperature until ready to serve.
Chocolate-Buttermilk Cake Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add egg, oil, and buttermilk. Whisk to combine. Carefully add boiling water and whisk until batter is smooth.
- Remove ramekins filled with ganache from refrigerator and fill each with 1/3 cup cake batter. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
- Cool 5-10 minutes before serving.
Serve it Up
Carefully remove cakes from ramekins. Top each rock road cake with 2 tablespoons of mini marshmallows and 1 tablespoon of spicy-sweet almonds. Warm chocolate ganache in the microwave for 30 seconds on 50% power. Drizzle ganache over each cake and sprinkle with sea salt.
Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in restaurant kitchens. The flavor profile may vary from the restaurant’s version.
Click here for a print-at-home version of this recipe!
