Rocky Road Cake Recipe From Disney

Disney

There are so many delightfully decadent desserts to try at this year's EPCOT International Food and Wine Festival that it's hard to decide where to start. But if you can't make it to this year's festival, you can still try at least one new dessert at home. Here's a recipe from Disney for the Rocky Road Cake from the Flavors from Fire Booth. Yum!

Rocky Road Cake – EPCOT International Food & Wine Festival 

Serves 8

Spicy Sugared Almonds

• 1/3 c plus 1 tsp sugar, divided
• 1/8 tsp cinnamon
• 1/8 tsp ground cayenne
• 3 Tbsp water
• 3/4 c unsalted almonds

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

• 6 oz dark chocolate, chopped
• 2/3 c heavy cream

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

• 1 c all-purpose flour
• 1 c granulated sugar
• 1/4 c unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 egg
• 1/2 c vegetable oil
• 1/2 c buttermilk
• 1/2 c hot water

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.

Toppings

• 1 c mini marshmallows
• Sea salt
• Reserved chocolate ganache

To Serve:

Carefully remove cakes from ramekins. Top each 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.