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Sheet Pan Rocky Road Chocolate Cake
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- 2 S’mores Flavoured Fondue cans (425 g each)
- 310 ml (1 1/4 cups) all-purpose flour
- 80 ml (1/3 cup) cocoa powder
- 7.5 ml (1/2 tbsp.) baking powder
- 1.25 ml (1/4 tsp.) salt
- 180 ml (3/4 cup) granulated sugar
- 1 egg
- 125 ml (1/2 cup) plain Greek yogurt
- 125 ml (1/2 cup) milk
- 5 ml (1 tsp.) vanilla extract
- 60 ml (1/4 cup) melted butter
- 125 ml (1/2 cup) icing sugar
- 250 ml (1 cup) mini marshmallows
- 125 ml (1/2 cup) cashew nuts
- 125 ml (1/2 cup) crumbled graham crackers
- Preheat oven to 180 °C (350 °F).
- Follow the instructions on the package to heat the S’mores Flavoured Fondues.
- In a bowl, mix the flour with the cocoa powder, baking powder and salt.
- In a second bowl, beat the granulated sugar with the egg, Greek yogurt, milk and vanilla. Pour half a can of fondue into the bowl and stir with a wooden spoon until smooth. Set aside the rest of the fondue and the second can in a double boiler pot or a small sauce-pan with hot water at the bottom to prevent them from setting.
- Add the dry ingredients to the wet ingredients and use a wooden spoon to stir until well combined.
- Grease a 24 cm × 35 cm (9.5” x 14”) sheet pan with cooking spray, then line it with parchment paper. Pour the mix onto the sheet pan and level the surface.
- Bake for 15–18 minutes, until a toothpick inserted in the centre of the cake comes out clean. Remove from the oven and let cool on a wire rack.
- Pour the whole fondue can into a third bowl. Whisk in the melted butter. Add the icing sugar and whisk until well combined.
- Coat the cake with the frosting, then top with mini marshmallows, cashews and graham crackers. Drizzle the remaining half of the fon-due over the cake. Refrigerate for 30 minutes.
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