Why do chocolate chips sink to bottom of cake?

Density: Chocolate chips are denser than the batter they are mixed into . As a result, gravity pulls them down through the batter to the bottom of the tin as the bake cooks. This is particularly problematic in recipes with a very wet or thin batter, as there is nothing to 'hold' the chips up.

What is the difference between cookie and cake batter?

Typical cookie dough is 3 parts flour, 2 parts fat, and 1 part sugar. Cake batter is 2 parts each flour and liquid, 1 part each egg, fat, and sugar, plus 1 teaspoon baking powder per cup of flour .

Do chocolate chips melt in cakes?

When you add them to the batter, do not stir the batter too much longer because the chocolate chips will start to melt and not stay together . Also when the cake is taken out of the oven, leave the cake to cool at least 30 minutes before cutting into the cake.

What happens when you put melted chocolate in cake mix?

Adding melted chocolate to the sponge mixture gives it a fudgier texture , but you can leave this out and simply use the cocoa paste for a lighter (and cheaper) cake.

Why do my chocolate chip cookies turn out cake like?

Using too much flour will make your cookies too cakey , so try reducing the flour amount by two tablespoons. Avoid using cake flour instead; try a mix of all-purpose flour and bread flour for a more dense and chewy texture. Using too much baking powder. According to the science geeks at Serious Eats—we love you!

Should you beat cake batter?

Gently you have to mix in clockwise without lumps. Just to mix the ingredients you have to beat the cake batter one or two times . If you beat so longer, the cake will get harder.

Why do cookie cakes taste different than cookies?

Cookie cakes taste different than cookies because they have a different texture due to longer bake times (needed to cook center of the cake through) and the different ratios of ingredients used in the recipe .

Why are cookie cakes so good?

Cookie cakes are thicker than regular cookies. They are more like bar cookies, so they tend to be a bit heavier and they retain their moisture. They also have less edge. The thin edges of baked goods taste different because of caramelization of sugars and the maillard reaction.

Can I use Baker's chocolate instead of chocolate chips?

Substitutes for Chocolate Chips Chocolate replacement for 1 ounce chocolate chips: 1 ounce chopped sweet baking chocolate, dark chocolate, or milk chocolate . 1 ounce chopped unsweetened chocolate + 1 tablespoon sugar.

How do you keep chocolate chips from going flat?

Simply tossing chocolate chips in a little flour or a bit of cake mix will help suspend them in your batter, Suz. This flour trick helps keep other garnishes from sinking, too. Try it with nuts, dried fruits, and fresh berries before folding them into your cake, cupcake, or muffin batter.

How do you keep fruit from sinking to the bottom of a cake?

The best way to avoid sinking fruit is to toss the fruit in a couple of tablespoons of the flour (just use some from the measured amount for the recipe) to coat it lightly . Once added to the cake mixture the flour coating will thicken the batter immediately surrounding the fruit and help suspend the fruit.

Why do chocolate chips not melt when baking?

When I make chocolate chip cookies, why don't the chocolate chips melt in the oven? Cooking chocolate tends to have less cocoa butter than eating chocolate, which raises the cooking chocolate's melting temperature and makes it more difficult to melt .

Rocky Road Cookie Cake | Loaded Chocolate Chip Cookie Cake Recipe (2024)

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This Rocky Road Cookie Cake is everything you could want out of a cookie cake. It’s soft, chewy and oh-so-gooey! A chocolate cookie stuffed with chocolate chips, nuts & marshmallow fluff, then topped with more chocolate chips, nuts and marshmallows!

For another dangerously delicious cookie cake, be sure to check out my tastyTriple Chocolate Cookie Cake!

Table of Contents

Rocky Road Cookie Cake Recipe
How to Make This Chocolatey Cookie Cake
Get the Recipe

Rocky Road Cookie Cake Recipe

This baby was described by one of my taste testers as “change your life good.” Oh yea!

So this past Sunday I hosted a baby shower for one of the women in my small group. All of our baby showers (3 now) have been couple showers, so we avoid things like decorating onesies and opt for guessing the price of baby stuff kind of games so that the guys can get into it – at least a little.

This past Sunday actually involved some football watching as well, given the time of day on Sunday. Not your usual baby shower, huh? 🙂

It was a great success! The wonderful thing about our small group is that even though I’ve hosted all three baby showers so far, I don’t actually have to do that much work. It’s totally a team effort.

I’m obviously the designated cake maker. And I usually help with decor because I like that kind of thing. But most everything else, like food and the main decor stuff, is taken care of by the other couples. We all kind of have our “thing” figured out. Then everyone but the parents-to-be show up early and throw everything together real quick. After this third one, we definitely have it down to an art.

The theme was Pioneer Woman this time around because the mom-to-be is a huge fan. She has her cookbooks and I’m sure some other stuff and it was a totally fun theme to put together. Most of the food was made from recipes on her blog, including this amazing Chocolate Strawberry Nutella Cake that I made. Check out the photo of the food and table set up.

One of the girls in our group even got a children’s book written by Ree herself as the guest book for everyone to sign. How stinking cute is that?! Good times were had by all.

How to Make This Chocolatey Cookie Cake

Making it is pretty straightforward. Once you’ve made the cookie dough, which is stuffed with nuts and chocolate chips, you’ll press half of it into your cake pan. You’ll top the dough with marshmallow fluff – the good stuff. This stuff is gooey-city. And it works better than actual marshmallows when this cookie is baked because marshmallows melt and disappear.

Top the fluff off with the rest of the cookie dough and bake.

The cookie will still be a little jiggly in the center when it’s done baking. It will continue to bake a little and firm up as it cools. I let it cool completely in the pan, shaking it around a few times as it cools, so that it doesn’t stick to the pan.

Once cool, remove it from the pan. When ready to serve, toss on some more chocolate chips, marshmallows and nuts. Warm it up and toast the marshmallows a bit by putting it in the oven on convection bake for about 15 minutes. The cookie won’t cook any more, but it will get warm and gooey on top and in the center, where the fluff is.

This is the good stuff, my friends. Warm, gooey, chocolatey. Don’t miss out, because that would be a shame.

You might also like:

Smores Cheesecake
Smores Cupcakes
S’mores Icebox Cake
S’mores Ice Cream Cake
Rocky Road Pudding Popsicles

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Recipe

Rocky Road Cookie Cake

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Author: Lindsay
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12-15 Servings
Category: Dessert
Method: Oven
Cuisine: American

Description

Ingredients

COOKIE CAKE

3/4 cup salted butter, room temperature
1/2 cup brown sugar, lightly packed
1/2 cup sugar
1 egg
1 tsp vanilla extract
1 1/4 cups all purpose flour
1/2 cup cocoa (I use Hershey’s Special Dark)
1 tsp baking soda
1 1/2 cups chocolate chunks or chocolate chips
1/2 cup chopped nuts, optional (I used pecans)
3/4 cup marshmallow fluff

TOPPING

1/4–1/2 cup marshmallows
1/4 cup chocolate chips
additional chopped nuts

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Instructions

1. Preheat oven to 350 degrees and prepare a 9 or 10 inch cake pan by placing parchment paper in the bottom of the pan and spraying the sides with a non stick spray.

2. Cream butter and sugars together until light and fluffy, about 3-4 minutes.

3. Mix in egg and vanilla extract.

4. Add flour, cocoa and baking soda and mix until combined.

5. Stir in chocolate chunks and nuts. Dough will be thick.

6. Spread half of the dough evenly into the cake pan.

7. Spread marshmallow fluff on top of cookie dough.

8. Drop remaining cookie dough over the marshmallow fluff and flatten into an even layer.

9. Bake for 18-20 minutes. The center may still look a little undercooked but it will firm up and continue cooking as it cools.

10. Remove from oven and let cool completely in pan, then carefully remove.

11. When ready to serve, top cookie with marshmallows, chocolate chips and nuts and bake on convection bake for about 15 minutes, until marshmallows are lightly toasted.

12. Allow to cool for about 10 minutes, then serve.

Nutrition

Serving Size: 1 Slice
Calories: 399
Sugar: 32.9 g
Sodium: 174.3 mg
Fat: 22.7 g
Carbohydrates: 49.3 g
Protein: 5 g
Cholesterol: 36.8 mg

Filed Under:

Cakes and Cupcakes
Cookies
Recipes
Sweets and Treats

Enjoy!