Rocky Road Cake
The best rocky road cake you could imagine! Chocolate covered marshmallows and nuts fill and top this decadent and moist chocolate cake.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 3/4 cups cake flour (210g)
- 1 tsp baking soda (6g)
- 1/2 tsp baking powder (2g)
- 13 tbsp butter (185g)
- 1/2 cup brown sugar (100g)
- 1/2 cup white sugar (100g)
- 3 tbsp coffee (45mL)
- 1 tbsp vanilla paste (15mL)
- 2/3 cup buttermilk (158mL)
- 2 large eggs
- 2 egg yolks
- 1/2 cup sour cream (118mL)
- 1 cup cocoa (100g)
- 2 cups semi-sweet chocolate chips (350g)
- 1 1/2 cup cream (355mL)
- 1 cup walnuts (125g, toasted)
- 1 1/2 cup mini marshmallows (75g)
- 2/3 cup semi-sweet chocolate (115g, melted and cooled)
- 1/3 cup hazelnut chocolate melted and cooled (60g)
- 1/3 cup cocoa (35g)
- 1 lb unsalted butter (454g, room temp)
- 4 cups sugar (800g)
- 1/4 tsp salt (1g, heaping)
- 1 tsp vanilla (5mL)
Instructions
- 1
For the Cake
- 2
Preheat oven to 350 degrees. Butter and flour three 6-by-2-inch cake pans.
- 3
In a small bowl mix together the buttermilk, sour cream coffee and vanilla paste.
- 4
In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt.
- 5
In a the bowl of a standing mixer beat butter and sugars until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in flour mixture and buttermilk in three alternating batches, beginning and ending with flour mixture.
- 6
Mix just until almost combined. Use a spatula to scrape the bottom and complete the mixing.
- 7
Divide batter between pans; smooth tops. Bake for about 30 minutes or until a wooden skewer inserted in the center comes out clean. Let the cakes cool in pans 10 minutes then invert onto a wire rack and let cool completely.
- 8
For the Buttercream
- 9
Beat the butter until light and fluffy. Mix in the confectioners' sugar, cocoa powder, vanilla, salt and melted chocolate. If buttercream is a bit thick you can add a tablespoon or two of heavy cream.
- 10
For the Ganache
- 11
Scald the cream in a small saucepan over medium. Bring it just to a boil then pour over the semisweet chocolate. Let sit for two minutes then whisk until smooth. Reserve about 2/3 a cup of the ganache for the drip. Mix in the walnuts and fold in the marshmallows once cool.
- 12
To Assemble
- 13
Pipe a ring of buttercream around the top edge of the first layer. Use a spatula to fill the center with the ganache. Place the next layer on top and repeat. Cover the outside with buttercream and smooth.
- 14
Drizzle the ganache on top of the cake. If it's thickened then you can mixx in a bit more cream and zap in the microwave for a few seconds at 50% power.
- 15
Pile the extra rocky road mixture on top of the cake and then press in a few extra marshmallows and walnuts and give a final light drizzle of chocolate.