Rocky Road Cake
User Reviews
5
Rocky Road Cake
Description
The cake batter combines cake flour, cocoa powder, baking soda, baking powder, butter, sugars, coffee, buttermilk, sour cream, vanilla paste, and eggs to form a tender chocolate cake. The addition of coffee enhances the chocolate flavor. The batter is divided into three 6-inch pans for baking, yielding multiple even layers once cooled.
The buttercream blends melted semi-sweet and hazelnut chocolate with cocoa powder, butter, sugar, salt, and vanilla to form a smooth, rich frosting. The ganache topping consists of chocolate chips and cream, mixed with toasted walnuts and mini marshmallows for texture and flavor contrast. The cake is assembled by layering the cooled cake with buttercream and then coated with ganache that's embedded with crunchy and chewy mix-ins.
To achieve flat, evenly baked layers, cake strips or similar methods can be used during baking. Measuring flour by weight or properly fluffing and leveling measuring cups prevents dense texture due to excess flour. If butter clumps appear during mixing wet ingredients, it typically resolves when dry ingredients are incorporated. The cake is suited for celebrations or special dessert occasions and can be scaled by adjusting pan size.
Ingredients
For the Cake
- 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 egg large
- 2 egg yolk
- 1/2 cup sour cream 118mL
- 1 cup cocoa powder 100g
For the Ganache:
- 2 cups chocolate chips 350g, semi-sweet
- 1 1/2 cup cream 355mL
- 1 cup walnuts 125g, toasted
- 1 1/2 cup mini marshmallows 75g
For the Buttercream:
- 2/3 cup semi-sweet chocolate 115g, melted and cooled
- 1/3 cup hazelnut chocolate 60g, melted and cooled
- 1/3 cup cocoa powder 35g
- 1 lb butter 454g, room temp, unsalted
- 4 cups sugar 800g
- 1/4 tsp salt 1g, heaping
- 1 tsp vanilla 5mL
Instructions
For the Cake
- Preheat oven to 350 degrees. Butter and flour three 6-by-2-inch cake pans.
- In a small bowl mix together the buttermilk, sour cream coffee and vanilla paste.
- In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt.
- 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.
- Mix just until almost combined. Use a spatula to scrape the bottom and complete the mixing.
- 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.
For the Buttercream
- 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.
For the Ganache
- 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.
To Assemble
- 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.
- 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.
- 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.
Notes
- Use a kitchen scale to measure flour precisely to avoid dry cake; if unavailable, fluff and level flour properly.
- Employ cake strips or homemade equivalents to achieve flat cake layers and even baking.
- If butter clumps occur after mixing wet ingredients, they usually integrate after adding dry ingredients.
- Warm milk and sour cream slightly or substitute whole milk yogurt for sour cream without affecting texture.
- Adjust coffee quantity or substitute with warm water according to taste preferences.
- Scale recipe for larger pans: double for 8-inch, triple for 9-inch pans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 516kcal | 26% |
| Carbohydrates | 59g | 20% |
| Protein | 13g | 26% |
| Fat | 97g | 149% |
| Saturated Fat | 55g | 275% |
| Cholesterol | 169mg | 56% |
| Sodium | 193mg | 8% |
| Potassium | 454mg | 10% |
| Fiber | 9g | 36% |
| Sugar | 125g | 250% |
| Vitamin A | 2340IU | 47% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 158mg | 16% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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