Chocolate Cake with Rocky Road Frosting

If you have ever dreamed of eating a rocky road in the form of a cake, then this is the recipe for you! It is moist, soft, and oh-so-gooey! A moist chocolate cake stuffed with chocolate chips, nuts, and marshmallows, then topped with more chocolate chips, nuts, and marshmallows!

For another dangerously delicious chocolate cake, check out my tasty Moist Chocolate Brownie one.

Rocky Road Cake Recipe
My family loves Rocky Road ice cream (chocolate ice cream with marshmallows and some chopped walnuts), so I thought I should make a rocky road birthday cake for our daughter. And the cake became a hit.

To be deemed worthy of the title, you need to have some chocolate, some form of marshmallows in it, and lots of nuts.

Chocolate cake layers
My version of the Rocky Road cake has soft and moist dark layers of chocolate cake, with some chocolate marshmallows, toasted walnuts, and some chocolate ganache to top it all off!

Rocky Road Cake Filling
The filling of this cake is really where the rocky road flavor shines. I chose to add and fill this cake with marshmallows, melted chocolate, and toasted nuts.
I add a generous amount of rocky road ganache to each layer of frosting. I topped the cake with my rocky road ganache with lots of toasted nuts and mini marshmallows.
A ring of buttercream helps hold the gooey filling and supports the next cake layer stick in place once it’s added. In addition, it will give the cake a bit more stability.

How to assemble and frost a layer of cake

1. Make your layer cake gorgeous by assembling it with these simple steps.
2. Lay trimmed parchment paper around the edges of the cake plate, creating a square in the center.
3. Place a cake layer, top side up, in the center of the paperless square. Use a serrated knife to level the tops of the layers.
4. Using a large pastry bag, pipe a rope of frosting around the outside edge of the cake layer, then fill the middle with ganache.
5. Place the second cake layer, top side down. Smear a thin coat of frosting on the top and sides of the cake.
6. Refrigerate the cake until you can touch the frosting without leaving a fingerprint, about 30 minutes.
7. Once the frosting is firm, gently remove the parchment paper strips.
8. Then top with some rocky road ganache.

Let me know what you think!

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You will need:

For the cake

• 210 grams of cake flour
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 400 grams granulated sugar
• 1/2 tsp salt
• 112.5 grams of vegetable oil (or 1/2 cup)
• 2 tsp vanilla extract
• 100 grams of cocoa powder
• 1 cup hot water
• 2 large eggs

For the rocky road ganache

• 355 ml heavy cream (1 1/2 cup)
• 200 grams of semi-sweet chocolate chips
• 80 grams walnuts, chopped
• 1 cup mini marshmallows

For the chocolate buttercream frosting

• 300 grams butter, room temperature
• 375 grams powdered (confectioners’) sugar
• 25 grams of cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 100 grams of semi-sweet chocolate, melted and cooled

Procedure:

For the cake

1. Preheat the oven to 175 degrees Celcius and prepare two 16-inch cake pans by greasing the pans’ sides and bottom and placing parchment papers in the bottom.
2. Sift the flour, baking soda, baking powder, sugar, and salt in a large bowl. Mix until combined. Add eggs, oil, and vanilla extract. Mix just until almost combined. Use a spatula to scrape the bottom and side of the bowl.
3. In a separate bowl, combine the cocoa powder and hot water. Whisk until no clumps remain. Pour the cocoa mixture (cocoa powder and hot water) into the first mixture and gently mix to incorporate the liquid. Evenly divide between the prepared pans. I like to use a kitchen scale to ensure each pan has the same amount of batter.
4. Bake for 30 to 40 minutes, or until a toothpick comes out clean.
5. Allow layers to cool in the pans for about 10 minutes, then run an offset spatula around the pans’ edge to help separate the layers from the pans. Once the layers are thoroughly cooled, carefully flip the pans and remove the layers from the pans. Next, use a serrated knife to level the tops of the layers.

For the rocky road ganache

1. Heat heavy cream in a heat-proof bowl over medium heat in a pan until it begins to simmer. Remove from heat.
2. Gently add the chocolate chips and stir slowly until the cream and chocolate are thoroughly combined, and the ganache is silky and smooth. Set aside to cool for about 5 to 10 minutes, then mix in the walnuts and fold in the marshmallows once cool. Make sure the chocolate mixture is cool because if it is not, the marshmallows will melt.

For the chocolate buttercream frosting

1. Beat the butter until light and fluffy.
2. Mix powdered sugar, cocoa powder, vanilla, salt, and melted chocolate. If the frosting is too thick, add an extra tablespoon of heavy cream. If it’s too thin, add another 1/2 cup of powdered sugar.
3. Stir with a rubber spatula to get the frosting smooth.

Cake assembly

1. Pipe a ring of buttercream around the top edge of the first layer. Add the rocky road ganache in the center. Place the second cake layer on top and cover the outside with buttercream.
2. Top the cake with a rocky road ganache.
3. Notes:
4. Measure your flour correctly. The best way is to use a kitchen scale.
5. Use a kitchen scale to ensure each pan has the same amount of batter.
6. Make sure the chocolate mixture is cool because if it isn’t, the marshmallows will melt.
7. Cake layers must be completely cool before frosting.

These cakes can be made in advance.