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Rocky Road Cake: A Decadent Dessert Loaded with Chocolate, Crunch, and Sweet Nostalgia

This decadent Rocky Road Cake features rich chocolate layers, creamy hazelnut chocolate buttercream, gooey ganache filled with walnuts and marshmallows, and a show-stopping rocky road topping. Perfect for serious chocolate lovers.

Ingredients

Scale
  • 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 powder (100g)
  • 2 cups semi-sweet chocolate chips (350g)
  • 1 1/2 cups cream (355mL)
  • 1 cup toasted walnuts (125g)
  • 1 1/2 cups mini marshmallows (75g)
  • 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 unsalted butter (454g), room temperature
  • 4 cups sugar (800g)
  • 1/4 tsp salt (1g), heaping
  • 1 tsp vanilla extract (5mL)

Instructions

  1. Preheat oven to 350°F (175°C). Butter and flour three 6-by-2-inch cake pans.
  2. In a small bowl, mix buttermilk, sour cream, coffee, and vanilla paste.
  3. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  4. In a mixer, beat butter and sugars until light and fluffy. Add eggs and yolks one at a time on low speed.
  5. Add flour mixture and buttermilk mixture in alternating batches, starting and ending with the flour. Mix just until almost combined and finish with a spatula.
  6. Divide batter evenly among the prepared pans, smooth tops, and bake for about 30 minutes or until a skewer comes out clean.
  7. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  8. For the buttercream: Beat butter until light and fluffy. Mix in confectioners’ sugar, cocoa powder, vanilla, salt, and melted chocolates. Add a little cream if needed to adjust texture.
  9. For the ganache: Scald cream until just boiling, then pour over chocolate chips. Let sit 2 minutes, then whisk smooth. Reserve 2/3 cup for the drip. Once cool, mix in walnuts and fold in marshmallows.
  10. To assemble: Pipe a ring of buttercream around the top edge of the first cake layer and fill the center with ganache. Repeat with second layer. Cover cake with buttercream and smooth.
  11. Drizzle reserved ganache over the top. If thick, warm slightly with a splash of cream. Top with remaining rocky road mix, press in extra marshmallows and walnuts, and finish with a final chocolate drizzle.

Notes

  • Use room temperature ingredients for a smooth batter and better rise.
  • Be careful not to overmix the batter to avoid a dense texture.
  • Scald cream only until small bubbles appear—don’t let it boil hard.
  • Let ganache cool before adding walnuts and marshmallows to prevent melting.
  • Cake can be made ahead and stored in the fridge; bring to room temp before serving.

Nutrition

Find it online: https://fiteatshub.com/rocky-road-cake-a-decadent-dessert-loaded-with-chocolate-crunch-and-sweet-nostalgia/