Rocky Road Cake


Jan 11

Rocky Road Cake – Rich, dark chocolate cake layers, filled with chocolate ganache, marshmallows, peanuts and toffee bits, covered with a silky chocolate buttercream.

Rocky Road Cake #rockyroadcake #rockyroad #cake #chocolatecake #easychocolatecake #cakebycourtney

Inspiration

I’m thrilled to relaunch my Rocky Road Cake today! I actually made this cake on a whim a couple years ago. Ryan and I were down in Provo for a BYU basketball game, and per usual, we stopped by Rockwell Ice Cream on our way home and I got my go-to combination of Rockwell Road and S’mores ice cream. I haven’t always been a rocky road  fan, but Rockwell uses homemade marshmallow cream, toffee and peanuts in their version – and it’s heaven!
 Rocky Road Cake #rockyroadcake #rockyroad #cake #chocolatecake #easychocolatecake #cakebycourtney
I loved this combination so much that I started working on a cake flavor inspired by Rockwell Road the very next day!
Rocky Road Cake #rockyroadcake #rockyroad #cake #chocolatecake #easychocolatecake #cakebycourtney

Rocky Road Cake

My cake layers in this creation are my favorite dark chocolate cake. It’s so easy to make and fool-proof! Just make sure you’re always using fresh baking powder and baking soda, and you don’t over mix your batter.
Rocky Road Cake #rockyroadcake #rockyroad #cake #chocolatecake #easychocolatecake #cakebycourtney
The filling in this cake is like a rocky road fudge, with chocolate ganache, peanuts, marshmallows and toffee bits. This cake is not for the faint of heart, as it’s very rich. But, I think because it’s paired with a light, whipped chocolate frosting, it doesn’t feel too overwhelming. I also love the salty, sweet crunch the peanuts and toffee add.
Rocky Road Cake #rockyroadcake #rockyroad #cake #chocolatecake #easychocolatecake #cakebycourtney

Video Tutorial

Enjoy!

Rocky Road Cake

Yield One 3-layer, 8-inch cake

Rich, dark chocolate cake layers, filled with chocolate ganache, marshmallows, peanuts and toffee bits, covered with a silky chocolate buttercream.

Ingredients

For the Chocolate Cake

  • 1 3/4 cups, plus 2 tablespoons all-purpose flour
  • 2 cups, minus 4 tablespoons granulated sugar
  • 3/4 cups good cocoa powder
  • 2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup hot water (or hot coffee)

For the Rocky Road Filling

  • 1 1/2 cups semi-sweet chocolate chips
  • 3/4 cup heavy cream
  • 1  1/2 cup mini marshmallows
  • 3/4 cup chopped peanuts
  • 3/4 cup toffee bits

For the Chocolate Frosting

  • 2 cups unsalted butter, slightly cold 
  • 10 oz. good quality chocolate of your choice (I use dark or semi), melted and cooled
  • 5 cups powdered sugar, measured and then sifted
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • 1/4 cup heavy cream

For the Chocolate Drip

  • 1 cup semi-sweet chocolate chips
  • 3/4 cup heavy cream

Instructions

For the Chocolate Cake

  1. Preheat the oven to 350 degrees F. Spray three 8-inch round cake pans with nonstick spray. Line the bottom of each pan with parchment paper, then spray the parchment paper. Set aside.
  2. Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
  3. In another bowl, combine the buttermilk, oil, eggs, water (or coffee) and vanilla. Whisk until combined.
  4. With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
  5. Evenly divide the batter into each of the three pans (about 15 to 16 ounces of batter in each). Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs on it.
  6. Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely. (I like to spray my cooling racks with nonstick spray to ensure non of the cake sticks to the racks).
  7. If needed, level your cake layers to ensure a completely even surface for frosting and stacking. After leveling you can wrap each cake layer in plastic wrap and freeze until ready to use.

For the Rocky Road Filling

  1. Heat the cream in a microwave safe bowl for about one to two minutes. Pour the heated cream over the chocolate chips in a medium sized bowl. Let sit for about five minutes.
  2. Stir the chocolate and cream until nice and smooth. Add the marshmallows, peanuts and toffee bits and stir until combined.
  3. Let the filling cool completely before using.

For the Chocolate Frosting

  1. In a bowl fitted with a paddle attachment, beat the butter on medium speed for about two minutes.
  2. Slowly add the melted, cooled chocolate and beat on medium speed until smooth. Scrape down the sides of the bowl and mix for another 30 seconds.
  3. With the mixer on low speed, gradually add the powdered sugar and mix until combined.
  4. Add the vanilla, salt and heavy cream. Turn the mixer to medium-high and beat the frosting for another 3-4 minutes until light and fluffy. 
  5. Before frosting your cake, use a wooden spoon to hand mix the frosting to push out air bubbles.

For the Chocolate Drip

  1. Heat the cream in a microwave safe bowl for about one minute. Pour the heated cream over the chocolate chips in a medium sized bowl. Let sit for about five minutes.
  2. Stir the chocolate and cream until nice and smooth. Let cool before using on the cake.

Assembly

  1. Place the first cake layer on a cake board or cake plate.
  2. Pipe a rim of frosting around the cake layer before adding the filling. This creates a nice barrier so the filling stays in place.
  3. Spread half of the filling within the frosting barrier. 
  4. Place the second cake layer on top and repeat steps 2 and 3.
  5. Place your final cake layer, bottom side up, on top of the cake. Crumb coat your cake with a light coat of frosting. Freeze for about 10 minutes to set the crumb coat.
  6. Continue to frost the cake with the remainder of the chocolate frosting, saving about one cup of frosting for piping.
  7. At this point, I like to freeze the cake for another 10 minutes before I do the drip. After you do the drip, use extra extra frosting, peanuts, toffee and marshmallows to decorate the cake.

9 thoughts on “Rocky Road Cake

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  1. Hi. I had a question about buttercream. Mine always turns grainy or greasy. Heavy cream doesn’t help. Doesn’t chilled butter cause graininess? How do you get it so smooth? Can you please do an in-depth buttercream video tutorial with all steps included? Thanks

    1. No chilled butter doesn’t cause graininess in my experience. I use unsalted costco butter and I only take it out of the fridge for 30 mins before I use it. I cut it into cubes and then beat the butter for 2 minutes on medium high with the paddle attachment. I’ve noticed the whisk attachment doesn’t create the same texture in the buttercream. High quality heavy cream will help to lighten the texture of the frosting when you beat it all together with the powdered sugar for about 5 minutes.

  2. Hi! Love your cakes! You are so inventive with your flavors! Just a quick question, do you use coarse or fine kosher salt. Thanks!

  3. Love this! Currently making it for my nephew’s birthday and all of the components are amazing separate, can only imagine how good it’s going to taste all together! What piping tip do you use for the top?

  4. This was so rich and decadent! I don’t normally like Rocky Road ice cream but I loved this cake. It was a huge success at work and there were no leftovers! I’ll definitely be making this again.