Rocky Road Layer Cake

Rocky Road Cake 1

This past Father’s Day I wanted to make my husband an extra special, over the top cake to celebrate so I decided on this amazing Rocky Road Layer Cake. It was every bit as delicious as it looks and it was so decadent too! I found this recipe on the Preppy Kitchen blog, the original recipe along with step-by-step pictures can be found here: Rocky Road Cake .

While no one part of this recipe was what I consider to be hard to make, overall it was a time-consuming cake to pull together. You have to first bake the cakes and cool them, make the filling, make the ganache and then assemble it all. The recipe calls for the layers to be baked in three 6X2″ pans however, I used the Wilton 2105-0112 Easy Layers! 5-Piece Cake Pan Set, 6-Inch and they worked out great. There is enough batter to make a full five layers for this cake however, during assembly I only used four. At that point it was tall enough and adding the last layer would’ve made the cake a little too unstable so I just set the extra layer aside.

Before assembling the cake make sure to trim the tops of the layers so that you have a flat surface. If there is any curvature to the layers the cake will be unbalanced and unstable. Also, do not overfill the layers or you will find that they slip and slide too much which will also effect the structure of the cake. After assembling the layers I ended up with extra ganache and filling which you can store in the fridge to use for another recipe. Once the cake was complete, I immediately placed it into the fridge to chill and set-up. Because it was also hot outside I decided to leave the cake in the fridge until it was served, I found that allowing it to sit at room temperature caused the chocolate and filling to begin to soften.

To keep the layers moist, you can brush each layer with simple syrup before adding the filling. To make a simple syrup simply combine equal parts water and granulated sugar. Warm on the stovetop until the sugar melts and you’re left with a syrup. Cool slightly and then brush directly on the cake using a pastry brush.

Ingredients

For the Cake

  • 1 3/4 cups cake flour
  • tsp baking soda
  • 1/2 tsp baking powder
  • 13 tbs unsalted butter
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • tbs coffee
  • tbs vanilla paste
  • 2/3 cup buttermilk
  • 2 large eggs
  • egg yolks
  • 1/2 cup sour cream
  • cup cocoa

For the Ganache

  • cups semisweet chocolate chips
  • 1 1/2 cup heavy cream
  • cup toasted walnuts
  • 1 1/2 cups mini marshmallows

For the Buttercream

  • 2/3 cup semi sweet chocolate, melted and cooled
  • 1/3 cup hazelnut chocolate (Nutella™), melted and cooled
  • 1/3 cup cocoa
  • lb unsalted butter, room temperature
  • 4 cups confectioners sugar
  • 1/4 tsp Kosher salt
  • 1 tsp vanilla extract

Instructions

For the Cake

  1. Preheat oven to 350 degrees. Butter and flour three 6-by-2-inch cake pans.

  2. In a small bowl mix together the buttermilk, sour cream coffee and vanilla paste.

  3. In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt.

  4. 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.

  5. Mix just until almost combined. Use a spatula to scrape the bottom and complete the mixing.

  6. 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

  1. 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 to thin it out.

For the Ganache

  1. 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

  1. 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.

  2. Drizzle the ganache on top of the cake. If it’s thickened then you can mix in a bit more cream and zap in the microwave for a few seconds at 50% power.

  3. 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.

Rocky Road Cake 2

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