Saturday, 4 May 2013

Rocky Road cake

Am very pleased to share that my Rocky Road Cake was voted third in a chocolate competition by Gourmadize. Here is the link As it is one of my favourite cakes, thought i'd re-post the blog for you all to enjoy :-)

It was recently my birthday and I am another year older. I'm all for celebrating birthdays, especially my own with a delicious, over the top chocolate cake. I decided on making a three layered rocky road chocolate cake and each layer to be topped with chocolate ganache and the cake to be decorated by various chocolate and sweets. I  was in an extravagant mood so decided to add dessicated coconuts for extra texture and flavour, although this did not come through as the chocolate flavour took over.
Here is how my birthday cake turned out:
Inside my Rocky Road cake

I topped the cake with mini eggs, marshmellows, coconut and Jamaican rum truffles, the perfect chocoholic treat.

My cake complete

Slice of my cake.
The marshmellows expanded and melted during the bake which left a lovely brown coloured tint within each layer.
Cake with coconut topping.

Ingredients for cake

Mixture for Rocky Road cake
Mixture for Rocky Road cake stirred

For the Cake

240g butter
240g sugar
240g self raising flour
5 eggs
110 mascaporne
55g coco
1tsp baking powder
85g digestive biscuits
75g chocolate honeycomb balls
2 bounty bars
75g marshmellows

For the decoration
30g marshmellows
a packet of mini chocolate eggs
a packet of rum truffles
3 packets of chocolate fingers


Preheat the oven to 180c, Gas Mark 4. Oil the base of the tins with a little oil and line with grease proof paper or baking parchment.

Cream the butter and sugar together in a large bowl until pale and fluffy. Add the mascarpone and stir through a little, then add half the flour and beat well for a couple of minutes until well combined. Fold in the marshmallows, maltesers, crushed biscuits and chocolate chips. If the mixture looks a little stiff, add the milk or water and mix together.

Divide the cake mixture between the tins and bake in the oven for about 25-30 minutes, or until the cakes are cooked and spongy to the touch when pressed lightly with a finger.

Meanwhile, make the icing. Put the butter in a large bowl and beat very well, then add the icing sugar and milk and mix well. Gradually add the melted chocolate, stirring all the time, then fold in the creme fraiche until well combined. Set aside.

Once the cakes are ready, take the tins out the oven and leave to cool. When completely cool, take them out of the tins. Put a blob of the icing onto a serving plate and place the cake on top of the icing. Now spread some icing over the cake and place the other sponge on top. Spread the rest of the icing over the whole cake to cover. Scatter the extra marshmallows, malted chocolate balls and chocolate chips over the top and sides of the cake and serve.

I am sharing this fabulous cake to a number of challenges in April 2015. The first is Tea Time Treats hosted by Karen from Lavendar and Lovage and Janie from The Hedge Combers. This months theme is chocolate and as you can see my cake certainly qualifies.

Dom from Belleau Kitchen is hosting a new blogging challenge Simply Eggcellent, this is the second month of the challenge and this months theme is chocolate. My rocky road cake is a chocolicious treat for anyone.

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