One day when I was walking along in Woolworth’s I spotted the latest Good Taste magazine hanging near the registers. I stopped in my tracks, transfixed by the cover. A spectacular chocolate cake was pictured on the front with sparkles shooting out of it and coconut edges. I had to buy it. I had to try executing this amazing ‘Rocky Road Riot’ cake.
It was the first time in a long time that I have attempted to make something so complex before, and so I enlisted the time and help of my brother, his partner and G to help me make this come to life. The result? Pure deliciousness. Some parts of the recipe could be optimised, but that’s what I’m here to share with you. My tip? Start making the marshmallows right at the start in parallel with (or after) making the cake. Also, making the rocky road can wait until after the cake is out of the oven.
It was really fun executing this recipe with others and we all came out of the experience learning a lot – how to make a mud cake, rocky road and marshmallows all from scratch! I recommend that you either try to do this recipe over a couple of days or really dedicate a whole day to the experience. It took us seven hours to execute this with a lot of ‘cooling’ and ‘setting’ time required. It is, however, all worth it in the end when you come out having created a total masterpiece.
Enjoy this recipe and happy cooking!
Good Taste’s Rocky Road Riot
August ’13 issue
Serves 18-20 people
300 g butter, chopped
200 g dark chocolate, chopped
80 ml (1/3 cup) water
1 tbs instant coffee granules
300 g (1 1/2 cups, firmly packed) brown sugar
4 eggs, lightly whisked
190 g (1 1/4 cups) self raising flour
35 g (1/3 cup) cocoa powder
Decoration and topping:
55 g (1 cup) flaked coconut
100 g dark chocolate, extra, finely chopped
2 tbs of thickened cream, extra
Cadbury Marvellous Creations – Clinkers Raspberry Chips Marshmallows, chopped to serve
Mini Corinthian Wafer, to serve
100 g dark chocolate melts, melted
Rocky Road Filling
400 g milk chocolate, chopped
125 ml (1/2 cup) thickened cream
50 g mini marshmallows
120 g pistachio kernels, chopped
15 g (1/4 cup) flaked coconut
Marshmallows (for the top of cake):
456 g (2 1/4 cups) caster sugar
250 ml (1 cup) hot water
250 ml (1 cup) cold water
3 tbs gelatine powder
3 tsp vanilla extract
pink food colouring
Icing sugar, to dust
Making the cake:
Preheat oven to 160 degrees. Grease and line a 7cm deep and 20cm (base measurement) round cake pan.
Stir the butter, chocolate, water and coffee in a heatproof bowl over a saucepan for simmering water until smooth. Remove from heat. Stir in the sugar. Whisk in the egg, flour and cocoa powder. Pour into cake pan. Bake for 1 1/2 hour or until a skewer entered into the centre comes out clean. Cool slightly. Transfer to a rack to cool completely.
Note: baking took only one hour when I executed this recipe, so be sure to keep an eye on your cake! It took approximately 2 hours for the cake to cool to a temperature where I could cut it. I recommend you skip ahead to making the marshmallows while the cake is baking and cooling and then come back to making the rocky road filling.
The rocky road filling:
To make the filling, stir the milk chocolate and cream in a saucepan over low heat until smooth. Remove from heat and stir in the marshmallows, pistachios and coconut until combined.
Use a large serrated knife to trim the top off the cake. Cut the cake into 3 layers horizontally. Place the cake base on a plate. Spoon half the rocky road filling over the cake. Repeat with another cake layer and remaining filling. Top with remaining cake layer. Cover and place in the fridge for an hour to chill.
Grease and line two 9 x 19cm loaf pans with baking paper, allowing sides to overhang. Stir 155g (3/4 cup) of sugar and 80 ml (1/3 cup) hot water in a saucepan over low heat, brushing down the sides with a wet pastry brush for 3-5 minutes or until the sugar dissolves. Bring to boil. Simmer rapidly for two minutes. Cool slightly.
Place 80 ml (1/3 cup) of cold water in a bowl. Sprinkle over 1 tbs of gelatin and whisk until combined. Pour gelatin mixture into warm sugar syrup and stir until the gelatin dissolves and mixture in clear. Set aside for 30 minutes to cool to room temperature.
Repeat the above marshmallow steps to create a second batch (keep separate).
Once the first batch is cooled, use electric beaters to beat mixture in a large bowl for 4-5 minutes or until mixture is thick and leave a ribbon trail when the beaters are lifted. Beat in 1 tsp of vanilla extract. Pour into loaf pan and smooth surface. Keep aside for three hours to set. Repeat this step for the second batch, and add pink food colouring.
The best bit – decorating!
To make the ‘icing’ on the outside of the cake, execute the marshmallows method one more time with the remaining ingredients and do exactly as you did for the first batch of (white) marshmallows. Instead of pouring mixture into the loaf pan, however, spread this mixture onto the side of the cake. Quickly press flaked coconuts onto the side. Keep aside to set.
Combine the 100 g of dark chocolate and cream into a heatproof bowl and microwave on high, stirring every 30 seconds, until smooth. Cool slightly. Spread on top of cake.
Cut marshmallows into squares and toss in icing. Place on cake. Top with Cadbury’s Marvellouw Creations and wafer. Drizzle with melted chocolate melts.
Note: decorating is the best bit where you can get super creative. We added a hint of sugar pearls to the top but we wanted to stay as close as possible to the recipe. You can go a little crazy and experiment here!