Ingredients
- All-Purpose Flour: The foundation of our cake, providing structure and a tender crumb.
- Unsweetened Cocoa Powder: For that deep, rich chocolate flavor that is the heart of a Rocky Road cake.
- Granulated Sugar: Sweetens the cake and contributes to its moist texture.
- Baking Soda: A leavening agent that helps the cake rise and become light and airy.
- Salt: Enhances the flavors of the other ingredients, especially the chocolate.
- Eggs: Bind the ingredients together, add richness, and contribute to the cake’s structure.
- Vegetable Oil: Adds moisture and tenderness to the cake, resulting in a soft crumb.
- Buttermilk: Provides a tangy flavor and helps to tenderize the cake, making it incredibly moist.
- Vanilla Extract: Enhances the chocolate flavor and adds a touch of warmth.
- Hot Coffee: Intensifies the chocolate flavor and adds moisture to the cake. Don’t worry, you won’t taste the coffee itself!
- Semi-Sweet Chocolate Chips: Melted into the batter for extra chocolate richness and gooey pockets in the cake.
- Unsalted Butter: The base for our decadent chocolate frosting, providing richness and flavor.
- Powdered Sugar: Sweetens and thickens the frosting to a smooth, spreadable consistency.
- Heavy Cream: Adds richness and creaminess to the frosting, making it incredibly decadent.
- Marshmallows: Mini marshmallows are perfect for that classic Rocky Road texture and sweetness.
- Roasted Almonds or Walnuts: Provide a delightful crunch and nutty flavor contrast to the sweetness. Choose your favorite or use a mix!
- Chocolate Chunks or Shavings (Optional): For extra decoration and an even more intense chocolate experience.
Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This ensures the cake doesn’t stick and releases easily after baking. You can also line the bottom with parchment paper for extra insurance, leaving an overhang on the sides to lift the cake out easily later.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt. Whisking helps to aerate the flour and ensure the baking soda and salt are evenly distributed throughout the dry ingredients. This step is crucial for a consistent cake texture.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract until well combined. Make sure the eggs are fully incorporated and the mixture is smooth. Buttermilk is key for the moistness of this cake, but if you don’t have it, you can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
- Melt Chocolate Chips: In a microwave-safe bowl or a heatproof bowl set over a saucepan of simmering water (double boiler), melt the semi-sweet chocolate chips until smooth. Stir occasionally to prevent burning. If using the microwave, melt in 30-second intervals, stirring in between, until melted. Be careful not to overheat the chocolate.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer or whisking by hand until just combined. Be careful not to overmix at this stage. Overmixing can develop the gluten in the flour, resulting in a tough cake.
- Add Hot Coffee and Melted Chocolate: Slowly pour in the hot coffee while mixing on low speed or stirring gently. The hot coffee will help bloom the cocoa powder and deepen the chocolate flavor. Then, add the melted chocolate and mix until just incorporated. The batter will be quite thin, which is normal for this type of moist cake.
- Pour into Pan and Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times can vary slightly depending on your oven, so it’s always best to check for doneness with a skewer.
- Cool Completely: Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Cooling completely is essential before frosting, otherwise, the frosting will melt and slide off.
- Prepare the Frosting: While the cake is cooling, prepare the chocolate frosting. In a medium saucepan over medium heat, melt the unsalted butter. Once melted, remove from heat and whisk in the powdered sugar and unsweetened cocoa powder until smooth and no lumps remain.
- Add Heavy Cream and Vanilla: Gradually whisk in the heavy cream until the frosting is smooth and creamy. Stir in the vanilla extract. If the frosting seems too thick, you can add a tablespoon or two more of heavy cream until you reach your desired consistency. If it’s too thin, add a bit more powdered sugar.
- Frost the Cake: Once the cake is completely cooled, frost it evenly with the prepared chocolate frosting. You can use an offset spatula or a knife to spread the frosting smoothly.
- Add Rocky Road Toppings: Immediately sprinkle the mini marshmallows and roasted almonds or walnuts over the frosting while it’s still slightly soft. Gently press them into the frosting to ensure they adhere. If desired, add chocolate chunks or shavings for extra decoration.
- Set and Serve: Allow the frosting to set for at least 30 minutes to an hour before slicing and serving. This will allow the marshmallows and nuts to adhere firmly to the frosting and prevent them from falling off when slicing. Slice into squares and enjoy this decadent Rocky Road Cake!
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Fat: 30g
- Saturated Fat: 18g