Rocky Road Cake Recipe For the cake; preheat the oven to 350 degrees then butter and flour three 6” pans. In a small bowl, mix together the buttermilk, sour cream, coffee and vanilla paste and set it aside. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Give it a whisk and set that aside as well. Beat the butter and sugar in a stand mixer, or with a hand mixer, until it is light and fluffy. With the mixer on low, beat in the eggs and egg yolks one at a time. Now beat in the flour mixture and buttermilk in three alternating batches. Mix just until it’s almost combined, use a spatula to scrape the bottom, then complete the mixing. Divide the batter between the pans, smooth the tops and bake for about 30 minutes or until a skewer inserted in the center comes out clean. Let cool for about 10 minutes then invert onto a wire rack. For the buttercream; cream the room temperature butter then add the salt. I use a stand mixer fitted with a paddle attachment but a hand mixer works fine too. Add the cocoa powder and mix until it’s incorporated. Sifting will help prevent lumps and improve consistency. Now scrape the bowl down and mix until homogenous. Add the confectioners sugar in batches and mix until nice and creamy then pour in the melted chocolate. If it is a bit thick, you can add cream a tablespoon at a time until desired consistency is reached then add the vanilla. For the Ganache; scald the cream in a small saucepan over medium heat. Bring it just to a boil the pour it over the semisweet chocolate. Let it sit for a couple minutes then whisk until it’s nice and smooth. Reserve about 2/3 cup of the ganache for the drip. Add the walnuts and marshmallows to the chocolate once it has cooled down and give it a mix to make sure everything is well incorporated. To assemble this cake; Pipe a ring of buttercream around the top edge of the first layer. Use a spatula to fill the center with the ganache. Place on the next layer and repeat until the last, then cover the outside with buttercream and smooth it out. Drizzle the ganache on top of the cake. If it’s thickened, then you can mix in a bit more cream and zap it in the microwave for a few seconds at 50% power. Pile the extra rocky road mixture on top of the cake and then press in a few extra marshmallows and walnuts for a nicer look, then a light drizzle of chocolate as the final touch.
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