Chocolate Rocky Road Cake
Ingredients
For the Cake
- 125 gram butter (melted)
- 100 ml vegetable oil
- 25 gram curd or yogurt
- 100 ml milk
- 2 tablespoons coffee granules dissolved ((cooled))
- 100 ml boiling water
- 2 eggs
- 225 grams sugar
- 200 grams all-purpose flour
- 1 & 1/2 teaspoon baking powder
- 50 grams cocoa powder
For the rocky road layer
- 150 grams biscuits ( (digestives or graham crackers))
- 100 grams butter (cubed)
- 200 grams dark chocolate (, chopped)
- 60` grams golden syrup
- 75 grams mini marshmallows
- Optional festive extras: candied cherries, pistachios, dried cranberries, salted popcorns, or anything of your choice
Instructions
1. Bake the Cake:
- Start by preheating your oven to 180°C and lining a 23cm cake tin with parchment paper.In a large mixing bowl, whisk together the melted butter, oil, yogurt, milk, coffee, and eggs. In a separate bowl, sift the dry ingredients—brown sugar, flour, cocoa powder, and baking powder. Slowly combine the wet and dry ingredients until you have a smooth, luscious batter.Pour it into your prepared tin and bake for 55-60 minutes. Pro tip: While it’s baking, blast your favorite Christmas playlist—it makes the process even merrier!
2. Create the Rocky Road Magic:
- While the cake cools, prepare the topping. Start by melting butter, chocolate, and golden syrup over low heat until glossy and smooth. Let it cool slightly (this helps avoid melting the marshmallows too much).In a large bowl, mix crushed biscuits, marshmallows, and your festive extras. Pour the slightly cooled chocolate mixture over the top and stir until everything is beautifully coated.
3. Assemble and Decorate:
- Spread the rocky road mixture evenly over the cooled cake. For extra flair, sprinkle some more marshmallows, candied cherries, or crushed nuts on top. Let it set at room temperature for two hours or pop it in the fridge for quicker results.