Chocolate Rocky Road cake
From hooch 16 years agoIngredients
- cake shopping list
- 1 3/4 cups plain flour shopping list
- 1/2 cup baking cocoa shopping list
- 2 Tbsp baking powder shopping list
- 1 cup sugar shopping list
- 125 g butter shopping list
- 2 Tbsp golden syrup shopping list
- 2 eggs shopping list
- 1 1/2 cups milk shopping list
- 2 tsp baking soda shopping list
- 1 tsp vanilla shopping list
- FILLING shopping list
- 250 g crème fraiche shopping list
- 2 Tbsp icing sugar shopping list
- 1/2 cup Cooking chocolate, roughly chopped shopping list
- 1/2 cup marshmallows, quartered shopping list
- 1/4 cup red glacé cherries, chopped shopping list
- 1/4 cup brazil nuts, chopped shopping list
- ---------------------------------------- shopping list
- icing shopping list
- 200 g Cooking chocolate, broken into pieces shopping list
- 1/2 cup cream shopping list
How to make it
- Prepare cakes. Preheat oven to 180°C. Line the bases of two 20 cm round tins with baking paper.
- Sift flour, cocoa, and baking powder into a large bowl; add sugar.
- Melt butter and golden syrup together.
- Whisk eggs and stir in milk, baking soda and vanilla.
- Add melted butter mixture and milk mixture to dry ingredients.
- Beat at medium speed with an electric mixer for 1 minute, or stir together until well combined.
- Divide mixture between the two tins. Bake in preheated oven for 25 - 30 minutes or until a skewer comes out clean. Leave in tins on a rack for 5 minutes then turn out and remove lining paper.
- While the cake is cooking, prepare the filling and icing.
- To make filling, combine all the filling ingredients in a bowl. Set aside. To make icing, combine cooking chocolate and cream in heatproof bowl, place over simmering water, stir until melted and smooth. Alternatively place cooking chocolate and cream in a microwave-safe bowl. Microwave on medium, stirring every minute until melted and smooth. Refrigerate 30 minutes until thick.
- When cakes are cold, sandwich them together with the filling. Spread the icing over the top and sides of cake. If desired, decorate with toasted slivered almonds.
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