Top Social

'The Excess': A Rocky Road Style Chocolate Cake

20 Feb 2014
What is better than a chocolate cake, but a chocolate cake that is marbled AND with a Rocky Road style topping?

It was my housemate's birthday on Wednesday, and I was told that she would be extremely disappointed if I didn't make her a cake, so even if I didn't want to bake (which I always do), I was forced to oblige. As it's a birthday, I wanted to create something special, and Georgie loves everything chocolatey so I decided on this incredibly chocolate cake. I've named it 'The Excess', because there is so much going on, on top that it's almost too much, almost, but not quite.



Marble Cake (recipe from BBC Goodfood)
225g butter, softened to room temperature (leave out for 45 minutes)
225g caster sugar
4 eggs
225g self-raising flour
3 tbsp milk
1 tbsp vanilla extract
2 tbsp cocoa powder

Buttercream
400g icing sugar
100g softened butter (I can't stand unsalted so used salted)
25g cocoa
1-2 tablespoons of cream/milk

Topping
1 Bag of Mini Marshmallows (alternatively, you could chop big ones into smaller pieces)
2 Small packets of Malteasers
White stars
100g Dark or Milk Chocolate
Anything else you can think of

If you are using a mixer, then I would go for the all-in-one method where all cake ingredients go in at once. This creates a wonderfully light texture, but unfortunately I don't own an electrical mixer, so I here is how to mix by hand:


First, you need to preheat the oven to 180 degrees C. Next, cream the butter and sugar together into a somewhat smooth texture. Then add the eggs one by one, and beat into the mixture, (you can beat them beforehand, but I always forget this part).


Once you have a smooth texture, fold in the flour, followed by 3 tbsp of milk and 1 tsp of vanilla extract.


Separate your mixture into two bowls, with half in each and add your cocoa powder to one. Your mixture should now look like the pictures above.

Now for the fun, marbling part! This is incredibly easy, you just have to spoon the mixture into your greased tin (ideally use greaseproof paper, I had none unfortunately), alternating between chocolate and vanilla. Once that's done, take a skewer or something of that sort (I used the bottom of a spoon because once again, I didn't have the correct equipment). Using this, create a swirl pattern with the mixture. Finally, place the cake into the oven for 45-55 minutes, at 180 degrees. (Fan assisted oven).

Once your cake is cooked (if you pierce it with a skewer, it should come out completely clean), leave it to cool on a cooling rack. During this time you can create your butter icing! Now, I sliced the cake in half once it was out, but it would be easier to use sandwich tins if you are using butter icing in the centre. To make the icing, you simply need to sift your icing sugar into a large bowl, and add the softened butter (make sure it is room temperature, or you will have lumps!) Add the cocoa powder and milk, and mix this continuously until you have a smooth texture. If you need more water or milk, just add extra and be patient as it will take some time to create a smooth consistency!

Once the cake is cool, layer about a third of the butter icing in the middle of the cake, just so the two halves fit together. Then add the rest to the top of the cake.
 

Using a sharp knife, very carefully cut up your malteasers, marshmallows, and any other goodies you choose for your topping. Add them all to the top of the cake, on top of the icing. Now you could finish here, but I like to add an extra decoration of melted chocolate. I simply melted 100g in a saucepan, and using a spoon, I created a zigzag effect on the top. As a final touch, I added some white stars!


Et voilà! A cake that some might say has an excess of chocolate, but is nonetheless fantastically delicious.



Post Comment
Post a Comment

Please feel free to leave a comment, it really makes my day! Imogen x