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Chocolate Cake with Rocky Road Frosting

If you have ever dreamed of eating rocky road in the form of a cake, then this is the recipe for you! It is moist, soft, and oh-so-gooey! A moist chocolate cake stuffed with chocolate chips, nuts, and marshmallows, then topped with more chocolate chips, nuts, and marshmallows!

For another dangerously delicious chocolate cake, be sure to check out my tasty Fudgy Chocolate Brownie one.

Rocky Road Cake Recipe

My family loves Rocky Road ice cream (chocolate ice cream with marshmallows and some chopped walnuts), so I thought I should make a rocky road birthday cake for our daughter. And the cake became a hit.

To be deemed worthy of the title, you need to have some chocolate, some form of marshmallows in it, and lots of nuts.

Chocolate cake layers

My version of the Rocky Road cake has soft and moist dark layers of chocolate cake, with some chocolate marshmallows, toasted walnuts, and some chocolate ganache to top it all off!

Rocky Road Cake Filling

The filling of this cake is really where the rocky road flavor shines. I chose to add and fill this cake with marshmallows, melted chocolate, and toasted nuts.

I add a generous amount of rocky road ganache on each layer of frosting. I topped the cake with my rocky road ganache with lots of toasted nuts and loads of mini marshmallows.

A ring of buttercream helps hold the gooey filling and helps the next cake layer stick in place once it’s added. It will give the cake a bit more stability.

How to assemble and frost a layer of cake

Make your layer cake gorgeous by assembling it with these simple steps.

  1. Lay trimmed parchment paper around the edges of the cake plate, creating a square in the center.
  2. Place a cake layer, top side up, in the center of the paperless square. Use a serrated knife to level the tops of the layers.
  3. Using a large pastry bag, pipe a rope of frosting around the outside edge of the cake layer, then fill the middle with ganache.
  4. Place the second cake layer, top side down. Smear a thin coat of frosting on the top and sides of the cake.
  5. Refrigerate the cake until you can touch the frosting without leaving a fingerprint, about 30 minutes.
  6. Once the frosting is firm, gently remove the parchment paper strips.
  7. Then top with some rocky road ganache.

Let me know what you think!

Nothing makes me happier than when I get a direct message with photos of your amazing creations. Please do not hesitate to reach out to me with your triumphs or questions.

If you have tried this recipe or any other recipe on my blog, please don’t forget to rate the recipe and let me know how you got on in the comments below. I love hearing from you! You can also follow me on PinterestInstagramFacebook, and YouTube to see what I am getting up to.

You will need:

For the cake

For the rocky road ganache

For the chocolate buttercream frosting


For the cake

  1. Preheat oven to 175 degrees Celcius and prepare two 16-inch cake pans by greasing the pans’ sides and bottom and placing parchment papers in the bottom.
  2. In a large-sized bowl, sift the flour, baking soda, baking powder, sugar, and salt. Mix until combined.
  3. Add eggs, oil, and vanilla extract. Mix just until almost combined. Use a spatula to scrape the bottom and side of the bowl.
  4. In a separate bowl, combine the cocoa powder and hot water. Whisk until no clumps remain.
  5. Pour the cocoa mixture (cocoa powder and hot water) into the first mixture and gently mix to incorporate the liquid.
  6. Evenly divide between the prepared pans. I like to use a kitchen scale to ensure each pan has the same amount of batter.
  7. Bake for 30 to 40 minutes, or until a toothpick comes out clean.
  8. Allow layers to cool in the pans for about 10 minutes, then run an offset spatula around the pans’ edge to help separate the layers from the pans.
  9. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
  10. Use a serrated knife to level the tops of the layers.

For the rocky road ganache

  1. Heat heavy cream in a heat-proof bowl over medium heat in a pan until it begins to simmer. Remove from heat.
  2. Gently add the chocolate chips and stir slowly until the cream and chocolate are fully combined, and the ganache is silky and smooth. Set aside to cool for about 5 to 10 minutes, then mix in the walnuts and fold in the marshmallows once cool. Make sure the chocolate mixture is cool because if it is not, the marshmallows will melt.

For the chocolate buttercream frosting

  1. Beat the butter until light and fluffy.
  2. Mix in the powdered sugar, cocoa powder, vanilla, salt, and melted chocolate. If the frosting is too thick, add an extra tablespoon of heavy cream. If it’s too thin, add in another 1/2 cup of powdered sugar.
  3. Stir with a rubber spatula to get the frosting smooth.

Cake assembly

  1. Pipe a ring of buttercream around the top edge of the first layer. Add the rocky road ganache in the center. Place the second cake layer on top and cover the outside with buttercream.
  2. Top the cake with rocky road ganache.


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