ROCKY ROAD LAYER CAKE

This Rocky Road Layer Cake is chocolate overload, in the best way possible! Moist chocolate cake is layered with a rich filling of marshmallows, nuts, and chocolate ganache. A glorious collection of marshmallows, nuts, ganache, and chocolate buttercream completes this indulgent dessert.

Ingredients

For the Chocolate Cake:

• 6 oz butter at room temperature
• 4.75 oz granulated sugar (2/3 cup)
• 5 oz brown sugar (2/3 cup packed)
• 2 eggs at room temperature
• 2 tsp vanilla extract
• 8 oz buttermilk (1 cup), at room temperature
• 4 oz sour cream (1/2 cup), at room temperature
• 2 tbsp water or brewed coffee
• 7.8 oz all-purpose flour (1¾ cups)
• 3 oz unsweetened cocoa powder (1 cup), sifted
• 1½ tsp baking soda
• ½ tsp salt

For the Chocolate Buttercream:

• 8 oz unsweetened chocolate finely chopped
• 6 cups powdered sugar (24 oz)
• 8 oz unsalted butter (2 sticks), at room temperature
• 6 tbsp milk more if necessary
• 2 tsp vanilla extract (can sub with other extracts)
• 1/4 tsp salt

To Finish:

• 12 oz semi-sweet chocolate chopped
• 12 oz heavy cream
• 5 oz miniature marshmallows (2 ½ cup)
• 6.5 oz toasted walnuts (1 3/4 cup), coarsely chopped

Instructions

To Make the Chocolate Cake:

1. Line 3 8-inch cake pans with parchment, and spray them with nonstick cooking spray. Preheat the oven to 350 F.
2. Add the butter and both sugars to the bowl of a large stand mixer fitted with a paddle attachment. Beat them together on medium-high speed, until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix it in.
3. In a separate bowl, whisk together the buttermilk, sour cream, and water (or coffee, if using). In a different bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer running on low, add a quarter of the sifted flour mixture. When the flour streaks have almost all disappeared, add a third of the liquid to the mixing bowl. When that’s incorporated, continue to add the drys and wets in an alternating pattern, ending with the dry ingredients.
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for full instructions : sugarhero.com

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