Rocky Road Cake
1/4 pound unsalted butter
1 1/2 cups sugar
7 eggs, separated and whites whipped to stiff peak
6 ounces bittersweet chocolate, chopped, melted, and cooled
1 1/4 cups flour
1/2 cup cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup sour cream
1 Tablespoon vanilla
4 ounces semi-sweet chocolate chunks
1/2 cup pecans, toasted and chopped (optional)
Start by preparing your pans. Grease pans with shortening. Line the bottom of the pans with parchment. Grease parchment and then flour the pans.
Set out all of your ingredients and sift all of the dry ingredients together. (Sugar is considered a wet ingredient)
Preheat oven to 350 degrees.
In a mixer, cream butter on a medium-high speed for 3 minutes. Continue mixing and slowly pour in sugar. Cream for 7 minutes. Mixture will look almost like buttercream frosting. Continue mixing and add in egg yolks one at a time making sure each yolk is mixed in before adding the next. Turn mixer to low and stir in the melted chocolate.
Keep mixer at a low speed and mix in half of the dry mix. Add the sour cream and then mix in the remaining dry mix. Stir in the vanilla. Remove the bowl from the mixer and fold in the chocolate chunks and nuts f desired. Then fold in the egg whites in four segments. Pour the batter into the prepared pans and bake for about 30 minutes.
Chocolate Frosting and Rocky Road Filling
1 1/2 cups unsalted butter
1/2 cup shortening
3/4 cups cocoa
7 cups powdered sugar
1/3 – 1/2 cup water
1 cup miniature marshmallows, chopped
1/2 cup miniature chocolate chips
1/2 cup pecans, toasted and chopped
Mix all but the last three ingredients. This will be the frosting. For the filling, reserve 1 cup frosting and mix in the marshmallows, chocolate chips, and pecans.
Amelia Carbine – Master Cake Decorator www.frostedfantasycakes.com