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Rocky road riot cake
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Prep Time:
60 minutes
Cook Time:
130 minutes
Total Time:
190 minutes
Get playful with this whimsical cake creation inspired by Willy Wonka.
Ingredients:
  • 300g butter, chopped
  • 200g dark chocolate, chopped
  • 80ml (1/3 cup) water
  • 20.00 ml instant coffee granules
  • 300g (1 1/2 cups, firmly packed) brown sugar
  • 4 eggs, lightly whisked
  • 190g (1 1/4 cups) self-raising flour
  • 35g (1/3 cup) cocoa powder
  • 55g (1 cup) flaked coconut
  • 100g dark chocolate, extra, finely chopped
  • 40.40 gm thickened cream, extra
  • Cadbury Marvellous Creations Clinkers Raspberry Chips Marshmallows, chopped, to serve
  • Mini Corinthian Wafer, to serve
  • 100g dark choc melts, melted
  • 400g milk chocolate, chopped
  • 125ml (1/2 cup) thickened cream
  • 50g mini marshmallows
  • 120g pistachio kernels, chopped
  • 15g (1/4 cup) flaked coconut
  • 465g (2 1/4 cups) caster sugar
  • 250ml (1 cup) hot water
  • 250ml (1 cup) cold water
  • 36.00 gm gelatine powder
  • 13.20 gm vanilla extract
  • Pink food colouring, to decorate
  • Icing sugar mixture, to coat
Instructions:
  • Preheat the oven to 160°C and prepare a 7cm deep, 20cm round cake pan by greasing and lining it.
  • Melt butter, chocolate, water, and coffee in a heatproof bowl over simmering water until smooth. Remove from heat, then mix in sugar. Add egg, flour, and cocoa powder, whisk until combined. Transfer the batter to a pan and bake for 1 1/2 hours until a skewer comes out clean. Cool briefly before transferring to a rack to cool completely.
  • Combine milk chocolate and cream in a saucepan over low heat, stirring until smooth. Remove from heat and mix in mini marshmallows, pistachios, and coconut until well combined.
  • With a large serrated knife, trim the cake top and cut it into 3 layers horizontally. Put the cake base on a plate. Spread half of the filling over the cake, then add another cake layer and the rest of the filling. Finish with the final cake layer. Chill in the fridge for 1 hour.
  • Prepare two loaf pans by greasing and lining them with baking paper, leaving extra paper on the sides for easy removal. Combine 155g (3/4 cup) sugar and 80ml (1/3 cup) hot water in a saucepan over low heat, stirring and brushing down the sides with a wet pastry brush until the sugar dissolves, about 3-5 minutes. Once dissolved, bring to a boil and simmer rapidly for 2 minutes. Let it cool slightly.
  • In a bowl, combine 80ml (1/3 cup) cold water with 1 tablespoon of gelatine, whisk until smooth. Pour the gelatine mixture into warm sugar syrup, stirring until dissolved and the mixture is clear. Let it cool to room temperature for 30 minutes.
  • In a large bowl, use electric beaters to whip the mixture for 4-5 minutes until it thickens and forms ribbons when the beaters are lifted. Stir in 1 teaspoon of vanilla. Transfer the mixture into a pan, smoothing the surface. Allow it to set for 3 hours.
  • In a separate bowl, prepare a second batch of marshmallows by following steps 5, 6, and 7 with 155g (3/4 cup) sugar, 80ml (1/3 cup) hot water, 80ml (1/3 cup) cold water, 1 tablespoon gelatine, and 1 teaspoon vanilla. Don't forget to add pink food coloring alongside the vanilla for a colorful twist.
  • Continue the process with the remaining sugar, water, gelatine, and vanilla, delicately spreading the marshmallow on the side of the cake rather than pouring it into a pan. Sprinkle flaked coconut onto the side of the cake and let it rest until set.
  • In a microwave-safe bowl, melt the extra chocolate with cream until smooth, stirring every 30 seconds. Allow it to cool slightly before spreading on the cake.
  • Cut marshmallows into squares, coat with icing sugar mixture, arrange on cake, sprinkle with chocolate bar bits and wafers, then drizzle with melted chocolate.

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