Rocky Road Cake Recipe
Frozen layers of homemade chocolate cake with praline pecan nougat, rocky road ice cream and ganache.
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Ingredients
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Cake Layers
Pecan Nougat
Ganache
Assembly
Method
Cake Preparation
Prepare the Cake Layers
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well. Add the eggs, milk, oil, and vanilla to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes. Stir in the boiling water until well combined. Pour the batter evenly into the prepared pans.
Bake the Cake
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
Pecan Nougat Preparation
Make the Nougat
In a saucepan, combine sugar, corn syrup, and water. Bring to a boil over medium heat without stirring. Cook until mixture reaches 240°F (115°C) on a candy thermometer. In a separate bowl, beat egg whites until soft peaks form. Gradually pour the hot syrup into the egg whites while beating until stiff peaks form. Stir in vanilla and chopped pecans. Spread the nougat mixture on a parchment-lined baking sheet and let cool.
Ganache Preparation
Prepare the Ganache
In a saucepan, heat the heavy cream over medium heat until just boiling. Remove from heat and add the chocolate chips. Let sit for 5 minutes, then stir until smooth.
Assembly
Assemble the Cake
Once the cake layers are completely cooled, place one layer on a serving plate. Spread a layer of rocky road ice cream on top, followed by a layer of pecan nougat. Place the second cake layer on top and repeat the process. Finish with ganache poured over the top and sides of the cake. Freeze for at least 4 hours before serving.