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Rocky Road Easter Cake

by Nick Makrides
Front on shot of Rocky Road Easter Egg Cake

This Rocky Road Easter Cake is the perfect way to use up left over easter eggs. Chocolate cake with chocolate easter eggs? It’s a no brainer! This cake begins with a moist chocolate cake, filled and covered with silky smooth chocolate fudge buttercream and is topped with loads of easter eggs! It’s ugly, but so delicious!

My favourite thing about this Rocky Road Easter Cake!

I have to say, it’s not often I make a cake that I stand back from and think, it looks awful. I think I might to re-film that! Then I had a revelation. Who’s making an easter cake like this? Probably kids! It looks like a cake a kid decorated. Perhaps not conventionally beautiful or exciting like most cakes you scroll past on social media, but to a kid, it looks like an easter chocolate easter egg wonderland!

What does this Rocky Road Easter Cake taste like?

This cake is a celebration of chocolate. And let’s face it, that’s what easter is about! A moist and easy to make chocolate cake with the smoothest and glossiest chocolate buttercream. It’s a gorgeous buttercream and the trick is to add melted chocolate at the end. Works like a magic trick! And then the top is decorated with an array of easter eggs, candy, cookies, and mini marshmallows! Every slice is a joy!

The ingredients you’ll need to make this Rocky Road Easter Cake!

Ingredients image for Rocky Road Easter Egg Cake

Milk – I used cow’s milk but almond or oat will work too.

Vegetable oil – sunflower oil will work too.

Coffee shot – or 1 tsp instant coffee powder mixed with 2 tbsp boiling water.

Unsalted butter – make sure your butter is softened.

All-purpose flour – also known as plain flour.

Caster sugar – also known as superfine sugar.

Cocoa powder – I used unsweetened cocoa powder.

Baking powder – helps the cake rise and lightens its texture.

Bicarb soda – otherwise known as baking soda or bicarbonate of soda also helps the cake rise.

Salt – I used fine salt.

Eggs – I used large eggs.

Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Powdered sugar – also known as icing sugar. Can you add less of tot make the frosting less sweet? No. The amount used is integral to the thickness of the frosting and its ability to hold up the layers of the cake.

Dark Chocolate – I used nestle cooking buttons. I melted them in the microwave for 20 seconds at a time, stirring each time until

Decorations – I used an array of different decorations. Anything I could fine that was easter themed and chocolate. I’d encourage you to use what you can find or what you like best this time of year. That’s the beauty of this cake! To turn it into a rocky road cake I added raspberry lollies (candy) and some mini marshmallows. 

How to make this Rocky Road Easter Cake!

Cake

Instructional image for Rocky Road Easter Egg Cake 01

  1. Preheat your oven to 180 °C / 350F. Spray three 8-inch cake tins with oil spray and line the bottoms with baking paper. To a large jug or bowl, add the milk, oil, coffee, and butter and whisk to combine.
  2. To a separate bowl, add the flour, caster sugar cocoa powder, baking powder, bicarb soda and salt and use a whisk to combine.

Instructional image for Rocky Road Easter Egg Cake 02

  1. Add the wet ingredients along with the eggs to the dry ingredients and mix to combine taking care to scrape down the bottom and sides of the bowl.
  2. Next, add the boiling water and mix to combine.

Instructional image for Rocky Road Easter Egg Cake 03

  1. Divide the batter evenly amongst the three cake tins. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 5 minutes once baked and turn over onto a cooling rack to cool to room temperature. Once cooled, wrap in plastic wrap and chill in the fridge for 4 hours or overnight.

Frosting

Instructional image for Rocky Road Easter Egg Cake 04

  1. Add the butter, salt and vanilla extract to a large mixing bowl. Use an electric hand mixer to beat until pale and creamy, about 5 minutes.
  2. Next, add the powdered sugar and cocoa powder and mix on low speed until no dry ingredients are showing, then turn to high speed and beat for 5 minutes.

Instructional image for Rocky Road Easter Egg Cake 05

  1. Stop the mixer and scrape down the bowl. Add the melted chocolate and beat until well combined.
  2. It will be the smoothest frosting you’ve ever used!

Let’s decorate!

Instructional image for Rocky Road Easter Egg Cake 06

  1. Add a dab of frosting on your serving plate or cake board and spread around a little.
  2. Next, add the first layer of cake and press down to stick.

Instructional image for Rocky Road Easter Egg Cake 07

  1. Pipe a ring of frosting around the first layer of cake. Fill with more frosting. Use a spatula to smoothen and flatten out evenly.
  2. Add the next layer of cake and repeat with the 3rd layer of cake.

Instructional image for Rocky Road Easter Egg Cake 08

  1. Cover the cake in the remaining frosting as show in the video.
  2. Then top with selected easter eggs and candy/lollies.

My Top Tips!

Storage

This cake can be stored in an airtight container for up to three days.

Decorations

You can use any decorations for this cake. This is the best way to use left over easter eggs. But any candy or lollies will do.

Easiest way to frost a cake

I’ve found the easiest way to frost a cake is by using a cake turntable! This is an affordable option and this is one that is perfect for those who like to decorate a lot!

Other Recipes You Might Like!

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Make sure you leave a comment down bellow if you try this recipe, or just say hello! I’d love to hear from you! I’ll see you all on the following recipe!

N x

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Front on shot of Rocky Road Easter Egg Cake

Rocky Road Easter Egg Cake

Serves 10

5 from 2 votes
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 2 hrs
Course: Dessert
Cuisine: American

Ingredients

Cake

  • 1 1/3 cups milk
  • 1/2 cup vegetable oil
  • 1 shot coffee or 1 tsp instant coffee powder mixed with 2 tbsp boiling water
  • 1/2 cup unsalted butter melted
  • 2 1/2 cups all-purpose flour
  • 2 1/2 cups caster sugar
  • 1 cup cocoa powder
  • 3 tsp baking powder
  • 3 tsp bicarb soda
  • 1 1/2 tsp salt
  • 3 large eggs
  • 1 cup boiling water

Chocolate Fudge Buttercream

  • 2 cups unsalted butter softened
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • 1 cup cocoa powder
  • 1 1/2 cups dark chocolate melted

Decorations

  • Any easter eggs you like!
  • Raspberry candy
  • Mini marshmallows


Instructions

Cake

  • Preheat your oven to 180 °C / 350F. Spray three 8-inch cake tins with oil spray and line the bottoms with baking paper.
  • To a large jug or bowl, add the milk, oil, coffee, and butter and whisk to combine.
  • To a separate bowl, add the flour, caster sugar cocoa powder, baking powder, bicarb soda and salt and use a whisk to combine.
  • Add the wet ingredients along with the eggs to the dry ingredients and mix to combine taking care to scrape down the bottom and sides of the bowl. Add the boiling water and mix to combine.
  • Divide the batter evenly amongst the three cake tins. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 5 minutes once baked and turn over onto a cooling rack to cool to room temperature. Once cooled, wrap in plastic wrap and chill in the fridge for 4 hours or overnight.

Frosting

  • Add the butter, salt and vanilla extract to a large mixing bowl. Use an electric hand mixer to beat until pale and creamy, about 5 minutes.
  • Add the powdered sugar and cocoa powder and mix on low speed until no dry ingredients are showing, then turn to high speed and beat for 5 minutes. Stop the mixer and scrape down the bowl. Add the melted chocolate and beat until well combined.

Let’s decorate!

  • Add a dab of frosting on your serving plate or cake board and spread around a little. Add the first layer of cake and press down to stick. Pipe a ring of frosting around the first layer of cake. Fill with more frosting and use a spatula to smoothen and flatten out evenly.
  • Add the next layer of cake and repeat with the 3rd layer of cake. Cover the cake in the remaining frosting as show in the video. Then top with selected easter eggs and candy/lollies.

Notes

Storage
This cake can be stored in an airtight container for up to three days.
Decorations
You can use any decorations for this cake. This is the best way to use left over easter eggs. But any candy or lollies will do.
Easiest way to frost a cake
I’ve found the easiest way to frost a cake is by using a cake turntable! This is an affordable option and this is one that is perfect for those who like to decorate a lot!

Nutrition

Calories : 1000kcal
Carbonhydrates: 78g
Protein: 12g
Fat: 62g
Saturated Fat: 38g
Polyunsaturated Fat: 3g
Monounsaturated Fat : 17g
Trans Fat : 2g
Cholesterol: 176mg
Sodium: 1090mg
Potassium : 644mg
Fiber: 10g
Sugar : 38g
Vitamin A: 1552IU
Calcium: 185mg
Iron: 7mg
Nutrition Disclosure

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2 comments

REVATHi April 12, 2022 - 12:39 pm

I need recipe for 1kg cake

Reply
Nick Makrides April 27, 2022 - 12:40 am

Hi Revathi, I’m not sure how to give you those measurements, how many people do you ned to sevre? N x

Reply

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