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Mud-Cake Rocky Road
Prep time
15m
Cook time
5m
Serves
18
Difficulty
Medium
Surprise your Valentine with this indulgent twist on a classic favourite. A rich chocolate mud cake transformed into gooey, chocolatey rocky road, studded with marshmallows, almonds, and pink strawberry crisps—perfect for sharing, gifting, or a sweet, romantic treat.
Ingredients
200g Woolworths dark cooking chocolate, chopped
400g Woolworths milk cooking chocolate, chopped
1 tablespoon golden syrup
300g Woolworths chocolate mud cake
1 cup marshmallows, halved
1/3 cup dry roasted almond kernels
30g freeze-dried strawberry crisps, halved
Method
1
Prepare the Pan
Line the base and sides of a 22cm round springform pan with baking paper.
Line the base and sides of a 22cm round springform pan with baking paper.
2
Melt the Chocolate
Place both chocolates in a microwave-safe bowl. Microwave on high for 3 minutes, stirring every 30 seconds, until melted and smooth. Set aside for 5 minutes to cool slightly, then stir in the golden syrup.
Place both chocolates in a microwave-safe bowl. Microwave on high for 3 minutes, stirring every 30 seconds, until melted and smooth. Set aside for 5 minutes to cool slightly, then stir in the golden syrup.
3
Layer the Cake
Remove icing from the mud cake and cut it into 3cm pieces. Spread 1/4 cup of the chocolate mixture over the base of the prepared pan. Arrange the cake pieces evenly over the chocolate layer.
Remove icing from the mud cake and cut it into 3cm pieces. Spread 1/4 cup of the chocolate mixture over the base of the prepared pan. Arrange the cake pieces evenly over the chocolate layer.
4
Assemble the Rocky Road
Add marshmallows, 1/4 cup almonds, and half of the strawberry pieces to the remaining chocolate mixture. Stir until well coated. Spoon the mixture in and around the cake in the pan to cover. Tap the pan on the bench to remove air bubbles. Roughly chop the remaining almonds and scatter them along with the remaining strawberry pieces over the top.
Add marshmallows, 1/4 cup almonds, and half of the strawberry pieces to the remaining chocolate mixture. Stir until well coated. Spoon the mixture in and around the cake in the pan to cover. Tap the pan on the bench to remove air bubbles. Roughly chop the remaining almonds and scatter them along with the remaining strawberry pieces over the top.
5
Set and Serve
Refrigerate overnight or until firm. Before serving, allow the rocky road to stand at room temperature for 30 minutes. Cut into 18 wedges and share with someone special.
Valentine’s Serving Tip:
Use heart-shaped cookie cutters for individual servings, or wrap small wedges in clear cellophane tied with a red ribbon for a cute Valentine’s gift.
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