Rocky Road Cake is a popular sweet in many parts of the world. It is no longer known who invented it, but all rocky road cakes – whether in Australia, the UK or the USA – have one thing in common: they are made of various ingredients that are covered in chocolate and never baked. Our sweet Christmas reindeer hides delicious vegan marshmallows, biscuits and orange zest under its fur of vegan m!lk-l!ke chocolate. With a few little decorative tricks, the purely plant-based animal will become a real star on the Christmas coffee table in no time at all.
Ingredients
For a star shaped cake tin with Ø 20 cm
For the rocky road
- 200 g plain biscuits
- 100 g mini vegan vanilla marshmallows
- 3 tbsp golden syrup (sugar syrup)
- 1 tbsp orange extract
- 1 large orange (zest only)
- 200 g iChoc Planty Classic Chocolate
- 140 g dairy-free block butter
For the chocolate ganache
- 100 g iChoc Planty Classic Chocolate
- 50 ml dairy-free cream
For the decorations
- 80 g iChoc White Vanilla Chocolate
- some black fondant
- some white fondant
- 1 maraschino cherry (or something similar)
Additional
- some coconut oil
How to make it
1. For the cake, grease the cake tin with coconut oil, making sure to grease every single point. Line the sides of the tin with grease proof paper.
2. Break up the biscuits into small chunks and place into a heat proof bowl, along with the marshmallows. Set aside. Tip: If you’re using large marshmallows, cut them into small pieces.
3. Add golden syrup, chocolate and butter in a medium sized saucepan. Heat on low until fully melted. Use a heatproof spatula or wooden spoon to stir the mixture to prevent sticking and burning onto the sides of the pan.
4. When ready, pour the melted chocolate mixture over the biscuits and marshmallows. Add in the orange zest and orange extract. Stir to combine, making sure everything is covered in the chocolate mixture.
5. Tip the mixture into the tin, compacting it with a spatula. Try to get this as compact as possible, pressing down into the edges. Place into the fridge for 2-3 hours or until fully set.
6. Make the chocolate ganache just before the end of the chilling time. Place the dairy-free cream and the chocolate into a medium sized saucepan. Gently heat until melted. Stir with a heat proof spatula / wooden spoon to prevent burning. Set aside to cool for a few minutes.
7. Carefully remove the rocky road from the tin. Tip: Turn the tin upside down and knock it with a rolling pin. As this is set chocolate, you might need to run a warmed knife around the edges to loosen it.
8. When it’s out, place the rocky road star on a wire rack, over a large baking tray. Pour the ganache all over the star and spread out with an offset spatula.
9. Once the star is covered in ganache, carefully transfer onto a tray or board lined with grease proof paper and place into the freezer for 5 minutes.
10. To make the chocolate antlers, melt the white chocolate over a bain-marie. Allow the white chocolate to melt and cool very slightly.
11. Add the melted white chocolate into a heat proof piping bag and snip off the tip. Pipe antlers onto some grease proof paper. Then place into the freezer to set.
12. To Assemble the reindeer, place the rocky road onto a serving plate. Use some melted chocolate to stick on the antlers.
13. Roll two balls of white fondant and two smaller balls of black fondant. Stick the black onto the white. This creates the reindeer’s eyes. Dot some melted chocolate and stick on the eyes.
14. To finish, dot some melted chocolate and press a maraschino cherry into the middle of the rocky road, for the reindeer nose.
Our gratitude goes out to fabulous Holly Jade – The little blog of vegan – for this cute Christmas recipe!
