Rocky Road Refrigerator Cake
Submitted by leeserw
Rocky Road refrigerator cake layers fudgy coffee-spiked brownies with whipped cocoa cream, mini marshmallows, and chopped walnuts. A make-ahead chocolate dessert that turns richer and sliceable after a night in the fridge.
YIELD
16 servingsPREP
20 minCOOK
30 minREADY
6 hrsRocky Road started life as an ice cream flavor, and this refrigerator cake brings that same chocolate-marshmallow-walnut trio to a sliceable, no-fuss dessert. The trick is starting with a boxed brownie mix, then doctoring it: a spoonful of instant coffee deepens the chocolate without tasting like coffee, while rum extract adds a warm backnote.
Bake the brownie base, then let it cool completely before you even think about the filling. Warm brownie melts whipped cream into soup.
The filling is heavy cream beaten to soft peaks, then whisked with cocoa and powdered sugar until it holds its shape. Fold in mini marshmallows and chopped walnuts for that signature rocky road chew. Slice the brownie slab into strips, stack them with filling between each layer, and chill at least 4 hours. Overnight is better, since the brownie softens and everything melds into something closer to cake than bar.
Pro Tips
- Cool the brownie base fully before assembling. Chilling it first speeds things along and keeps the filling from collapsing.
- Whip the cream to soft peaks first, then add the cocoa and sugar. Beating too hard afterward can turn it grainy.
- Toast the walnuts in a dry skillet for a few minutes to wake up their flavor before folding them in.
- Wipe your knife clean between slices for tidy, layered pieces.
Variations
- Trade walnuts for toasted pecans or almonds.
- Fold a handful of mini chocolate chips into the filling for extra texture.
- Stir a little espresso powder into the cream for a mocha rocky road.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Line a 9-inch square baking pan with foil.
Grease foil. Prepare brownie mix according to package directions.
Stir in coffee powder, 1 teaspoon rum extract, and ⅓ cup nuts.
Turn batter into prepared baking pan.
Bake according to package directions, 25 to 28 minutes, being careful not to overbake.
Let cool completely.
To prepare rocky road filling and topping: In a medium bowl, with an electric mixer on medium speed beat cream to soft peaks.
Beat in cocoa, powdered sugar, and salt until well mixed.
Fold in remaining ⅓ cup nuts, remaining ½ teaspoon rum extract, and marshmallows.
Assemble cake, cut brownie square into 3 equal strips.
Stack strips together with rocky road filling in between and on top.
Refrigerate 4 to 5 hours or overnight to allow flavors to meld.
To serve, cut into ¾ to 1-inch slices.
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