Saturday, August 20, 2011

Rocky Road Cake for a Rockin' Dad

Today is a great day. Why you ask? Well, let me tell you. My precious Padre Gomez is celebrating his birthday today. I bet you are wondering how old he is...

Yep. The big SIX ZERO.

Let's throw some streamers around, blow up some balloons and put on our party hats. It's time to celebrate! That's exactly what we did a few weeks ago. We had an early birthday celebration. My sister and our hubby's headed to Arizona so we could all be together. We went to Disney and then spent some time at my parents house. They have a gorgeous backyard with a pool, so we spent most of our time there, soaking up the hot and intense Arizona sun.

For the record, dad doesn't look like he's turning 60...

I mean, look at that young face! Anyone who knows him would say he is young at heart too. Speaking of that heart of his, he's got a big one! He loves so many things with all of his heart.....

I could list many, many more. We'll leave it at that for now.

Oh....and how could I forget, he has a BIG HEART for Rocky Road Candy Bars. That's how we came up with his cake for the big 60th birthday celebration. He requested a chocolate malt cake with white frosting that wasn't too sweet and rocky road candy tied in some how. Mom and I did some brainstorming and here's what we came up with...

Rocky Road Cake
Chocolate malt cake source: adapted from Martha Stewart
Yield: two 9 inch cakes

2 1/4 cup all purpose flour 
3/4 cup unsweetened Dutch-process cocoa powder 
1/2 cup granulated sugar 
3/4 cup packed light brown sugar 
1 1/2 tsp baking soda 
1/2 tsp salt 
1 cup milk 
1 1/4 cup malted milk powder 
1 cup vegetable oil 
3 large eggs, room temp 
1 cup sour cream, room temp 
1 tsp vanilla bean paste (or extract) 

Preheat oven to 350 degrees. Line baking pans with parchment paper. Whisk together flour, cocoa, sugars, baking soda & salt. In another bowl, whisk together milk and malted milk powder until dissolved. 

With mixer on medium-high speed, beat flour mixture, milk mixture and oil until combined. Add eggs one at a time, beating until well incorporated, scraping down sides of bowl. Add sour cream and vanilla. Beat until just combined.

Divide batter evenly among two 9 inch baking pans. Bake, rotating pans halfway through, until cake tester comes out clean or baked about 30-35 minutes. Cake can be stored up to 3 days at room temp, or frozen up to 2 months in airtight container. Refrigerate up to 3 days in airtight containers. 

Step by Step

Combine flour, cocoa, sugars, baking soda & salt. 

In another bowl combine Ovaltine and milk.

Combine flour mixture, milk mixture, oil, eggs, sour cream and vanilla.

Pour batter into two 9 inch cake pans. Bake and let cool.

Rocky Road Filling
Source: adapted from My Recipes
Yield: 2 3/4 cups

1/2 cup butter 
1/4 cup unsweetened Dutch-process cocoa powder
1/3 cup cola soft drink 
3 cups powdered sugar 
1/2 teaspoon vanilla extract 
Desired amount almonds & marshmallows

Combine first 3 ingredients in a medium saucepan over medium heat, stirring until butter melts. Remove from heat; stir in powdered sugar and vanilla. Let cool for a few minutes and add desired amount of almonds and marshmallows.
Step by Step

Once saucepan mixture is cooled, add desired amount of almonds and marshmallows. Helpful Hint: make sure the filling is cool enough so it won't melt the marshmallows.

Spread filling on the first cake. Helpful Hint: the filling should be easy to spread but firm enough that it won't drip down the sides of the cake. If the filling isn't firm enough, slowly add more powdered sugar. If that makes it too sweet, slowly add more cocoa.

Whipped Cream Frosting {Sans Whipped Cream}
Source: Kitchen of Mom Gomez
This will frost one 9 inch cake

2 tablespoons flour
1/2 cup milk
1/4 cup butter
1/4 cup shortening
1/2 cup granulated sugar

Mix flour and milk until smooth, then cook over low heat until a thick paste is formed. Be sure to stir constantly. When thick and smooth, set aside to cool. Cream together butter, shortening and sugar until creamy, light and fluffy. It should have the appearance of whipped butter. Gradually add the flour/milk paste and continue beating with an electric mixer for 5 minutes. Add vanilla and beat for another minute.

Step by Step

Heat flour and milk mixture.

Cream butter, shortening, sugar.

Beat with electric mixer.

Frost cake and decorate!

We decorated the cake with some fun colorful edible letters we found at Michaels. The cake itself turned out wonderful - nice and moist and full of chocolate flavor. The rocky road filling was delicious - it had a chocolate fudge flavor and the almonds and marshmallows gave it a great texture. The frosting turned out perfect - light, airy and not too sweet!

 The cake (and the whole birthday celebration) turned out just how dad had wished!

Happy 60th birthday pops! I love you would say...more than the water in ocean, the stars in the sky and the sand on the seashore!

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