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Nadiya Hussain's rocky road cake is a real winner of a recipe. The gooey rocky road topping is perfect with the luxurious chocolate cake underneath. Delicious!

From the book


I love the combination of chewy fruit, sticky marshmallow and crunch biscuit, all covered in rich chocolate. Rocky road is one of the first things I ever made in the kitchen with the kids. I say ‘made’, even though it is more a case of ‘putting together’ as opposed to baking. But this variation is a rocky road with a soft landing – in cake form.

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For the cake:
225g plain flour, sifted
350g caster sugar
85g cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
250ml whole milk, at room temperature
2 large eggs
125ml vegetable oil (or any flavourless oil)
250ml boiling water
2 tbsp instant coffee
For the rocky road:
250g dark chocolate, chopped
250g milk chocolate, chopped
100g unsalted butter
200g malted milk biscuits, roughly broken
100g marshmallows (if mini - that's great - if they are big they will need cutting into smaller pieces)
200g glacé cherries, halved
2 tbsp icing sugar

Essential kit

You will need a 25cm round cake tin.


Preheat the oven to 180C / 160C fan / gas 4. Grease the base and sides of a 25cm round cake tin. Cut out two rounds of baking paper and use one to line the tin, putting the other one aside for later.

Put the flour, sugar, cocoa, baking powder and bicarbonate of soda into a large bowl and give it all a whisk.

Put the milk, eggs and oil into a jug and whisk until they are combined. Add to the dry mix and whisk to a smooth batter.

Using the same jug, measure out the boiling water and the coffee. Mix together and pour into the batter. You won’t actually taste the coffee in the cake, but it enhances the flavour of the chocolate, so you should taste a lot of chocolate. This feels weird, and it seems the two will not mix together. But I promise that they will, so perservere and continue to mix until you get a smooth batter. But be careful – the water will be very hot.

Pour the batter into the prepared cake tin and bake on the middle shelf for 45-50 minutes, until a skewer inserted comes out clean. Leave to cool completely in the tin.

Meanwhile prepare the rocky road by putting the two chocolates and the butter into a microwaveable bowl and melting in the microwave until the mixutre is smooth. Do this in 30-second and then 10-second bursts, stirring between bursts.

Now add the biscuits, marshmallows and glacé cherries, and mix well until everything is coated.

Pour the mixture all over the cooled cake, using the back of a spoon to help spread it out if needed. Now take the extra round of baking paper you cut out earlier, place it on top and press firmly to flatten. Place in the fridge for 2 hours.

Take the paper off the top and turn out on to a cake stand or serving plate.

Now take off the other piece of paper and dust the cake with icing sugar before slicing.

Prep: 45 minutes, plus cooling. Cook: 1 hour, 25 minutes.


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From the book: Nadiya’s British Food Adventure

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