• Partnered with
  • Easy
  • Serves 10
  • 25 mins prep
  • 45 mins cook

Chocolate rocky road Christmas wreath cake

Chocolate rocky road christmas wreath cake

Looking for a deliciously different way to celebrate Christmas? This indulgent chocolate rocky road Christmas wreath cake recipe is just the ticket! Serve post-feast or enjoy in the festive lead-up


Christmas wreath cake

  • 250 g butter, chopped
  • 200 g dark chocolate, chopped
  • 2 cups caster sugar
  • 1 cup cold water
  • 1 1/4 cups self-raising flour, sifted
  • 1/4 cup cocoa powder, sifted
  • 2 large eggs, lightly beaten

Chocolate ganache

  • 150 g dark chocolate, coarsely chopped
  • 1/2 cup cream

Rocky road topping

  • 100 g pink and white marshmallows, halved
  • 50 g dried cranberries
  • 50 g toasted natural almonds
  • 100 g milk chocolate, melted
  • freeze-dried raspberries to finish (optional)


  1. Preheat oven to 180°C. Grease a 20cm ring cake tin and line the base with a circle of baking paper, cut to fit.
  2. Combine butter, chocolate, sugar and water in a saucepan over low heat, stirring until the chocolate melts and sugar dissolves. Transfer mixture to a large bowl to cool for 5 minutes.
  3. Whisk in the flour and cocoa. Add the eggs and stir until combined. Pour mixture into the prepared pan. Bake for 45 minutes or until a skewer inserted comes out moist but clean. Cool cake in the tin for 30 minutes before turning out to cool completely.

Chocolate ganache

  1. Combine chocolate and cream in a bowl set over a pan of simmering water or microwave in short bursts until melted. Stir until smooth. Set aside to cool and thicken.
  2. Spread ganache over the cake. Arrange marshmallows, cranberries and almonds on top. Drizzle milk chocolate over the topping. Sprinkle with raspberries.
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