Chocolate Rocky Road Christmas Wreath Cake

25 minutes + 50 minutes Serves 12


  • 250g butter, chopped
  • 200g dark chocolate, chopped
  • 2 cups caster sugar
  • 1 cup cold water
  • 1 1/4 cups self-raising flour, sifted
  • 1/4 cup cocoa, sifted
  • 2 large eggs, lightly beaten
  • Ganache
  • 150g dark chocolate, coarsely chopped
  • 1/2 cup cream
  • Topping
  • 100g mini marshmallows
  • 50g dried cranberries
  • 50g roasted almonds
  • 100g milk chocolate, melted
  • 125g punnet raspberries
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How to Make Ganache


  • 1. Preheat oven to 180°C (160°C fan-forced). Grease a 24cm ring cake tin and line the base with baking paper.

  • 2. Combine butter, chocolate, sugar and water in a saucepan on low, stirring until melted. Transfer to a large bowl to cool for 5 minutes.

  • 3. Whisk in the flour and cocoa. Stir through the eggs. Pour mixture into the prepared pan. Bake for 45 minutes or until a skewer inserted comes out clean. Cool in the tin for 30 minutes before turning out to cool completely.

  • 4. Meanwhile, make the ganache. Combine chocolate and cream in a heat-proof bowl and microwave in short bursts until melted. Stir until smooth. Set aside to cool.

  • 5. Spread ganache over the cake. Arrange marshmallows, cranberries and almonds on the top. Drizzle melted chocolate over the topping. Sprinkle with raspberries.

  • Tip

  • To make this really simple, just pick up a store-bought cake and cut a hole out of the middle, then you just need to decorate.


  • • Energy 3414Kj • Protein 8g • Total Fat 42g • Saturated Fat 25g • Carbohydrates 99g • Sugars 83g • Sodium 191mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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