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Peanut Butter Sponge, Chocolate and Coffee Frosting, and Rocky Road.

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Cooking time

Prep: 50 minutes Cook: 25 minutes Fridge Time (Rocky Road): 30 mins // Cooling Time (Sponge): 15 mins // Fridge Time (Whole Cake): 5-10 mins

Skill level



12 individual cakes

A moist peanut butter sponge, topped with chocolate and coffee frosting and a rocky road base, made with biscuits, raisins and mini marshmallows.

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Peanut Butter Sponge layer:

  • 3-4 tbsp Smooth Peanut Butter
  • 200 grams Self-Raising Flour
  • 200 grams Unsalted Butter
  • 200 grams Light Muscovado Sugar
  • 100 grams Natural Yogurt
  • 4 Large Eggs

Chocolate and Coffee Frosting layer:

  • 3 tbsp Hot, Brewed Coffee
  • 100 grams Unsalted Butter
  • 75 grams Cream Cheese
  • 200 grams Icing Sugar
  • 3 tbsp Cocoa Powder
  • a pinch of salt

Rocky Road layer:

  • 100 grams Milk Chocolate
  • 100 grams 85% Dark Chocolate
  • 100 grams Unsalted Butter
  • a handful of Raisins
  • a handful of Mini Marshmallows
  • 5-6 broken up Digestive Biscuits


  1. For the Sponge: Preheat the oven to 200 degrees celsius. Make sure the butter is soft before adding it to the mixing bowl, along with the butter and eggs. Mix on a slow setting, until a smooth consistency. Once smooth, add the peanut butter and natural yogurt. When everything has been mixed, slowly add in the flour, adjusting the speed to a moderate setting. When all the flour has gone in, pour the mixture into a brownie tray (approx 20cmx8cm) and bake for 15 - 20 mins, until golden. Remove from oven and place on a cooling rack.

  2. For the Rocky Road: During the cooking and cooling of the sponge, you can embark on the rocky road layer - the easiest one. Set up a bain marie over a low to medium heat. Add the chocolate (broken up into small pieces) and butter (also broken up into small pieces) and wait until completely melted. Turn the heat off and remove the bowl from the sauce pan and place on a nearby surface. Place the mini marshmallows, broken-up biscuits and raisins into the chocolate mixture, and stir until completely covered. Pour the mixture into the same brownie tin (of course, washed) used for the sponge, making sure the mixture is flat, and leave in the fridge for around 30 minutes, or until the chocolate is solid.

  3. For the Frosting: While the cake is cooling and the rocky road is in the fridge, you can get started on the final layer: the frosting. Make sure you have washed out your mixer, as you're going to need to use it again! First, mix the (softened) butter, cream cheese and sugar until creamy. Then add in the cocoa powder, hot coffee and salt. If the mixture doesn't have the richness you were looking for, then add more cocoa powder and/or coffee until happy.

  4. Assembling the cake: This is the only fairly complex bit of the recipe. The delicate ingredient that we are dealing with here is the chocolate. If it melts before it is removed from the tray, then it won't come out cleanly. First, cut the cooled down sponge into 12 equally sized squares. Then remove the chocolate mixture from the fridge and again cut 12 squares of exactly the same size as the sponge. Use a spatula to guide the chocolate out of the tin, and place on a board. Cover the surface of the rocky road with a layer of frosting and then place the sponge on top. Put another layer of frosting on top of the sponge and repeat for each square. Place into the fridge so that the cake bonds together, and remove from fridge 10-15 minutes before serving. ENJOY!

Comments, questions and tips

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12th Dec, 2014
This is the best cake ever!
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