Rocky road is a total classic. A delicious, simple treat to make, with no baking but all of the benefits. And perfectly delicious as it is…. but I felt like shaking things up. I’ve got two variations for you. This one is mint, and the next one will be Biscoff, so check back in a week for that!
It’s a bit of a blog with a difference from me this week. I’m just back from New York where I was lucky enough to spend my birthday, and I thought I would love to share the amazing food I had! From a Mexican feast, to an NY slice, to the most gigantic piece of cheesecake, I’ll tell you all the highlights. There are just so many places to choose from so if you’re planning a trip, hopefully this will give you a place to start.
This is the cake to end all birthday cakes. Not just a mint choc chip cake, but a mint choc chip cake with added oreos! I first planned to make this cake without them, but when I tasted the mint oreos I knew I had to find a way to include them in this recipe. It’ll take a good few hours to put the elements all together but it is SO worth it.
You’ll end up with an 8 layer cake – 4 mint and 4 chocolate – sandwiched with alternating layers of chocolate and mint choc chip buttercream, coated in mint Oreo buttercream, topped with a chocolate ganache then decorated with mint Oreos and other assorted chocolates. Phew!!!
Shhhhh! These cheeky little cupcakes have a whole Oreo cookie hiding inside which makes for a really fun surprise. There are Oreos in the buttercream and sprinkled on top too, giving you a triple whammy of biscuity goodness that’s not too sweet.
I’m using a chocolate mudcake type recipe here because I think it stops them being too dry which can easily happen with chocolate cakes. It’s very simple, you’ll just need a couple of bowls and a whisk.