Black Walnut Rocky Road Cake

This is the cake I ended up entering in the black walnut baking contest. After experimenting with several cakes I entered this one without even tasting it because I was out of time. It must not have been too bad since it got third place, but don't be too impressed. There were only five cakes entered in this contest.

Black Walnut Rocky Road Cake

• ¾ cup unsalted butter, softened
• 3 large eggs, room temperature
• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ¾ teaspoon baking powder
• ½ teaspoon salt
• 2 cups sugar
• 2 teaspoons vanilla
• 1½ cups milk
• 1 cup heavy cream
• 8 ounces bittersweet chocolate
• 1 cup chopped black walnuts
• ¾ cup mini marshmallows
• ½ cup semi-sweet chocolate chips

1. Prepare ganache:  Put bittersweet chocolate in large bowl. Bring heavy cream to a boil; pour it over chocolate. Whisk chocolate and cream until smooth. Set aside to cool to room temperature.
2. Toast black walnuts:  Spread black walnuts in a single layer on a cookie sheet and bake at 350 for 5-7 minutes. Chop marshmallows with kitchen shears while black walnuts are toasting. Set both aside. Leave oven on 350.
3. Lightly grease and flour two 9 X 1-1/2-inch round cake pans; or spray with baking spray.
4. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Set aside.
5. In a large mixing bowl, cream butter and sugar. (Beat butter with an electric mixer on medium speed just until smooth. Gradually add sugar, beating on medium speed until well combined. Scraping sides of bowl frequently, continue beating until the beaters begin to form ridges in the butter from mixing. Stop creaming.)
6. Add eggs, one at a time, beating after each addition. Beat in vanilla.
7. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pans.
8. Bake at 350 degrees for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Cool thoroughly on wire racks.
9. Whip room temperature ganache until it is light colored and fluffy looking. Spread on top of bottom cake layer. Place second layer on top of bottom layer. Frost sides, then top, of the cake with ganache. Cover top of cake with remaining toasted walnuts, chocolate chips, and mini marshmallows.