Rocky Road Cake
- Preparation and cooking time
- Prep:
- Cook:
- Decorating and further cooling: 40mins
- Easy
- Serves 20
An easy alternative to a traditional sponge cake. Perfect for parties or as a treat with tea.
Ingredients
- 500 g milk chocolate
- 200 g unsalted butter
- 5 tblsp whipping cream
- 2 tblsp golden syrup
- 250 g packet digestive biscuits
- 120g oreo biscuits
- 2 x 37g bags of malteasers
- 50g marshmallows
Optional Decoration
- 500 g milk chocolate
- 200 g unsalted butter
- 5 tblsp whipping cream
- 2 tblsp golden syrup
- 250 g packet digestive biscuits
- 120g oreo biscuits
- 2 x 37g bags of malteasers
- 50g marshmallows
- 200g milk chocolate
- 100 g white chocolate
- 100g dark chocolate
Method
- STEP 1Double line a cake tin with clingfilm
- STEP 2Break the milk chocolate into squares and place in a heatproof bowl with the butter. Set over a pan of simmering water and allow to melt. Remove from the heat and mix in the cream and golden syrup-by hand this takes a few minutes.
- STEP 3Break up the biscuits, mix with malteasers and marshmallows and fold into the chocolate mixture.
- STEP 4Spoon into lined cake tin
- STEP 5Chill for at least 2 hours or overnight is best
- STEP 6Decoration: Break the milk chocolate into square and place in a heatproof bowl over a pan of simmering water. Spread over the top and sides of the cake for an even finish.
- STEP 7Decoration: Break the white chocolate into squares, and melt in a heatproof bowl over a pan of simmering water. Drizzle all over the cake. Repeat with the dark chocolate. Leave at room temperature to set for at least 20mins before serving.
