Rocky Road Cake
Serves 20
Easy
Prep:
Cook:
Decorating and further cooling: 40mins
An easy alternative to a traditional sponge cake. Perfect for parties or as a treat with tea.
Skip to ingredients
Showing items 1 to 6 of 6
- 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 1
Double line a cake tin with clingfilmstep 2
Break 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 3
Break up the biscuits, mix with malteasers and marshmallows and fold into the chocolate mixture.step 4
Spoon into lined cake tinstep 5
Chill for at least 2 hours or overnight is beststep 6
Decoration: 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 7
Decoration: 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.
