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Member recipe

Rocky Road Cake

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Cooking time

Prep: 30 minutes Cook: 2 hours Decorating and further cooling: 40mins

Skill level



Serves 20

An easy alternative to a traditional sponge cake. Perfect for parties or as a treat with tea.

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  • 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

  • 200g milk chocolate
  • 100 g white chocolate
  • 100g dark chocolate


  1. Double line a cake tin with clingfilm

  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.

  3. Break up the biscuits, mix with malteasers and marshmallows and fold into the chocolate mixture.

  4. Spoon into lined cake tin

  5. Chill for at least 2 hours or overnight is best

  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.

  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.

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