Rocky Road Cake
Ingredients
- 225g self raising flour, sifted
- 2 tsp baking powder
- 4 tbsp unsweetened cocoa powder
- pinch of salt
- 225g unsalted butter, softened
- 250g caster sugar
- 4 eggs, beaten
- 6 tbsp buttermilk
- 2 tsp vanila extract
- 35 approx chocolate covered caramels
- 3 tbsp milk
- 125g mini marshmallows
- 100g revels or other choc sweets
Accompaniment
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Description
I made this for a friend’s birthday, and boy did it go down well. Since then, I’ve had lots of requests for it.
Method
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1
1) Pre-heat the oven to 180/350/gas 4, grease and line 2 20cm tins and set aside.
2) Sift the flour, baking powder, cocoa and salt into a bowl. In a separate bowl cream the butter and sugar together until light and fluffy. Add the eggs one at a time until creamed without splitting, then add the butter milk and vanilla.
3) Stir the dry mix into the wet mix until just combined and divide into the two tins. Level off and bake for 30-35 minutes.
4) Put the chocolate caramels, milk and 35g of marshmallows in a pan, and heat gently until melted.
5) When the cakes are cool and turned out of the tins, make small slits on the top layer, and pour half the chocolate caramel mix over each cake. Sprinkle over half the nuts and sweets on each.
6) Place the cakes together and put the remaining marshmallows on the top.
Chef's Tips
I used Revels, buttons and curly whirly for this cake as they are my fave's, but you can use any sweets you wish, and make it fun. The buttermilk really makes the sponge light and fluffy, a great companion to the chocolate topping etc
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