Rocky Road Chocolate Cake
You get two cakes in one with this unusual bake. An easy chocolate cake layer on the bottom, topped with a delicious rocky road layer of chocolate studded with walnuts, raisins, marshmallows and Maltesers. Enjoy!
Ingredients
For the chocolate cake
- For the chocolate cake
- 175 g/6oz butter plus extra for greasing
- 200 g/8oz light brown soft sugar
- 2 large eggs
- 140 g/5oz self-raising flour
- 50 g/2oz cocoa powder
For the rocky road
- 100 g/4oz butter
- 300 g/11oz dark chocolate roughly chopped
- 3 tbsp golden syrup
- 12 marshmallows halved with scissors
- 85 g/3oz maltesers
- 85 g/3oz raisins
- 50 g/2oz walnut halves
Instructions
- For the chocolate cake, heat the oven to 180c/fan160/gas 4 and grease and line the base and sides of a 20cm/8inch square cake tin
- Gently melt the butter in a large pan, cool for 5 minutes, then stir in the sugar, eggs, flour and cocoa and beat well. Spoon into the tin and level the surface then bake for 35 minutes until a skewer comes out clean.
- To make the topping, gently melt the butter sugar and syrup together. Cool for 15 mins then stir in the marshmallows, Maltesers, raisins and walnuts. Make sure the chocolate is cool or the marshmallows will melt. Spoon on top of the cake and lightly spread to cover completely.
- Leave to set in a cool place, then remove from the tin and remove the paper. Cut into squares and eat. Will keep in a tin/Tupperware in a cool place for 2-3 days or freeze.