Caramel Rocky Road Cake
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 350 g Unsalted butter
- 175 g Light brown sugar
- 175 g Caster sugar
- 6 Large free range eggs
- 300 g Self-raising flour
- 50 g Very good quality cocoa (I like Green & Blacks)
- 250 g Unsalted butter
- 600 g Icing sugar
- 200 g Dark chocolate
- 397 g Can of Carnation Caramel or a jar of homemade caramel
- A selection of chocolate bars and marshmallows that take your fancy
Method
- Grease 3 x 7″ round sandwich tins (or 2 x 8″).
- Preheat the oven to 180C/350F.
- Cream your room temperature butter with your sugars until it’s pale, light and fluffy.
- Mix in the eggs, one at a time, beating really well after each egg. Don’t worry if it starts to look a bit curdled, it’ll all come good.
- Mix in your flour and cocoa. If you’ve been using a mixer, do this bit by hand. It helps to keep the sponge light.
- Spoon into a your tins, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising.
- Bake for about 30 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes either way depending on your oven.
- Melt the chocolate in a bowl set over a pan of boiling water. Remove from the heat and allow to cool.
- Meanwhile, beat your butter until it is pale, light and fluffy.
- Add the icing sugar to the butter and beat again until it's all combined (it'll be very stiff).
- When the chocolate has cooled for at least 10 minutes, add it to the icings and beat until smooth (is that the most beautiful sight you've ever seen?)
- When your cakes are completely cold, use a carving knife to level them. Just trim the top crust off. This is important, it’s not a waste of cake (taste testing compulsory). If you don’t do this, with a cake this size it will be wonky.
- Open the can of caramel and scoop into a bowl. Give it a stir to smooth the consistency.
- Use about a third of the tin to sandwich the first two layers together and a further third of the tin to add the third layer on top. Reserve the rest of the caramel.
- Cover the top and sides of the cake with the buttercream icing and smooth.
- Pile your marshmallows and chocolate goodies on top of the cake.
- Drizzle with the remaining caramel.
- Enjoy admiring glances!