Indulgent Rolo Cake

This cake is incredibly indulgent, calorific and naughty but at the end of the day – sometimes we need to treat ourselves! It’s got three main steps – cakes, filling and topping.
The cake is essentially two chocolate sponges sandwiches together. If you want to make this speedy you could use good old Becky Crocker! However, here are the recipes if you want to make this cake from scratch.
Caramel Filling
75g unsalted butter
50g soft light brown sugar
50g caster sugar
50g golden syrup
125ml double cream
  • Melt butter, sugars and syrup in a small heavy based pan. 
  • Simmer for 3 minutes. 
  • Slowly whisk in cream until caramel forms thick, sticky consistency.

Chocolate Sponges
200g plain flour
200g caster sugar
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
40g cocoa powder
175g unsalted butter
2 large eggs
2 teaspoons vanilla extract
150ml sour cream
* I also added in white chocolate chips
  • Prehead the oven to 180 degrees celcius, then line and butter two inch sandwich tins with removeable bases
  • Add flour, sugar, baking power, bicarb, cocoa powder, butter, eggs, vanilla and sour cream into a food processor and whiz until you have a smooth and thick batter. (If you don’t have a food processor you can mix the dry ingredients together, then beat in the butter, then gradually add in the eggs, cream and vanilla).
  • Divide the batter evenly between the two tins, then pop into the oven, 
  • Cooking time takes about 35 minutes, but it is best to keep an eye on them from 25 minutes onwards, checking that a cake skewer comes out clean.
  • Allow the cakes to cool before you remove them out the tin, and leave to be completely cold before you add filling or topping.
Chocolate Fudge Topping

175g dark chocolate
250g unsalted butter
275g icing sugar
* You will also need two of the large sachet packs of rolos!

  • Melt the chocolate either in a microwave or in a bain marie.
  • Beat the butter in a bowl until it is soft and creamy, sieving in the icing sugar until everything is light and fluffy.
  • Add the melted chocolate and mix until glossy and smooth.

  • Layer the caramel on the top of the bottom cake, slowly sandwiching the top cake on top.
  • Smother the cake in the icing.
  • Top the cake in the rolos.
  • Pop in the fridge for about 15 minutes before serving!

Don’t forget to share your images with me if you make this cake! Catch me below:

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