Delight your kids with this delectable chocolate rolo cake. It's a chocolate sponge with slightly chewy melted toffee bits in the middle and it's covered with toffee infused chocolate frosting. Ideal for making birthdays extra special.
Cream the butter and sugar together until pale and fluffy.
220 g unsalted butter, 220 g golden caster sugar
Beat in the eggs, one at a time and stir in a spoonful of the flour between each egg if the mixture looks like curdling.
4 large eggs
Sift in the flour, cocoa and baking powder and gently stir until mixed.
170 g flour, 50 g cocoa powder, 1½ tsp baking powder
Stir in the yoghurt until just incorporated.
2 tbsp Greek yoghurt
Chop the rolos in half and stir those into the mix.
20 rolos (2 packets)
Spoon the batter into a 23cm round silicone cake mould or lined tin and bake for 40 minutes until the cake is well risen and firm to the touch.
Turn out onto a wire rack and leave to cool.
Buttercream
Meanwhile, cream the butter together with the icing sugar and cocoa.
100 g unsalted butter, 150 g icing sugar, 2 tbsp cocoa powder
Add a spoonful of the syrup and beat until smooth and light. Add more if the mixture is too stiff.
1-2 tbsp toffee or caramel syrup
Spread this over the cold cake.
Decorate with rolos and caramel / toffee sauce, if liked.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.