Ravishing Rolo Cake!

Last week I uploaded my first recipe and more people than I thought saw it so... I felt I had to make one more brilliant chocolate cake... ROLO CAKE! I for one love rolos, I haven't had some in ages but I can still taste them in my dreams :D Anyway, Let's get on with the recipe.

Here we go!

Ingredients:

For the chocolate sponge:

225g soft light brown sugar

4 largeish eggs

250ml vegetable oil

1tsp vanilla extract

175g SF flour

75g cocoa powder

1tsp baking powder

1tsp bicarbonate of soda

45ml buttermilk

For the Fudge Frosting:

55g chocolate (preferably dark) 

2x 52g Rolo Rolls

110g soft unsalted butter

6tbsp milk (Any Kind)

450g Icing/Confectioners sugar

1 pinch salt

1tsp vanilla extract

397g dulce de leche or Carnation caramel (For middle and decoration)

Method:

Preheat the oven to 180C/160C fan/gas 4 and grease two 18cm/8" sandwich tins and line the bases with greaseproof paper. With some butter, grease the sides of the tins until you have covered it all.

Using an electric whisk, or a stand mixer or maybe even a whisk, beat the soft brown sugar and eggs together for about four minutes or until pale and creamy. 

Slowly add the vegetable oil and the vanilla extract and mix until it is all incorporated. 

Sift the flour, cocoa powder, baking powder, bicarbonate of soda and stir together well with a metal spoon. Add a pinch of salt and stir in the buttermilk, add to wet ingredients and mix well.

Divide the mixture equally into the two prepared baking tins and bake for 30 minutes, checking afterwards to see whether a cooking skewer comes out clean with no little bits of cake.

Once cooked, take the sponges out of the oven. Leave to cool in the tins and then turn the sponges out onto a wire rack. Wait 5 Minutes then place them in the fridge for around half an hour or until completely cool.

While the cake is cooling, it is time to make the frosting!

Over a pan of gently simmering water, in a heatproof bowl, melt the chocolate and set to one side.

In a stand mixer or electric whisk, whisk the butter until it is light and fluffy and then gradually add the icing sugar. Add the melted chocolate and keep mixing until the mixture is smooth. Add the milk to loosen the icing slightly, only if you think it is needed.

Once the cakes have cooled, take them out of the freezer and spread ¾ of the can of caramel sauce over the top of the bottom layer of the cake, if you would like you can add some of the frosting to the middle too, reserving the rest of the caramel for decorating the top. Place the second cake on top and spread half of the fudge icing ALL OVER the cake. Smooth with a palette knife and then continue icing the cake until covered all over.

Gently heat the remaining caramel sauce to make it easier to pour (If need be). Leave to cool slightly. Pile the Rolo’s onto the middle of the cake and drizzle over the caramel sauce with a spoon.