Rolo Cake Topped with Gooey Snowballs

Let me paint the scene! A get together of good friends, their partners/husbands and children. The promise to bring a cake. The need to try something new and exciting. I know who I turn to first, dah, dah, dah - The Caked Crusader!

And was I disappointed? Heck, no! I was spoilt for choice, as I knew I would be. I decided chocolate was the way to go and I wanted something pretty spectacular, so I plumped for The Caked Crusader's Rolo Cake. It is a moist chocolate cake, with rolos baked into the cake, smothered in chocolate frosting, topped with more rolos and gooey Tunnock's Snowballs or on The Caked Crusader's cake, hedgehogs. Yes, I did say hedgehogs!

I am posting the recipe in cup measures, but if you want it in metric and you do want this cake, believe me, then head over and have a look at The Caked Crusader's original cake. You will soon be drooling over all the gorgeous photos!

Rolo Cake

Ingredients:

For the cake:

200g unsalted butter, at room temperature
1 1⁄3 cup caster sugar
4 large eggs
1 ½ cup self raising flour
2⁄3 cup cocoa powder
100g Rolos, halved

For the buttercream:

1 cup icing sugar
100g unsalted butter, at room temperature
½ tsp vanilla extract
2 tbsp cocoa powder

To decorate: I used Tunnock's Snowballs and a few more rolos, but The Caked Crusader recommends crushed Flake, chocolate vermicelli, chocolate caramel curls or whatever takes your fancy!

Method

Cake

Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.

Line a 20cm springform round tin with baking paper.

Cream together the butter and sugar until pale and fluffy, then add the eggs a little at a time and add some of the flour if the mixture starts to curdle.

Gently stir in the flour and cocoa, before stirring in the rolos.

Spoon into the prepared cake tin and bake for approximately 30-35 minutes or until a skewer comes out cleanly. The cake will settle on cooling but this is because it’s so rich and squidgy.

Leave to cool in the tin, on a wire rack.

Buttercream Frosting

When cool make the buttercream: cream together the icing sugar and butter until smooth. (don't have baby head like me and throw the icing sugar and butter into the bowl together and then try to blend or you and the kitchen will be covered in a thin layer of white powder. No, please think this through and blend the butter first, until soft and creamy and then add the icing sugar a little at a time)

Beat in the vanilla extract and cocoa powder.

If the mix is a bit solid, add a dash of milk to soften and slacken.

Spread over the cake and decorate as required .

















And... this is how it looked after it had been plundered! Look at all that gooey mallow oozing across the top of the cake. Mmmmmm, sugar high!

And now for some shots of how the professional does it.


















Doesn't that just look fabulous? And aren't those hedgehogs so cute? And look, smooth buttercream frosting. I bet that kitchen didn't experience a snow storm of icing.

Thank you so much for continuing to make my day, every day I visit your blog CC. You are a baking superhero!