FOR THE CHOCOLATE CAKE
175g/6oz butter, plus extra for greasing
200g/8oz light soft brown sugar
2 large eggs
140g/5oz self-raising flour
50g/2oz cocoa powder
FOR THE ROCKY ROAD
300g/11oz dark chocolate, roughly chopped
3 tbsp golden syrup
12 marshmallows, halved with scissors
50g/2oz walnut halves
For the chocolate cake, heat oven to 180C/160C fan/ gas 4 and grease and line the base and sides of a 20cm square cake tin with baking parchment.
Gently melt the butter in a large pan, cool 5 mins, then stir in the sugar, eggs, flour and cocoa and beat well. Spoon into the tin, level the surface and bake for 35 mins until a skewer inserted into the centre of the cake comes out clean.
To make the rocky road topping, gently melt the butter, chocolate and syrup together. Cool for 15 mins, then stir in the marshmallows, Maltesers, raisins and walnuts. Make sure the chocolate is cool because if it isn’t the marshmallows will melt. Spoon on top of the cake and lightly spread to cover it completely. Leave to set in a cool place. Remove from the tin, and carefully strip off the lining paper and cut into squares. Eat now or wrap in cellophane to give as an Easter gift.