Rocky road chocolate cakes

Looking for a dessert that will really impress? Go no further! - by Amy Sinclair

Rocky road chocolate cakes

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You get two cakes in one with this unusual bake – a chocolate cake on the bottom and a naughty rocky road layer of smooth chocolate with walnuts, raisins marshmallows and Maltesers

Ingredients

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

100g/4oz butter

300g/11oz dark chocolate, roughly chopped

3 tbsp golden syrup

12 marshmallows, halved with scissors

85g/3oz Maltesers

85g/3oz raisins

50g/2oz walnut halves

Method

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.

Amy Sinclair

Amy Sinclair is the editor of New Idea Food. She is a former weekly magazine editor who loves all things food, cooking and eating - especially the eating! When she's not looking after her three children, you'll find her in the kitchen or busily hiding online shopping purchases from her husband.