Rolo Drip Cake
Oh hello, four layers of brown sugar sponge, chocolate buttercream, hidden caramel, and a chocolate drip topped with Rolos, can only mean one thing. The most delicious Rolo Drip Cake ever!
Servings: 16 Servings
Ingredients
To Make the Cake
- 460 g Unsalted Butter or Stork
- 450 g Light Brown Sugar
- 450 g Self-Raising Flour
- 9 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
For the Chocolate Buttercream
- 750 g Icing Sugar
- 50 g Cocoa Powder
- 400 g Unsalted Butter
- 1 tsp Vanilla Extract
- 3-4 tbsp Whole Milk (optional)
For the Chocolate Drip
- 100 g Milk Chocolate
- 100 ml Double Cream
Extras
- 200 g Caramel
- 160 g Rolos (4 individual packets)
Instructions
To Make the Cake
- Preheat the oven to 170C (150C Fan). Line two 8” cake tins with greaseproof paper and leave them to the side.
- In a large bowl, cream together the sugar and butter until light and fluffy
- Add in the remaining ingredients and whisk until all the ingredients are combined.
- Pour the mixture into the two cake tins and bake in the oven for 45-50 minutes. You will know they are ready when they are springy to touch.
- Leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.
To Make the Chocolate Buttercream
- In a bowl mix together the icing sugar, cocoa powder and butter until combined. If the mixture is too thick add 1tbsp of whole milk and mix again. Repeat until the buttercream is the desired consistency.
Putting it all together
- Once the cakes have cooled completely, level and half each cake so you end up with four layers.
- Place your first cake on your serving plate and spread the buttercream on top. Smooth using a spatula, don’t worry if any of the buttercream splodges out the side. Drizzle over the caramel.
- Repeat until all four cakes are stacked.
- Smooth the buttercream around the sides of the cake and into any gaps. Smooth using a cake smoother. Don't worry if you can still see the cake through the buttercream this is just our crumb coat.
- Pop the cake into the fridge for 30 minutes or so until the buttercream has set.
- Once the buttercream has set remove the cake from the fridge and spread the remaining buttercream onto the top of the cake. Using a palette knife smooth the buttercream onto the top of the cake and around the sides.
- Using your smoother, smooth around the sides, if there are any gaps fill these with the buttercream and continue to smooth around the sides until the cake is smooth. You will most likely take some of the buttercream off the cake if you do pop this back into your bowl.
- Smooth the top of your cake using your angled palette knife.
- Put the cake back into the fridge for 30 minutes for the buttercream to set.
- Any leftover buttercream pop into a piping bag with an open star nozzle and leave to one side.
Chocolate Drip
- Pop the chocolate in a bowl. In a separate bowl or jug add the double cream and heat in the microwave on 20-second bursts.
- You don't want the cream to be boiling but you don't want it to be too cool, the perfect temperature is when there is steam coming from the cream.
- Pour the cream over the chocolate and leave for 5 minutes.
- Stir the chocolate and cream mixture until the chocolate is completely melted and the mixture smooth. If any stubborn pieces of chocolate haven't melted pop the whole mixture back into the microwave for 20 seconds and stir again.
- Add the chocolate to a piping bag and either snip the tip of the bag off or use a small round nozzle.
- Go around the edge of the cake and encourage it to drip. I do this by holding the piping bag ever so slightly away from the cake. If you have any leftover ganache pour it onto the top of the cake and smooth.
- Put the cake back into the fridge until the chocolate drip has set.
- Once the chocolate drip has set, pipe the buttercream onto the top of your cake and decorate with whole and halved Rolo chocolates.
Notes
- This cake will last for 3+ days.
- If you have any leftover caramel you can drizzle this over the top of the cake.