Caramel Rocky Road Cake

Do you think, possibly, that cakes reflect the personalities of their owners? In the same way that owners sometimes look like their dogs? As I sat here editing these photos, this thought worried me slightly.

I am almost incapable of making a cake that isn’t a.) enormous, b.) totally over the top (why use a spoonful of caramel when you could use 12 I ask?) and c.) screams “Look at me! Look at me!” practically jumping off the pedestal.

Cakes that quietly loaf about, unassumingly loitering at the back of the cake stand, ready to pack a fruity punch when you cut into them are not really my thing. Much as I love to eat them, I never make them.

So my friends, what the heck does this say about me I ask? Do you know what, don’t answer that. Let’s just say that it takes all sorts, yes?

In other news, Tots100 held BlogCamp right here in Birmingham last weekend. It’s a one day get-together of bloggers, twice a year, where we meet up, eat cake and be inspired. It’s totally free to attend (thank you lovely volunteers) and it was a fantastic day. One of the best things about blogging is all of the amazing people I’ve met because of it and yesterday was no exception. I love that whether you’re a 4 layer, loudly shouting sprinkles and swirls cake type person or a demure, understated traybake, there’s a place in the blogging world for you..

As you may have guessed, this cake firmly sits in the show off category, but do you know, it’s actually fairly simple to make? I’ve worked out from the crazy response on my Instagram pictures of gooey stuff that dribbling caramel on just about anything gives it the wow factor – who’d have thought?!

I’ve cheated and used shop bought caramel (a favourite cake standby of mine) but you can make your own using my Slow Cooked Easiest Ever Caramel.

Shhh.. Don’t tell anyone that this show-stopper is actually a doddle.

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4.74 from 26 votes

Caramel Rocky Road Cake

By Sarah Rossi

A chocolate dream of a layer cake with a rocky road delights and dribbling caramel.

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Ingredients 

1x2x3x

• ▢ 350 g Unsalted butter
• ▢ 175 g Light brown sugar
• ▢ 175 g Caster sugar
• ▢ 6 Large free range eggs
• ▢ 300 g Self-raising flour
• ▢ 50 g Very good quality cocoa, I like Green & Blacks

For the icing:

• ▢ 250 g Unsalted butter
• ▢ 600 g Icing sugar
• ▢ 200 g Dark chocolate

To finish:

• ▢ 397 g Can of Carnation Caramel or a jar of homemade caramel
• ▢ A selection of chocolate bars and marshmallows that take your fancy

Instructions 

• Grease 3 x 7″ round sandwich tins (or 2 x 8″).
• Preheat the oven to 180C.
• Cream your room temperature butter with your sugars until it’s pale, light and fluffy.
• Mix in the eggs, one at a time, beating really well after each egg. Don’t worry if it starts to look a bit curdled, it’ll all come good.
• Mix in your flour and cocoa. If you’ve been using a mixer, do this bit by hand. It helps to keep the sponge light.
• Spoon into a your tins, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising.
• Bake for about 30 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes either way depending on your oven.

Make your icing:

• Melt the chocolate in a bowl set over a pan of boiling water. Remove from the heat and allow to cool.
• Meanwhile, beat your butter until it is pale, light and fluffy.
• Add the icing sugar to the butter and beat again until it's all combined (it'll be very stiff).
• When the chocolate has cooled for at least 10 minutes, add it to the icings and beat until smooth (is that the most beautiful sight you've ever seen?)

Putting it together:

• When your cakes are completely cold, use a carving knife to level them. Just trim the top crust off. This is important, it’s not a waste of cake (taste testing compulsory). If you don’t do this, with a cake this size it will be wonky.
• Open the can of caramel and scoop into a bowl. Give it a stir to smooth the consistency.
• Use about a third of the tin to sandwich the first two layers together and a further third of the tin to add the third layer on top. Reserve the rest of the caramel.
• Cover the top and sides of the cake with the buttercream icing and smooth.
• Pile your marshmallows and chocolate goodies on top of the cake.
• Drizzle with the remaining caramel.
• Enjoy admiring glances!

Nutrition

Calories: 979kcalCarbohydrates: 128gProtein: 8gFat: 50gSaturated Fat: 30gCholesterol: 190mgSodium: 162mgPotassium: 297mgFiber: 4gSugar: 81gVitamin A: 1405IUVitamin C: 0.1mgCalcium: 75mgIron: 3.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: Family Food

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Are you a loud and proud layer cake or an elegant and demure traybake? Go on, do tell..

Sarah x

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