I got asked to do a Salted Caramel Cheesecake a Christmas for a friend and then with all the changes, they no longer needed it. However, when I had been looking for a salted caramel sauce recipe I came across a Tesco Finest Salted Caramel Sauce
So when I decided I wanted to do a cake with Rolo’s I knew that I had to get some of this sauce for my Rolo recipes. I decided a Rolo Loaf Cake was the way forward and I was super excited to make this one.
So Rolo’s are famous for the line ‘Do you love anyone enough to give them your last Rolo? Now, if your like me then you probably would not give anyone your last Rolo. However, if you a nice person then you would give someone your last rolo but if there was one rolo left on this cake…would you?
One thing I wish I had done differently is I wished I had added Rolo’s into the cake batter and not just into the top. I did add some sauce in the middle but still feel like it needed more.
This cake is not the prettiest and I have learnt I should never do my decorating when I’m about to leave the house but hey as long as it tastes nice does it matter if it is not the prettiest.
Now adding the salted caramel sauce is just something extra and you don’t need to add especially if you add rolo’s to the mixture.
Rolo Loaf Cake
Ingredients
Cake
- 200 g Butter
- 200 g Caster Sugar
- 300 g Self-Raising Flour
- 4 Eggs
- 4 tbsp Cocoa Powder
- 2 tbsp Whole Milk
- 4 tbsp Salted Caramel Sauce
Buttercream
- 150 g Unsalted Butter
- 300 g Icing Sugar
- 3 tbsp Cocoa Powder
- 1 tbsp Whole Milk
- 1 tbsp Salted Caramel Sauce
- Rolos
Instructions
Cake
- Preheat the oven to 170°C/gas mark 3. Line a 30cm loaf tin with baking paper.
- Beat together the butter and sugar until pale and fluffy then add in the eggs until fully incorporated.
- Gently fold in the flour and the cocoa powder and mix until fully incorporated, add whole milk if mixture is too thick.
- Pour half the mixture into the prepared tin, then spoon in some salted caramel sauce in the middle then add the rest of the cake mixture.
- Bake for 45–50 minutes, until a metal skewer inserted into the middle of the cake comes out clean. Leave to cool on a wire rack
Buttercream
- Beat the butter until pale and fluffy then sieve in the icing sugar a bit at a time until fully incorporated.
- Then add in the cocoa powder and a tbsp of milk and mix until fully incorporated.
- Add the buttercream to a piping bag with star nozzles and pipe chocolate buttercream until the whole cake is decorated.
- Add the rolos on top then warm up a tbsp on salted caramel sauce and drizzle over the top of the cake.
