Rolo Loaf Cake
Servings 10 slices
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.