Giant caramel round cake - Rolo cake

Giant caramel round cake

This towering chocolate cake has an irresistible gooey centre. Would you share your last one?

, 24 January 2020

(38 votes)

Giant caramel round cake
  • Cook: 1 Hour 15 Mins
    plus cooling

  • Serves: 30

  • Price: 34p per serving

Nutritional Info
Each 95g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 1720kJ/411kcal.
  • 325g self-raising flour
  • 75g cocoa powder
  • 1tsp baking powder
  • 400g caster sugar
  • 400g unsalted butter, softened, plus extra to grease
  • 8 large eggs, beaten
  • 200g Asda Milk Chocolate Flavour Spread, warmed
  • 397g can Carnation Caramel
  • 200g Extra Special Dark Cooking Chocolate
  • 300ml double cream
  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the bases of 4 x 20cm round sandwich cake tins.

  • Sift the flour, cocoa and baking powder into a large mixing bowl. Add the sugar, butter, eggs and 4tsp water. Beat until smooth.

  • Divide the mixture between the tins and smooth the tops. Bake for 25-30 mins or until the tops spring back when lightly pressed. Turn out onto wire racks to cool completely.

  • Use a 7cm round cutter to cut the centre out of 2 of the cakes. Spread some chocolate spread over the top of one of the full cake layers. Top with a cutout cake layer, spread with more chocolate spread, and place the second cutout cake layer on top.

  • Fill the hole in the cake with the caramel. Spread over the rest of the chocolate spread, then top with the other whole cake. Carefully transfer to a stand or plate.

  • Break the chocolate into a bowl. Heat the cream until just simmering, then pour on to the chocolate. Stir until smooth. Leave until cool but spreadable.

  • Spread over the top and sides of the cake, smoothing as you go. Set aside until the icing is almost set, then use a spoon to make a swirl design on top. Chill for at least 1 hr before serving.