Rolo chocolate cake

Rolo chocolate cake

A light chocolate sponge filled with a toffee filling and topped with a frosting made from rolo chocolate. This is not a very high cake as its all about the frosting and the relatively thin sponge layers complement the toffee filling and rolo frosting. The frosting can be made in advance and kept in the fridge for one week whereas the cake without frosting can be frozen for up to one month. Store the frosted cake in the fridge and bring to room temperature before serving.

Note that stiffly beaten egg whites folded into a cake mixture makes the cake lighter, in order to get stiffly beaten egg whites you need to ensure that all your utensils are completely clean and dry, that is why I like to beat my egg white first and then set aside however they will loose some of the air that has been beaten into them while you prepare the rest of the ingredients. That being said it does not have any negative effect on the end result. Note that when folding in the egg whites there is a trade off between seeing white spots and mixing out all the air from the egg whites. I generally find a figure of eight works well and also mixing a large spoon of egg whites to loosen the mixture before folding in the rest in two batches. I also prefer to keep doing the figure of eight motion until I don’t see any white spot.

Makes one layer cake|Baking time 20 minutes| Can be made in advance – assemble on day of serving

Utensils required: Electric whisk|Measuring cups & spoons OR Scale|Wooden spoon|Metal spoon| Two 23 cm round cake tins

Rolo frosting

3 tubes of rolo chocolate (3×52 grams)
50 grams plain chocolate (approximately 50% cocoa solids)
1/2 cup (125 mls) double cream
100 grams unsalted butter – softened

  • Add cream, rolos and chocolate broken up into pieces to a double boiler/pot over boiling water and stir until melted and smooth
  • Remove from heat and leave to cool, stirring occasionally
  • Once cool, using an electric whisk beat in softened butter until fluffy (you can reduce the butter to 75 grams if you don’t want the frosting too fluffy)

Toffee filling

Toffee filling


3 tablespoons cold water
2/3 cup (150 grams) castor sugar
175 mls double cream
75 grams unsalted butter



Heat water and sugar in a heavy based saucepan over a low heat until sugar is dissolved (no stirring at this stage, rather swirl the mixture). This will take about 20 minutes but do keep an eye on the mixture. Once sugar has dissolved, bring to boil over medium to high heat until the mixture is a dark  golden colour (no stirring, swirl the mixture to ensure it does not catch)


Once a dark golden colour, quickly stir in cream with a wooden spoon

Remove from heat and add butter. Once cool, beat with a wooden spoon until thick (the mixture will thicken on cooling)


Chocolate sponge

1/4 cup (25 grams) cocoa
1/2 cup (125 mls) boiling water
4 large eggs separated
1 cup (220 grams) white granulated sugar
1/4 cup (62 mls) sunflower oil
1 teaspoon vanilla extract
1 cup (150 grams) flour
2 teaspoons baking powder

  • Preheat oven to 180 degrees Celsius (350 degrees F)
  • Grease and line the base of a two 23 cm round cake tins
  1. Mix cocoa and boiling water together and stir until smooth – set aside
  2. Sift flour and baking powder together – set aside
  3. Beat egg whites with an electric whisk until stiff – set aside
  • In a large mixing bowl beat egg yolks and sugar together until thick and fluffy (about 2 minutes) then add oil and vanilla and beat until combined
  • Add cocoa water and mix, then fold in flour and mix until just combined
  • Finally fold in egg whites with a metal spoon by first mixing in a large spoon of egg whites to loosen the mixture and then folding in the remaining egg whites in two batches (figure of eight action works well)
  • Divde the mixture between the cake tins and bake for 20 minutes or until a cake tester comes out clean
  • Cool for 5 minutes in the tin before turning out on a wire rack to cool completely

To assemble


Sandwich the cake together with the toffee filling and use the rolo frosting for the top and sides of the cake – smooth with a palette knife. I also like to decorate with rolo chocolate around the cake.