This week has been a sad week as one of my good work friends is leaving for a 6 month career break. Khuan is doing something that everyone dreams of; she’s left her job and the UK behind and is embarking on a tour of South East Asia. Jealous much?! I admire Khuan a lot because she is doing something that a lot of us think about doing from time to time but very few people have the courage to take the first steps. I am sure she will have such a fantastic experience, we just all hope that she will come back as I know work wont quite be the same without her (it’ll certainly be much quieter!).
To show Khuan our appreciation, my colleague Mark and I decided it would only be right to make a very chocolately chocolate cake for her last day. This recipe has been taken from Good Food magazine.
Rocky Road Chocolate Cake
Makes at least 16 squares
For the cake:
175g butter plus extra for greasing
200g light soft brown sugar
2 large eggs
140g self rasing flour
50g cocoa powder
For the rocky road topping:
300g dark chocolate, roughly chopped
3 tbsp golden syrup
Large handful mini marshmallows
85g maltesers/chocolate fingers chopped
Heat the oven to 180 degrees. Grease and line the base and sides of a 20cm square tin with baking parchment.
For the cake, melt the butter in a large pan, allow to cool for five minutes. Stir in the eggs, flour, sugar and cocoa. Mix well.
Spoon the cake batter into the tin ensuring the surface is level. Bake for 35 minutes until cooked through (until a skewer inserted into the middle of the cake comes out clean).
To make the topping, melt the butter, chocolate and syrup together. Allow to cool for 10 minutes or so before stirring in the marshmallows, raisins and maltesers.
Spoon the topping on top of the cooled cake and spread to cover it completely. Leave it to set in a cool place, this will take several hours.
To serve, remove from the cake tin, strip off the lining and cut into squares.
This recipe is so so easy and can be created doing whilst doing other things in the kitchen (I think I was making pizza dough, biscuits and cleaning at the same time – talk about multitasking!!). This is also the perfect recipe to get kids involved with as it is fun to make and only requires minimal cooking.
The recipe is slightly adapted from one featured on the Good Food Magazine’s 2012 calendar. The only change I made was to omit the walnuts that were used in the topping and to suggest that chocolate fingers could be used instead of maltesers. Further adaptations would be very easy….I reckon a handful of glace cherries would taste delicious in the rocky road topping! Also some white chocolate swirled in there for good measure would be fab!
The cakes went down very well at work. In fact, they all disappeared within 10 minutes or so and several people have already asked me for the recipe. The most important thing wa that Khuan enjoyed it (in fact I think she had a couple of pieces!).
Best of luck Khuan! I hope you have made your connection in Abu Dhabi by now and I hope you have a life affirming 6 months! Stay safe xx