I have a girlfriend who LOVES Rolos. They are her absolute favorite candy. for her birthday I thought it would be fun to create a cake for her inspired by her favorite candy.
This cake is so delicious and my go to recipe when making a chocolate cake or cupcakes. When you have to add the boiling water at the end you are going to be worried that I told you it is the best, especially when you look in the bowl and see chocolate soup, but trust me bake it up and it will be a great cake.
The rich caramel like center pairs perfectly with the chocolate and the smooth ganache icing mimics the milk chocolate on the Rolos.
I am not the biggest milk chocolate lover so instead of milk chocolate I made the ganache out of dark chocolate. It was wonderful and helped the cake to not taste too sweet.
My son helped out too by unwrapping the Rolos and “decorating” the top of the cake.
It was a great cake and my friend enjoyed it.
Here’s the recipe:
Hereshey’s “Perfectly Chocolate” Chocolate Cake
2 cups sugar
1 3/4 cups flour
3/4 cup HERSHEY’S Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 can dulce de leche
1 tsp salt
1 cup dark chocolate chips (if you want semi-sweet or milk use those instead)
1 cup heavy whipping cream
2 rolls of Rolo candies
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Mix the can of dulce de leche with the salt and set aside.
Heat cream in a saucepan until it begins to smoke, do not allow to boil. Put the chocolate chips in a large bowl and pour hot cream over them. Allow to sit for a minute or two and then stir gently until creamy and smooth. This will need to cool about 30 minutes, or until at room temperature before you can pour it over the cake.
Place cake on serving plate and slide wax paper under the edges. Make sure this is overlapping so that when you pour the ganache on later it won’t pour onto the plate.
Spread the entire jar of dulce de leche on the first layer. Layer on the second layer of cake.
When ganache is cool enough gently pour over cake and allow to drip down the sides. If it is too hot it will barely coat the cake and you will have a huge pool of icing on your cake plate.
Cool cake in fridge for 30 minutes and then bring out and decorate with Rolos sliced in half. Place cake back in fridge to firm up completely and remove 20 minutes before serving.