Chocolate Rocky Road Cake

• unsalted butter↗125g g

  softened, plus extra for the pan

• vegetable oil↗100ml ml
• Greek yogurt↗125g g
• milk↗100ml ml
• coffee granules↗2 tbsp tbsp

  dissolved in 100ml boiling water and cooled (enhances chocolate flavor)

• eggs↗2 large
• light brown soft sugar↗225g g
• self‑raising flour↗200g g
• baking powder↗1 tsp tsp
• cocoa powder↗50g g
• cookies150g g

  (digestive used), plus extra for topping

• unsalted butter↗100g g

  cut into cubes

• dark chocolate↗200g g

  finely chopped

• golden syrup↗60g g
• mini marshmallows80g g

  plus extra for topping

• шматочки медових сотhandful of extras of your choice, such as

  жменька додаткових за вашим вибором, таких як попкорн, горіхи, родзинки, сушені журавлини або глазуровані вишні (потрібно близько 60g), плюс додаткове для топінгу

Step-by-step instructions

1. 1

   Preheat oven to 180°C/160°C with convection/gas 4. Grease the base of a 23 cm removable‑bottom cake tin and line with parchment. Melt butter in a small saucepan over low heat, then remove from heat and let cool 3 minutes. In a large bowl whisk melted butter, oil, yogurt, milk, coffee and eggs until smooth. In a separate large bowl whisk sugar, flour, baking powder and cocoa, breaking any sugar lumps with a whisk. Gradually add wet ingredients to dry, whisking to smooth, then pour into the tin. Bake 55 min–1 hr until firm to the touch and a skewer inserted in the centre comes out clean without wet crumbs. Let cool completely in the tin.

2. 2

   For the rocky road place cookies in a food‑bag and crush with a rolling pin to coarse crumbs. In a large saucepan over low heat melt butter, chocolate and golden syrup, stirring constantly until smooth. Remove from heat and let cool slightly.

3. 3

   Add crushed cookies, mini marshmallows and any add‑ins to the saucepan and stir until everything is fully coated in the chocolate mixture. Spoon the rocky road over the cooled cake and smooth with a spatula so the top is fully covered. Sprinkle with extra cookie pieces, marshmallows and other desired ingredients. Let set at room temperature for at least 2 hours or chill 1 hour to speed setting. Remove cake from tin, slice and serve. Store in an airtight container in a cool place for up to two days.