If you’re looking for a sweet and tangy cake that will surprise you when sliced into slices, look no further. This Giant Rolo Cake is perfect for you. It’s distinguished by a chocolate chip, heavy cream, and caramel ganache filling. My family, friends and I are completely enamored with it from the first bite. Not only that, but we have a sweet craving. This rolo cake was delicious.
If you’re seeking for a decadent chocolate cake that’s rich, lavish, and spectacular while yet being simple to make, you’ve come to the right place. Having known about this Giant Rolo Cake, I was really excited when I finally got the chance to make it myself. Since its first form, I’ve made it a few times. What came out was not really what I expected. But this time, everything has changed.
I was asked to make a special dish for my sister’s birthday. I saw the Rolo cake and felt it seemed decadent enough for a birthday cake, so I decided to try it. Because I wanted it to look like a gigantic Rolo, I tweaked it significantly. The result was truly soṃệẗḧing different, and this is what I came up with.
Two layers of chocolate cake filled with caramel sauce, topped with a cascade of Rolo caramels and even more caramel sauce, and frosted with chocolate fudge frosting. It’s definitely not suitable for someone on a Lenten fast or díєt! But I can αѕѕure you that it is excellent!
The cake is great for a fundraiser, a coffee morning, a birthday party, or a family gathering because it feeds a large group. I’m sure it’ll suit any occasion because of its delicacy.
Servings: 8-10 servings
Prep time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
1 1/2 c. heavy cream
3 c. chocolate chips
1 box devil’s food cake mix, plus ingredíєnts called for on the box
1 15-oz. jars of caramel
Preheat the oven to 350 degrees Fahrenheit. Spray four 8-inch cake pans with cooking spray and line with parchment paper.
Make the cake batter according to the package directions, then divide it among the pans. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow 10 minutes for cooling in the pans before transferring to cooling racks to cool completely.
Using a 4” biscuit cutter, cut out the centers of two cakes. All of the cakes should be frozen for about an hour.
To make ganache:
In a medium heatproof bowl, pour chocolate chips and put aside.
In a small saucepan over medium heat, cook the heavy cream. Turn off the heat whenever bubbles begin to break the surface. Pour hot cream over chocolate chips and whisk continuously until smooth.
Put the first whole cake layer on a serving dish, spread a thin layer of ganache on top of it. Next, place the cutout layer on, spread ganache around the hole.
Top with the second cutout layer and spread ganache around the hole of the cake. Pour caramel into hole, spread ganache around the center, then cover with the second full cake layer to finish.
Using a serrated knife, carve around the edges of the cake to produce the shape of a Rolo. Cover the entire cake in ganache, then pipe ganache around the center to create a Rolo effect.
Refrigerate for at least 15 minutes to allow the ganache to harden. Serve by cutting into slices.