Hidden inside these rocky road style cakes are a surprise of your kids’ favourite sweets like marshmallows and honeycomb. You could even make them healthier by using chopped dried fruits and nuts instead
- For the rocky road cake:
- 110g unsalted butter, cubed, plus more for the tin
- 150g plain biscuits
- 90g golden caster sugar
- 2tbsp golden syrup
- 1 tbsp cocoa
- 50g 50% cocoa solids chocolate, broken into pieces
- 150g chocolates and sweets (I used mini marshmallows, crushed honeycomb chocolate bars, malted chocolate balls and caramel chocolates)
- For the topping:
- 75 - 100g 50% cocoa solids chocolate, broken into pieces
You will need a 24x11cm loaf tin or terrine, or the equivalent square tin. Butter the tin and line it with clingfilm, allowing a generous excess to overhang the edges.
Crush the biscuits into small pieces by placing them in a polythene bag and bashing with a rolling pin. In a small pan, very gently melt together the butter, sugar, syrup, cocoa and chocolate. Remove from the heat and cool until tepid. Add the biscuits and stir in the chocolates and sweets. Mix well and spoon into the tin. Cover the top with the excess clingfilm and set in the refrigerator for a few hours. Once set, remove the cake from the tin by pulling on the clingfilm and easing it out with a knife. Turn it out on to a serving plate.
For the topping: Place a small heatproof bowl over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Add the chocolate to the bowl and heat until it melts, stirring only very occasionally, then pour over the cake. Store in the refrigerator (preferably hidden) until you serve it. It will cut much more easily if it is not kept for too long at room temperature.
Top tip for making Fiona Cairns’ chocolate fridge cake
For a more energy-boosting treat for kids' lunchboxes, have a go at our recipe video for treacle flapjacks.