Rolo Chocolate Drip Cake Recipe

Indulge in this decadent Rolo Chocolate Drip Cake, featuring rich layers of moist chocolate cake, velvety vanilla pudding filling, and luscious ROLO condensed milk buttercream. Topped with a silky chocolate drip and garnished with grated ROLO chocolate and ROLO candies, it's the ultimate treat for chocolate lovers!

Prep Time 1 15

Cook Time 45

Total Time 2

Servings Slices

Calories 759kcal

Author Fay

INGREDIENTS

Chocolate Cake

1¾ cups (1 ¾ cups) all-purpose flour
1½ cups (1 ½ cups) white sugar
½ cup (½ cup) brown sugar
¾ cup (¾ cup) cocoa powder
1 teaspoon (1 teaspoon) instant coffee granules
2¼ teaspoon (2 ¼ teaspoon) baking soda
½ teaspoon (½ teaspoon) baking powder
½ teaspoon (½ teaspoon) salt
1 cup (1 cup) milk
½ cup (½ cup) vegetable oil
2 teaspoon (2 teaspoon) vanilla extract
2 (2) eggs large
1 cup (1 cup) water hot

Vanilla Pudding Filling

300 ml (1 ¼ cups) heavy cream
2 tablespoon (2 tablespoon) milk
2 tablespoon (2 tablespoon) instant pudding vanilla

Chocolate Drip

1 cup (1 cup) dark chocolate
2 tablespoon (2 tablespoon) vegetable oil

Garnish

6 (6) ROLO candy

Buttercream

2 cups (2 cups) buttercream ROLO Buttercream

INSTRUCTIONS

Chocolate Cake

Preheat the oven to 175°C (350°F). Grease a 10-inch square pan and line it with parchment paper, allowing the paper to overhang for easy removal later.
In a large mixing bowl, whisk together all-purpose flour, white sugar, brown sugar, cocoa powder, instant coffee granules, baking soda, baking powder, and salt.
In another bowl, mix together milk, vegetable oil, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Then, gently stir in the hot water until the batter is smooth and well mixed. The batter will be thin.
Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Start checking at 35 minutes.
Allow to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely. Optionally, wrap and refrigerate overnight for a denser, moist cake.

Vanilla Pudding Filling

In a mixing bowl, combine heavy cream, milk, and vanilla pudding powder. Whip using a hand mixer or a stick blender with the whisk attachment until stiff peaks form.

Assembly

Level the top of the cake by trimming any dome off with a cake slicer or cake leveller. Cut the cake in half to create two 10" x 5" rectangles.
Place a small amount of buttercream on a cake board to act as glue, and place the first layer of cake on top.
Pipe a buttercream dam around the top edge of the first layer and fill the center with vanilla pudding filling. Smooth the top so it's even with the buttercream dam.
Place the second cake layer on top and gently press down.
Apply a thin layer of buttercream all around the cake to create a crumb coat. Smooth with an angled spatula and bench scraper.
Chill in the refrigerator for 15 minutes.
Apply a thicker final layer of buttercream, smoothing it out with a bench scraper. Refrigerate for at least an hour.

Chocolate Drip

Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each interval, until smooth.
Stir in the oil to thin the chocolate slightly. This ensures a smooth drip.
Pour the chocolate over the chilled cake, teasing it over the edges with an angled spatula for the dripping effect. Smooth the top. You may not need all the chocolate.

Final Touches

Pipe decorative buttercream patterns on top of the cake.
Garnish with grated dark chocolate and ROLO candies.
Refrigerate until ready to serve. Remove from the refrigerator 20 minutes before serving to allow the buttercream to soften slightly.

NOTES

For a rich chocolate flavor, use high-quality cocoa powder and chocolate.

Ensure all ingredients are at room temperature (especially eggs and milk) to achieve a smooth batter.

Don't overmix the batter; mix just until the ingredients are combined.

For the chocolate drip, make sure the cake is thoroughly chilled so the chocolate sets quickly, creating clean drips.

If you have leftover cake trimmings, repurpose them into cake pops or a trifle dessert with leftover pudding and frosting.

Store any leftover cake in an airtight container in the refrigerator. Enjoy within 3-4 days for the best taste and texture.

NUTRITION