Rocky road wedding cake recipe

Ingredients

For the bottom tier (30cm round cake tin)

550g unsalted butter, cubed, plus more for greasing
450g golden caster sugar
10 tbsp golden syrup
5 tbsp cocoa
250g chocolate, 50% cocoa solids, broken into pieces
750g plain biscuits, broken into small pieces
750g mini marshmallows, chopped honeycomb chocolate bars, malted chocolate balls and Smarties

For the middle tier (22cm round cake tin

330g unsalted butter, cubed, plus more for greasing
270g golden caster sugar
6 tbsp golden syrup
3 tbsp cocoa
150g chocolate, 50% cocoa solids, broken into pieces
450g plain biscuits, broken into small pieces
450g mini marshmallows, chopped honeycomb chocolate bars, malted chocolate balls and Smarties

For the top tier (15cm round cake tin

110g unsalted butter, cubed, plus more for greasing
90g golden caster sugar
2 tbsp golden syrup
1 tbsp cocoa
50g chocolate, 50% cocoa solids, broken into pieces
150g plain biscuits, broken into small pieces
150g mini marshmallows, chopped honeycomb chocolate bars, malted chocolate balls and Smarties

To decorate

500ml double cream
500g chocolate, broken into pieces
Mini marshmallow, chocolates or sweets

Method

Start by buttering a deep 30cm, a deep 22cm and a deep 15cm round cake tin and lining each with cling film, leaving a big overhang.

For the bottom tier, gently melt together the butter, sugar, syrup, cocoa and chocolate in a large saucepan. Remove from the heat and leave to cool.

Mix together the biscuits, sweets and chocolates and stir into the cooled chocolate mixture. Pour into the prepared tin and press firmly into the bottom and sides. Fold over the excess cling film and chill for a few hours until set.

Repeat the same process for each tier and when firm, turn out of the tins and remove the cling film.

To decorate, gently heat the cream until hot but not boiling then remove from the heat and stir in the chocolate until melted. Allow to cool until thick and spreadable then use to cover the cake, spreading smoothly with a spatula.

Chill the cakes for a further couple of hours to set then sit one on top the other and decorate with mini marshmallows, sweets or chocolates.