rocky road pops

To make the cake, preheat the oven to 180°C (350°F/Gas 4). Grease and line a 22 cm (8½ inch) round cake tin with baking paper. Sift the flour and cocoa together into a large bowl. Combine the sugar and 125 ml (4½ fl oz/½ cup) boiling water in the top of a double boiler over medium heat and stir until dissolved. Add the butter and chocolate and stir until melted and smooth. Cool slightly. Combine the egg and vanilla extract, add to the flour mixture and mix well. Add the chocolate mixture and mix well. Pour into the tin and bake for 30–35 minutes or until a skewer inserted into the centre comes out clean. Remove from the tin and cool completely on a wire rack. Finely crumble the cake into a large bowl.

Place the butter, icing sugar and cocoa in the bowl of an electric mixer and beat for 1–2 minutes or until light and creamy. Add the cream and mix well. Add to the cake crumbs and, using your hands, mix well; the mixture should stick together when squeezed.

Line 2 baking trays with baking paper. Roll the mixture into 30 g (1 oz) balls. Push 2 marshmallows into the centre of each and roll to enclose. Insert a stick into each, place on the trays and refrigerate for 30 minutes or until chilled and firm.

Carefully dip each pop in the chocolate, gently twirling off excess. Roll each in the walnuts to coat well. Stand in Styrofoam to dry. Serve immediately or store in an airtight container in the refrigerator for up to 3–4 days.

MAKES 30

80 g (2¾ oz) unsalted butter, at room temperature

125 g (4½ oz/1 cup) icing (confectioners’) sugar

2 tablespoons cocoa powder

2 tablespoons pouring (single) cream

60 mini marshmallows

30 lollipop sticks

500 g (1 lb 2 oz) dark chocolate (65% cocoa solids), melted

125 g (4½ oz/1 cup) finely chopped walnuts

CHOCOLATE CAKE

110 g (3¾ oz/¾ cup) self-raising (self-rising) flour

40 g (1½ oz/1 cup) cocoa powder

200 g (7 oz) caster (superfine) sugar

80 g (2¾ oz) unsalted butter, at room temperature

125 g (4½ oz) dark chocolate

(65% cocoa solids), finely chopped

2 eggs, lightly beaten

1 teaspoon natural vanilla extract