Chocolate Concrete Cake

  • Total Time

    35m
    • Prep Time

      15m
    • Bake Time

      20m
  • Serves

    16
  • Skill Level

    Easy
  • Dietary Needs

    EF/NF/Veg
    • Egg free
    • Nut free
    • Vegetarian

3 Reviews

3 star rating

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Chocolate Concrete, Chocolate Crunch whatever you call it during your school days this retro bake is a true childhood favourite. This treat is delicious served hot, cold or drizzled in retro pink custard. Check out our simple Pink Custard recipe if you choose the latter option, it's a real blast from the past.

Method

  1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4) Grease and line a 23cm square tin with baking paper

  2. Mix together the flour, sugar and cocoa in a bowl

    • 200g Plain White Flour
    • 200g Granulated Sugar (We Like Silver Spoon)
    • 50g Cocoa Powder
  3. Melt the butter and mix this in with the other ingredients using your fingers until it becomes crumbly

    • 100g Butter (Unsalted)
  4. Pour the mixture into the tin and using your fingers press it down, ensuring that it fills all of the corners.

  5. Bake for 20 minutes

  6. Once removed from the oven finish with a sprinkling of granulated sugar and serve with custard. For a real retro feel try our pink custard recipe.

Let's Bake

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Reviews

  1. 5 star rating

    I found this was a good recipe and it looked exactly like the site photo above including the crumbs.. The grandchildren enjoyed this just as much with custard as without. No doubt it will become a favourite. It had a lovely chocolate taste which the kiddies loved, yet some older members of the family said it was a tad too much for their tastebuds.
    I used Bournville cocoa so if you know that others may prefer less of a chocolate taste I suggest using a different brand. I would bake this again as it's a quick and easy traybake to make.

  2. 2 star rating

    I found this bake very crumblier also thought too much cocoa family liked it with custard.

  3. 1 star rating

    This is nothing like the bake I had at school. It is half inch thick as plain flour is used, and it won't rise. There's too much cocoa used and the melted butter isn't enough moisture to bind mixture I had to add some milk to bind mixture together. Very dissapointed. Am going to try again with self raising flour and less cocoa might even add an egg instead of milk

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