Whether you called this delicious retro bake chocolate concrete or chocolate crunch, it’s an unbeatable bake that’s still a childhood favourite for many.
This sweet treat is delicious served hot, cold or drizzled in retro pink custard.
What is chocolate concrete cake made of?
Chocolate concrete cake, a popular school dessert, is known for its dense, sweet and crunchy texture. Our recipe uses flour, sugar, butter and cocoa powder.
How long does chocolate concrete cake last?
Our concrete cake recipe should last for up to 1 week if stored correctly in an airtight tin or Tupperware box.
Why is concrete cake also called crunch cake?
Chocolate concrete cake is also called ‘crunch cake’ due to its distinctive texture. The name ‘concrete cake’ comes from its hard, dense surface that resembles concrete, while ‘crunch cake’ references the cake's crunchy texture.
Reasons to bake:
⭐Uses just four ingredients
⭐Ready to eat in just over half an hour
⭐Serve as an easy last-minute pudding on colder days
4 ingredients6 steps
Egg-Free Recipes
Nut Free
Vegetarian
Method
Step 1
Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line a 23cm square tin with baking paper.
Step 2
Sift together the flour, sugar and cocoa in a large mixing bowl, and gently stir together.
Ingredients for this step
200gAllinson's Plain White Flour
200gSilver spoon granulated sugar
50gCocoa powder
Step 3
Melt the butter in a saucepan, then pour the melted butter in with the other ingredients. Mix together using your fingers until the cake mixture becomes crumbly.
Ingredients for this step
100gButter (unsalted)
Step 4
Pour the mixture into the tin, and press it down using your fingers, ensuring that it fills all of the corners.
Step 5
Bake for 20 minutes. To test if your cake is ready, insert a clean metal skewer into the centre of the cake. If it comes out clean, it’s ready.
Step 6
Remove your cake from the oven, and set it aside to cool. Once it’s cool, finish with a sprinkling of granulated sugar and serve with custard.
Ingredients
MetricImperial
200gAllinson's Plain White Flour
200gSilver spoon granulated sugar
100gButter (unsalted)
50gCocoa powder
Utensils
Baking paper
23cm/9in square tin
Nutritional information per 29g serving
Energy 152cal
Fat 5.9g
of which Saturates 3.7g
Carbohydrates 22g
of which Sugars 13g
Protein 2g
Salt 1g
83 Baker Ratings
I've used this recipe lots. It's beautiful 😍
Love this?
Love this recipe, I half the sugar and I use brown sugar instead of white, I also use gluten free flour and dairy free spread as my middle daughter has many food allergies. I also add some Valencian orange extract, delicious.
