Chocolate concrete or chocolate crunch - whatever you called 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.
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
Mix together the flour, sugar and cocoa in a bowl
Step 3
Melt the butter and mix this in with the other ingredients using your fingers until it becomes crumbly
Ingredients for this step
Butter (unsalted)(100g)
Step 4
Pour the mixture into the tin and using your fingers press it down, ensuring that it fills all of the corners.
Step 5
Bake for 20 minutes
Step 6
Once removed from the oven finish with a sprinkling of granulated sugar and serve with custard. This cake should have a crumbly biscuity texture. For a real retro feel try our pink custard recipe.
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
80 Baker Ratings
Love this recipe so easy and tasty. I always add abit of water too and it makes it like a gooey brownie. The kids love it
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1 baker loved this!
People on here don't seem to understand this is not a cake, it doesn't need eggs and is supposed to be crumbly and on harder and drier side
