Description
Chocolate concrete cake, also known as chocolate crunch, is a retro school dinner loved by all who went to school during the 1980s. Best served with pink custard.
Ingredients
Units
Scale
- 600g (4 3/4 cups) flour
- 600g (3 cups) sugar
- 160g (2 cups) cocoa powder
- 300g (1 1/3 cup) butter, melted
Instructions
- Preheat the oven to 180°C / fan 160°C / 356°F / gas mark 4.
- Butter a 30x22cm (12 x 8.5in) tin and set aside.
- Place the flour, sugar and cocoa powder in a large mixing bowl and give it a good stir.
- Drizzle the melted butter into the flour mixture.
- Mix everything together until the mixture is crumbly and sand-like.
- Tip the bowl’s contents into the buttered tin.
- Using your hands or a spatula, press hard onto the chocolate mixture. Flatten the surface as much as
- possible and ensure that the mixture is as dense as possible.
- Bake in the oven for 30-35 minutes, or until crisp.
- Remove the tin from the oven and sprinkle with extra sugar.
- You can serve it either hot or cold, on its own or with pink custard. Enjoy!
Notes
- If you’re vegan, you don’t have to miss out. Simply substitute the butter with a vegan butter.
- I’ve intentionally made this concrete cake thicker than the original. The thinner versions just break so much easier.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: British