My favourite chocolate concrete recipe and the best one I’ve tried so far! Brings back memories for school dinners and so simple to make. Crunchy on the top and served with custard, cream or just on it’s own!
Make sure you cut the finished chocolate concrete to slices before it cools down. It hardens as it cools, so if you don’t want it to crumble, be ready with the cutting knife!
Why make chocolate concrete recipe?
As you see this is really quick Chocolate Concrete Recipe, which doesn’t require much equipment, specialist ingredients or even much time! Perfect if you want to just bake something really quickly for a desert.
Ingredients & Possible Substitutions
Depending on what type of cocoa powder you use, you might get a different taste result. If you want slightly stronger flavour add a little instant coffee granules mixed as a paste with tiny bit of boiling water.
You can also experiment with additional flavours. These are, of course not traditional, but still work beautifully with the chocolate mixture. Vanilla extract or orange essence would go down very well.
How to serve this recipe
Traditionally, schools in the UK (this is for all the 1980s kids!) would serve this with mint custard, which is just like a normal custard with a hint of peppermint flavour and green food colouring. The mint flavour custard goes amazing well with the chocolate.
Another option is to serve this chocolate concrete cake with strawberry pink custard, I guess it depends which primary school you went to!
Variations for chocolate concrete recipe
It looks like there are several versions of this amazing chocolate concrete cake, so here is another one that I’ve tried (which is slightly firmer in texture and doesn’t need an egg).
200g plain flour
200g granulated sugar
50g cocoa powder
Follow the baking instructions as before, but take the oven temperature to 180C, Gas mark 4 (or 160C fan oven). The baking time is slightly shorter – check after about 30 minutes.
How to store this recipe – any leftovers
This chocolate concrete tray bake keeps easily for 3-4 days wrapped in a plastic bag or foil. Alternatively, you can freeze it and keep it for up to 3 months, before defrosting it and eating it as fresh.
I’m off to try and test another chocolate recipe, but until then, do let me know how you get on with your own version!
More baking inspiration
- Chocolate & Buttermilk Loaf Cake >>
- Chocolate Roulade >>
- Banana, Chocolate & Butterscoth Cake >>
- Easy Chocolate Brownies >>
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Chocolate concrete cake
- 160 g unsalted butter
- 175 g granulated sugar
- 225 g self-raising flour
- 25 g cocoa powder
- 1 egg
- First of all preheat the oven to gas mark 3 or 170C. If you have an electric fan oven, you might need to adjust the temperature to 150-160C and take the cake out a little earlier than 45 minutes (I normally check mine after 30 min)
- Melt the butter in the microwave or on the hob, add the sugar and mix well.
- Add the flour and cocoa powder and mix until you have a fairly stiff mixture.
- Beat one egg separately in a bowl and gently mix into the flour mixture.
- Pour the mixture into a greased and lined 30cmx18 cm baking tray and spread evenly.
- Spray the top with a bit of water and bake for about 45 minutes.
- Once done, sprinkle with more sugar and allow to cool for a bit before serving with a custard or cream.