Chocolate concrete cake is a delicious, dense chocolate traybake that is most commonly served with pink custard for added sweetness.
It's a 1970s desert delight, and something many of you will remember eating for school dinners as an extra tasty lunchtime treat! Our chocolate crunch recipe has all the nostalgia of those 1970s school days and is something that you and your kids can bake together.
You can show your kids how to bake this quick and easy recipe, so they can see what you used to eat at school when you were their age. With only a few ingredients needed, this easy to make recipe is definitely one not to miss! We'll show you how to make a chocolate concrete cake and also any tips and tricks to make the recipe extra tasty and fun. Have desert just like school dinner days with our super nostalgic and classic recipes! Take a read below to discover how easy it is to bake!
This recipe is super simple, however, parental supervision is always needed if your little ones are keen to try making a lot of it alone.
It's a recipe suitable for all ages to eat, however, we'd say maybe kids 4 and over should do the baking part!
Chocolate Concrete Cake
Ingredients You Will Need:
Ingredients make 20 servings of cake
160g of Butter
175g of Granulated Sugar
225g of Plain Flour
30g of Cocoa Powder/ Cocoa Mix
1 Egg (Beaten)
Easy To Make Cake Recipe:
Preheat the oven to 170C
Using a bowl over a simmering saucepan, melt the butter completely
Add the granulated sugar.
Add the flour, sugar and cocoa and mix together until the mixture becomes sticky and thick. Ensure enough cocoa powder is added to give it a rich brown colour too.
Beat the egg and stir into the plain flour mixture.
Once all the ingredients are thoroughly combined, put the mixture into a well-greased baking tray. Flatten down the mixture using your hand to ensure it's flat and smooth.
Put in the oven for 45 minutes. Take out once you can pierce it with a clean knife and no gooey mixture residue is left on the knife when you take it out.
Allow cooling on a wire rack.
Cut into evenly sized squares.
How To Create Pink Custard:
An optional extra, but one that will be sure to give your cake a real retro and nostalgic feel, not to mention a funky coloured topping to spread on top! Your kids will love it!
Ingredients You Will Need:
Ingredients make enough for 6 people
1 pint of milk (we recommend using full fat)
1 packet of pink blancmange mix
3 tablespoons of sugar for extra sweetness
Plain flour if need to thicken
Put the blancmange mix in a bowl.
Add the sugar.
Put a dash of milk into the powder mix to form a paste.
Warm milk in a pan and pour a little of this milk on to the paste and combine well. It should be a bright pink colour.
Pour this into the milk and bring to the boil.
Keep stirring, making sure it doesn't catch and burn. You should see it start to thicken and look like a smooth pink pool of loveliness!
If too thick, add more milk until you get the consistency you want.
Simmer for about a minute and voila!
Tips And Tricks For The Best Recipes Results!
We've detailed below some added extras and tips to the recipes for a special result!
For extra crunch, try adding crumbled biscuits to the top of your cake for texture and yumminess. However, if you like yours to be softer and that's how you used to have it at school, add more butter when you're baking.
For a vegan alternative, use vegan butter or coconut oil instead of regular butter. There are also vegan options for cocoa powder too, so this recipe can easily be adapted to suit all dietary needs!
How To Store Your Baked Goods
Store your cake in an airtight container. We'd recommend storing it at room temperature, as leaving it in the fridge can cause the cake to go solid. The cake should last for a few days, perfect for your family to tuck in right away!
The cake can be frozen, but make sure it's thoroughly defrosted before eating. But for the best results, we would say eating it fresh after baking is the most delicious option.