Chocolate Concrete, Chocolate Crunch whatever you call 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.
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
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
152calEnergy
5.9gFat
3.7gof which Saturates
22gCarbohydrates
13gof which Sugars
2gProtein
1gSalt
Recipe Reviews
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
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
This isn’t chocolate concrete. there’s far too much butter in it. I kept thinking there must be a typo and yet I still made it. Now I’m binning it and following a recipe that’s tried and tested and not wasting 100g of butter!
