When it comes to chocolate baked goods there’s no wrong way get your dose of the good stuff. When you want something simple and unfussy this British chocolate brick cake hits the spot. This cake isn’t goopy and so it’s easy to take on the go. There’s no frosting to make either. This is just a great snacking cake that’s incredibly easy to prepare.
To make this recipe cream together 12 tablespoons melted butter and 7/8 cup granulated sugar. Then add in self-rising flour and cocoa. Then fold in one beaten egg. The batter will be a bit on the dry side, but this is remedied later in the recipe.
Pour the batter into a greased pan and press down sliglhty so that each corner is filled and the batter is level. Then the trick to this recipe is to sprinkle 2 tablespoons of water over the top of the whole thing. This might sound strange, but trust me it works out in the end.
Then bake for 35-40 minutes. The water does magic in the oven and creates the perfect dense cake texture.
After you take the cake out of the oven sprinkle extra sugar over the top while it’s still piping hot. Then allow to cool for a few minutes before cutting into squares.
That’s it, there’s nothing else you need with this recipe. It’s a ridiculously easy cake to make, but that’s the beauty with this one. Plus, the short ingredient list and simple instructions make this an excellent recipe to make with kids.
The end result is the perfect midway point between cake and brownie- not too dry and not too wet. I enjoyed this cake plain, but you can of course jazz it up with a scoop of ice cream or some chocolate syrup if you like.
Any way you serve this cake, it’s sure to be a hit. The fact that this recipe is such a breeze to make only adds to the charm for me personally. When you want the perfect finger-food snacking cake with minimal effort, chocolate brick cake is a go-to classic that’s been a crowd pleaser for decades.
Chocolate Brick Cake
Makes 15-20 squares
10m prep time
40m cook time
- 12 Tbsp butter, melted
- 7/8 cup granulated sugar, plus extra for topping
- 1 1/2 cups self-rising flour
- 3 1/4 Tbsp cocoa powder
- 1 egg, beaten
- 2 Tbsp water
- Preheat oven to 350˚F. In a large bowl combine cream together butter and sugar. Stir in flour and cocoa powder. Batter will be stiff. Fold in beaten egg.
- Grease a 7”x11” pan and fill with batter. Spread batter into 4 corners of the pan. Sprinkle with 2 tablespoons water.
- Bake for 35-40 minutes. Sprinkle sugar over top of cake in thin layer as soon as it’s out of the oven. Allow to chill before cutting into squares.
Recipe adapted from BBC Good Food.