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My Homemade Chocolate Crunch
Take a trip down memory lane with this classic chocolate concrete cake! If you remember this from school, then you’re in for a real treat. If you’re new to this old school delicacy, then get ready for your mind to be blown…
This chocolate concrete dessert is an iconic school day recipe and I’m so surprised that I haven’t made it sooner! It’s equally rich, indulgent, delicious and the flavours are exactly how I remember it.
It’s a great dessert to make when you want something that’s quick, tasty and also inexpensive. Despite it being so easy to make, the flavours are absolutely delicious, and trust me, it’s so hard to stop at one.
If you’re looking for a sweet treat that will take you right back to your school days, then guess what, you’ve come to the right place. Here’s a warning before you proceed… YOU WILL be making this all the time (I can’t seem to get enough of it)!
Why You’ll Love This Recipe
I am a huge fan of desserts that I can make easily and bake in a matter of minutes. Luckily for us, this chocolate concrete recipe does both, and that’s not all, you only need four basic ingredients to make it.
I love to eat it freshly baked because it’s warm and the texture is soft. Served like this, the taste and texture remind me of brownies.
When it cools down, the texture turns quite crunchy, and I find it tastes like chocolate shortbread. That’s why it’s also called chocolate brick, choc crunch and concrete cake.
Recipe Ingredients
Below are the few ingredients I used to make this recipe:
- Plain Flour: Use plain flour (don’t use self-raising flour).
- Granulated Sugar: Not only is granulated sugar added to the concrete cake mixture, but a classic and traditional recipe has granulated sugar sprinkled on top too! The sugar topping provides a crunchy sweetness which is followed by a chocolate cocoa taste.
- Egg: Adding an egg helps the ingredients bind together (I used a medium egg).
- Margarine (Butter): I used stork margarine, but you could also use butter. Whichever you use, it needs to be melted.
- Cocoa Powder: The main flavour in this recipe which provides a delicious chocolatey flavour.
How To Make Chocolate Concrete (Crunch)
Here’s a summary of how I make this retro chocolate concrete. You can get the full recipe instructions on the recipe card below:
Step One:
I start by mixing together plain flour, sugar and cocoa powder in a large mixing bowl.
Step Two:
I put margarine in a microwave-safe bowl and microwave it until it has melted. Then I add the melted margarine to the mixing bowl with one egg and mix everything together.
Step Three:
The mixture is tipped into the baking tray, and I pat the mixture down so that it’s compact. Then I bake it in the oven for 20 minutes. Once baked, I sprinkle granulated sugar on top and tuck in.
My Top Tips
Press the mixture down before baking it! It will make your chocolate concrete thick in texture like a brick (hence the name). If you don’t press the mixture down, it will be light and definitely not how you remember it at school.
If you like a soft chocolate concrete, do not leave it to rest but eat it warm. Personally, I love to eat it like this. If you want the texture crunchier, skip adding an egg as this is what contributes to a softer texture.
If you want, you can use a small baking tin to get thicker and chunkier slices. But really any size would be fine, I usually use a 9″ square baking tin.
Recipe Variations
Instead of serving pink custard, you could make a chocolate custard or mint custard instead. If you’re anything like me and not the biggest fan of custard, then you can serve it with homemade Biscoff ice cream, whipped cream or have it by itself.
Occasionally, I like to grate orange peel or add orange extract into the chocolate concrete mixture for extra flavour. Plus, if you want to make this recipe vegan, omit the egg from this recipe and use margarine instead of butter.
How To Store & Freeze Chocolate Crunch
Store the chocolate crunch in an airtight container and keep it at room temperature for up to 5 days. If kept in the fridge it will last for a few more days.
To freeze, place slices in an airtight container and place parchment paper between each layer. Keep it in the freezer for up to 3 months. When you are ready to defrost and eat it, allow the slices to thaw then microwave for 20 seconds to soften.
More Delicious Desserts
I’ve listed a few more old school recipes below, but first, I have to shout out this old school cake and gooey flapjacks recipe:
- Cornflake Tart
- Chocolate Flapjacks
- Cinnamon Swirls
- Nutella Puff Pastry Twists
- Butterscotch Tart
- Kinder Bueno Brownies
- Malteser Brownies
Chocolate Concrete Cake Recipe
Ingredients
- 200 g Plain Flour
- 200 g Granulated Sugar plus extra for sprinkling on top
- 50 g Cocoa Powder
- 100 g Butter (Or Margarine)
- 1 Egg
Instructions
- Preheat your oven to 180°C (160°C Fan, gas mark 4) and line a baking tray with butter or parchment paper.
- In a large mixing bowl add plain flour, sugar and cocoa powder and mix together.200 g Plain Flour, 200 g Granulated Sugar, 50 g Cocoa Powder
- Put the butter (or margarine) in a microwave safe bowl and microwave until melted. Add the melted butter to the mixing bowl with one egg and mix the ingredients together until well combined.100 g Butter, 1 Egg
- Tip the mixture into the baking tray and pat the mixture down so that it's compact. Bake it in the oven for 20 minutes.
- Once baked, sprinkle with granulated sugar. Serve hot for a soft concrete crunch or leave to cool for a crunchy concrete cake.
Video
Notes
Serve With Pink Custard (How To Make It)
Making pink custard is super simple. You can make it from scratch by mixing together 250ml of milk with 175ml of double cream in a saucepan on a medium heat. When it starts to simmer, remove it from the heat. In a separate bowl, mix 3 egg yolks with 25g of caster sugar until it has doubled in size (the colour should be pale). Next, slowly add a few teaspoons of the egg and sugar mixture into the milk and cream mixture and whisk. When half of the egg and sugar mixture has been mixed in, place the saucepan back on a low heat and whisk in the remaining egg and sugar mixture. Add in the raspberry (or strawberry) coulis and whisk until the custard is thick enough to coat a spoon. An easier way is to mix strawberry milk and instant custard together, add 3-5 drops of red food colouring. Then cook the mixture as advised on the instant custard instructions.Drinking Chocolate Instead Of Cocoa Powder??
Technically, you can use drinking chocolate instead of cocoa powder, but personally I wouldn’t. This is because it will not be as rich in flavour and the colour would not be as dark as a signature chocolate brick. If you’re wondering what type of cocoa powder to use, go for cheaper options or use the cocoa powder you have at home already. There’s no need to buy super expensive ones.Nutrition
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