Chocolate concrete cake often remembered fondly as a classic UK school dinner dessert served in school canteens, is a dense, rich chocolate cake with a crunchy top. To compare the two, I will make two versions today, one the classic way and one using self-raising flour.

The origins of chocolate concrete cake are unclear, but it has been a staple in UK school dinners for several decades. Its popularity stems from its unique texture and simplicity.

The cake is known for its distinctive texture, unusually dense and crunchy, almost like a cross between a brownie and a biscuit. This contrasts with most cakes that are soft and fluffy. The top surface is particularly crunchy, while the inside is softer. The flavour is rich in chocolate, making it a favorite among those with a sweet tooth.

Traditionally, chocolate concrete cake is cut into squares and often served with pink custard, which adds a creamy contrast to the crunchy texture of the cake. It's a comforting, indulgent dessert, evoking nostalgia for many who grew up eating it.

While the basic ingredients are simple – typically including flour, cocoa powder, sugar, butter, and a bit of water – there are variations. Some recipes might include chocolate chips or nuts for extra texture and flavor.

The cake holds a special place in the hearts of many Brits, reminiscent of their school days. It's not just a dessert but a piece of childhood nostalgia.

In recent years, there has been a revival of interest in school dinner classics like chocolate concrete cake, with people recreating these recipes at home for nostalgia.

The chocolate concrete cake is a simple yet memorable part of British culinary history, particularly for those who enjoyed it as part of their school meals.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.

Ingredients:

- 300g All-purpose flour / Plain. Secondly Self-raising flour
- 200g unsalted butter
- 200g granulated sugar
- 70g cocoa powder
- A pinch of salt
- water as needed

I use a 20x20cm tin
Oven cook 160c – 320f 30-35 mins
Air fryer 160c – 320f 20 - 25 mins
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Pink Custard
500 ml milk
1 tbsp pkt custard powder
2 tbsp sugar
5 drops red colour
strawberry flavour (optional)



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