Chocolate School Cake

Gone are the days of eagerly waiting in the lunch line for a slice of chocolate school cake. Now, we can make this delightful treat at home. With this quick and easy recipe, you’ll soon be enjoying a chocolatey cake that’s not only comforting to eat, but every bite will bring back childhood joy.

This chocolate school cake is very quick and easy to make. The best part is, you don’t need chocolate or double cream! Just some dry ingredients that you probably already have at home.

Chocolate Sponge Cake

The ratio of ingredients for this chocolate sponge cake, is very similar to the vanilla version, which you can find the recipe for here.

When making the chocolate sponge cake, there are a two important things to remember. Firstly, whisk your butter and sugar together until light and fluffy. This will give you a soft cake that melts in your mouth.

Secondly, be sure to sift your dry ingredients, especially cocoa powder. This is because cocoa powder notoriously has lumps, and you don’t want pockets of cocoa powder to be left in your cake after baking.

Icing Or Custard

I decided to share this chocolate school cake recipe with icing, so you can choose whether to top it with icing or custard.

The chocolate sponge cake is so good on its own. However, for those of us, who can’t resist an added layer of indulgence, a generous spread of thick chocolate icing on top, elevates this chocolate school cake to another level.

But let’s be honest, school cake isn’t really school cake without custard, is it? Ultimately, it’s up to you, whether you go for icing or custard. On a cold and rainy day, I reckon custard is the way to go. There’s just something incredibly comforting about a generous drizzle of hot chocolate custard over this school cake – it’s like a hug with every bite.

Chocolate School Cake

Chocolate school cake is a delightful treat with soft sponge and thick icing. Plus, it's quick and easy to make!

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Course Dessert

Servings 8

Ingredients

  

Chocolate Sponge Cake

• 3 small/medium eggs
• 175 g butter
• 175 g caster sugar
• 1 tsp vanilla extract
• 160 g self-raising flour (or plain flour with 1½ tsp baking powder)
• 20 g cocoa powder

Chocolate Icing And Decoration

• 170 g icing sugar
• 15 g cocoa powder
• 30 ml boiling water 2-3 tbsp
• 30 g sprinkles for decoration

Instructions

 

Chocolate Sponge Cake

• Preheat your oven to 170°C and line an 8×8 inch baking pan with parchment paper.
• In a large bowl, add the butter. You can melt it slightly to help it combine faster with the sugar.
• Then, add the caster sugar and mix well. For a soft cake, continue mixing until it becomes light and fluffy.
• Add the vanilla extract and eggs one at a time, whisking thoroughly before adding the next.
• Sift in the self-raising flour and cocoa powder. Then, using a spatula, fold the dry ingredients into the batter, until no flour streaks remain.
• Dollop the cake batter into the lined baking tray, and spread it out evenly.
• Bake at 170°C for 40 minutes, or until a toothpick inserted into the center comes out clean.

Chocolate Icing And Decoration

• Once your cake has completely cooled down, prepare the icing. In a bowl, add your icing sugar and sift in your cocoa powder.
• Then, add your boiling water in parts, stirring thoroughly before adding more.
• Flip the cake over, for a nice flat surface. Then, gently spread the icing over your chocolate sponge cake.
• Top with chocolate sprinkles, and enjoy!

Notes

• If you prefer a thinner icing, add more boiling water.