Sticky chocolate drop cakes

Sticky chocolate drop cakes

  • 1
  • 2
  • 3
  • 4
  • 5
(60 ratings)

Prep: 10 mins Cook: 35 mins


Serves 15
This easy-to-make bake will keep somewhere cool in an airtight tin for up to two days

Nutrition and extra info

  • Freezable un-iced

Nutrition: per serving

  • kcal433
  • fat24g
  • saturates14g
  • carbs54g
  • sugars42g
  • fibre1g
  • protein5g
  • salt0.31g
Save to My Good Food
Please sign in or register to save recipes.


  • 250g pack unsalted butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g golden caster sugar
  • 1 tsp vanilla extract
  • 3 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g self-raising flour
  • 50g cocoa
  • 100g milk chocolate drops

For the topping

  • 85g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g caster sugar
  • 200g light condensed milk
  • 50g milk chocolate drops, plus extra, to scatter


  1. Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, cocoa and ¼ tsp salt. Stir in the milk chocolate drops and bake for 35 mins until risen all over and a skewer comes out with a few damp crumbs.

  2. For the top, gently heat 85g butter and 85g caster sugar together until both are melted. Stir in 200g light condensed milk and bring to a boil. Cool for 5 mins, then stir in 50g milk chocolate drops to melt. Spread over the cold cake, scatter with more chocolate drops and cut into squares.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (88)

ladylotty's picture

A Swiss roll tin is not what was recommended in the method; a roasting tin or tray bake tin is typically 2" deep whereas a Swiss roll tin is much shallower, about 1" or less. No cake will rise above the tin height - you may observe a kind of oven spring where it does initially when coming to temperature in the oven as carbon dioxide is released but the foam sponge structure can only be as tall as the tin, unless it domes in the middle which is not what you want for a tray bake. Hope this helps.

belakaur's picture

this is the first time i made the cake and they were brillent and they got me a B grad in my gcse thank you very much
XxXxXxXx : )

40inoctober's picture

Made this at weekend - cake itself is lovely but icing was a total disaster.
Was far too runny and it ran off the cake all over the worktop!

Will make cake base again but do a different icing.

rosenstielj's picture

Easy to make and very moist. Found that the cake squares were alright without icing. Sold very well at the church fete and will make again for trhe school fair.

julie12's picture

Can't get the icing to consistency to spread, much to runny, should the condensed milk be dulce de leche? Tried chilling but still didn't get to spreadable consistency. Used buttercream with cocoa powder instead. Did use block margarine instead of butter but this should set surely.

louisehudson564's picture

I googled an easy chocolate tray bake half an hour before a friend came round for coffee. This came up. It was so easy, I had all the ingredients in the cupboard and it tasted delicious. I did a different topping, using just butter, icing sugar and cocoa and then decorated with mini eggs for an Easter feel. I will be making this regularly - thought it'd be a great easy bake for the next cake sale at school! Really recommend this- such an easy recipe to follow and it tasted really great.

mmb123dog's picture

I have made this a few times now and always gets eaten quickly. Like some other reviews I found it a bit dry around the edges so just trimmed them off. Next time I just reduced the cooking time by 5 minutes and was perfect. The first time I didn't make the topping but used chocolate spread, and used white chocolate in the cake and then chocolate buttons, Milky Stars and Malteasers on top - went down very well with my son and his friends!!. I've also made it with the topping but found that i had to leave the topping for quite a while for it to thicken up as it cooled. It was then really easy to spread and didn't drop off the sides. Definately make again perhaps put in some orange zest and then use chocolate orange spread on top.

emrburton's picture

Tried this cake as a novice baker - and the result was good! Did seem a little dry but I think left it too long in the oven. Tasted good all the same.

han1205's picture

Brill cake, I drizzled orange and ginger in the to cake for a change and then did chocolate icing with white chocolate stars for the topping

tomtobyjoe's picture

fabulous! just made and added a slightly different topping, 85g butter and 140g icing sugar creamed, then 85g melted chocolate added. also added 4 eggs to cake as mine are medium not large. v.easy to make and will definitely do again.

Achanny's picture

I made this for a kindergarten party. The cake didn't look very nice when it was baked. Luckily there was the topping to cover the imperfections. I thought the topping was too milky (not a fan of milk) so I added some orange essence to mask the smell. Sprinkled pastel icing stars on top and it looked really nice. It was nice but not fantastic.

danielmwells93's picture

Sunk in the middle a little but it may have been a result of my over-beating. Tasty cake and the icing was a real treat!

mitchykuh87's picture

made this xmas and my family love it! cake is moist but use fat free condensed milk.. could not find light condensed.

alicewrigley's picture

Really sweet but went down well, especially liked the brownie-esque texture. Was too rich and sweet to eat a whole piece but others ate several!

sheilakington's picture

Really easy and delicious I didn't make the icing just made icing with icing sugar and cocoa. Has anyone tried freezing ? If so was it OK? Thanks

institches65's picture

Easy to make and, according to my work colleagues, "the best chocolate cake ever!" Will definitely make again.

catherinehulme's picture

Brilliant but simple chocolate cake. I used a mixture of white, milk and dark chocolate drops. Will certainly be making it again.

dragonma5306's picture

I made two of these cakes recently, one for a friend and one for us. For the first one the tin was slightly smaller than suggested and the cake was therefore thicker, thus taking much longer to cook (about 50 mins in total). Unfortunately this made the cake a little dry. The second time I made it I used a slightly bigger tin (but still a little smaller than stated) and the cake took about 45 mins this time but was much better - moist, slightly dense and fudgy. The topping was easy, I just made it VERY slowly and it turned out perfectly. A definite hit all round but make sure you don't let it cook for too long.

dejoxy's picture

Made this cake yesterday. Used 150g sugar for the cake, and 40g sugar for the topping as I thought the original recipe would be way too sweet. I accidentally put in 1 tablespoon of vanilla extract, and a baking tray that was way too large, so ended up with a flat delicious cake. Tasted perfect. After reading previous comments, I stirred the topping on a low heat until it came to the boil, and took it off the heat almost immediately, just after it thickened. Stirred in the chocolate chips after 5 minutes, it worked! Lovely cake, will make again.


Questions (2)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…