Sticky chocolate drop cakes

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• Tallulah

  04 May 2010

  Tallulah commented on this recipe

  Great cake! Very easy!

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• Swirlgirl

  21 May 2010

  Swirlgirl rated and commented on this recipe

  

  I threw in 100g of fudge pieces since I didn't have anything to do the frosting with. was nice but nothing special - however, I see great potential! I'm gonna try substituting some of the caster sugar with brown sugar and add some nuts for texture. will have to give it another go

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• Mildred

  12 June 2010

  Mildred rated and commented on this recipe

  

  On a wet weekend I felt like making a cake but found that my chocolate had been opened and some eaten (by me!) so I cut the recipe down and made 2/3rds and cooked it in a 2lb loaf tin. It cooked beautifully in slightly less time than the recipe stated and tasted great - moist and not too heavy. I didn't make the topping as I had no condensed milk (and it really was chucking it down outside so I didn't fancy a trip to the shops) but we all thought it was fine without a topping - and less calorific!

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• littleegg

  25 June 2010

  littleegg rated this recipe

  

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• Linnie

  02 August 2010

  Linnie commented on this recipe

  In my house this is our new favourite - fits every occasion - cake sale, guide camp, tea with friends. Quick and easy to make, no problems, no changes.

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• FittyFax

  19 August 2010

  FittyFax commented on this recipe

  Well the cake turned out great but the topping...ummmm not sure about that lol I will definitely make the cake again though and probably go for a butter cream topping.

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• Bonbon

  08 September 2010

  Bonbon rated this recipe

  

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• Angela T

  07 December 2010

  Angela T rated and commented on this recipe

  

  The cake is straightforward but don't be fooled into thinking it will look anything like the picture. The topping is gooey and a little runny if you follow the recipe to the letter. I don't like being beaten so I try and adapt what doesn't work. I found the best thing to do is boil the icing for 1 - 2 minutes rather than allow to come to the boil and take off the heat straightaway. You must continue to stir continuously though or it will burn. The icing is more fudgy and much nicer, it looks more like the picture too!

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• Liza

  18 January 2011

  Liza commented on this recipe

  I made this recipe using lemon and raisins

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• Louise

  27 January 2011

  Louise rated and commented on this recipe

  

  This was really easy to make, and everyone loved it.

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• CherbLM

  08 February 2011

  CherbLM rated and commented on this recipe

  

  Made this for a bake sale and went down a treat - even got complimentary emails sent asking for the recipe! Did chocolate curls on top to make it look a little bit more grown up

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• Hannahxx

  18 March 2011

  Hannahxx rated and commented on this recipe

  

  I made these for a school party and they went down really well! Absolutely delicious and everybody loved them and wanted the recipe!!

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• CocoVanilla

  26 March 2011

  CocoVanilla rated and commented on this recipe

  

  I made this as a birthday cake for my sister and it went down a treat so i ended up making it again =]

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• kerys

  04 May 2011

  kerys commented on this recipe

  The icing is fantastic! Much better than buttercream - it's actually soft chocolate fudge - and less mess to make. Use a non-stick pan and don't stop stirring. Before it starts to thicken, it tends to splash up the side of the pan and burn, so make sure you don't scrape those bits back into the fudge mixture or you'll get brown lumps in your icing. Once it's thickened, about four minutes, stir in the chocolate quick and spread it on the cake while still molten. I was worried it wouldn't be thick enough but the moment it was off the heat, it started to solidify so quickly I barely had time to ice the cake before it set.

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• Kate Verber

  13 June 2011

  Kate Verber commented on this recipe

  Only cooked for 23 mins and was lovely and squidgy

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• amysconnell

  21 June 2011

  amysconnell rated and commented on this recipe

  

  Nice, but I also had probs with the icing, was far to runny. There's a problem with the ingredients or method - should it be boiled for a while to thicken? should there be more (more really!) sugar, or less condensed milk? Shame could it could be better.

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• dejoxy

  10 July 2011

  dejoxy commented on this recipe

  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.

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• dejoxy

  10 July 2011

  dejoxy rated this recipe

  

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• dragonma5306

  28 August 2011

  dragonma5306 rated and commented on this recipe

  

  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.

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• Beppie1

  06 September 2011

  Beppie1 rated and commented on this recipe

  

  yummmmmy

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http://www.bbcgoodfood.com/recipes/11269/

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Ingredients

• 250g pack unsalted butter
• 300g golden caster sugar
• 1 tsp vanilla extract
• 3 large eggs
• 200g self-raising flour
• 50g cocoa
• 100g milk chocolate drops

FOR THE TOPPING

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

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Difficulty and servings

Serves 15

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Freezable un-iced

Ingredients

• 250g pack unsalted butter
• 300g golden caster sugar
• 1 tsp vanilla extract
• 3 large eggs
• 200g self-raising flour
• 50g cocoa
• 100g milk chocolate drops

FOR THE TOPPING

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

PER SERVING

433 kcalories, protein 5g, carbohydrate 54g, fat 24 g, saturated fat 14g, fibre 1g, sugar 42g, salt 0.31 g

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