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Sticky chocolate drop cakes

Sticky chocolate drop cakes

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(60 ratings)

Prep: 10 mins Cook: 35 mins

Easy

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
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Ingredients

  • 250g pack unsalted butter

    Butter

    butt-err

    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

    Egg

    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

    butt-err

    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

Method

  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.

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Comments, questions and tips

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Comments (87)

buell8abe's picture
5

This cake is so fabulous that it was all eaten while still slightly warm. I would say that it didn't serve 15 people as indicated. Six of us demolished it within an hour for our lunch :) I will absolutely be making this again - but next time I will make THREE at least and freeze some. Completely wonderful, delicious recipe - thank you SO much! x

Kitty3777's picture
3.75

I cooked my cake for 20 mins and it was already done by then so unless your tin is really small I would definitely keep checking it. Also I could see the condensed mixture wasn't thick enough after the 5 mins cooling time so i boiled it up again and left it for a minute or so, after which it thickened and changed to a golden colour and set fine, so I think the recipe should say to boil it for a minute or two not just bring to boil and switch off. Tasted good though!

Ryzohizo's picture

I would add a small amount of cocoa powder when you add the condensed milk to give the icing some flavour

ozzie77's picture

This has to be the easiest cake recipe ever. I have made this cake twice now which has gone down a storm in this household. Although I don't have much of a sweet tooth, I tried a piece the first time round and, whilst I thought the cake itself was absolutely delicious, I didn't think much to the topping which I felt was a bit on the bland side, yet sickly sweet.

The second time round, I made the cake in the same way (although adding milk chocolate chunks as opposed to drops) but when it came to the topping I added a 100g bar of plain chocolate - just Tesco's own which was only 30p - rather than 50g of milk chocolate. However, I did still sprinkle with milk chocolate drops. The transformation was amazing - the plain chocolate seems to counteract the sickly sweetness leaving a lovely chocolatey fudge topping that complements the cake perfectly in my opinion. A definite winner with that little tweak.

FamilyH's picture

I've made this only once and yes it was sticky and quite rich but when I scattered the chocolate drops they melted!

CailinLondon's picture

The batter didn't look right after mixing with a wooden spoon so used a hand whisk which did the job fine
As others have said, the icing was very runny. When it still hadn't set sufficiently after 15 minutes, I popped it in the fridge which helped
I had to cut off the edges of the whole cake as they were burnt - the rest tasted lovely and chocolatey. Will reduce the cooking time in future.
I used a light spread rather than butter to try and make it a little bit healthier!

cakebaby13's picture

Made these today, they are lovely!! very sweet but that's what I like :)

Has anyone else found the icing melts a bit when the cake is cut? They sure are sticky!

stesar's picture

best chocolate cake

Jibber-Jabbott's picture

Add breadcrumbs rolled in sugar and drinking chocolate powder on top for crunch

boobruce-smith's picture
3

I found the quite dry and there wasn't enough icing for the cake however it did all get eaten.

antiochus's picture
4

I've made this several times without the icing and loved it. I tried the icing this time and found the icing was far too sweet. I much prefer the un-iced version. Five stars un-iced, two or three with the icing.

crystaltips's picture
4

Lovely easy recipe, used chopped choc instead of drops used chocolate icing made with icing sugar and cocoa powder instead of condensed milk.

shane40's picture

this is a fab cake,,

tigger3751's picture
5

Just made this cake last night.
Sponge very easy to make also icing easy too but keep stirring when u put the condensed milk,bring to boil or it well burn.
Fiancé loved it and friends have left with a slice.

lislol12's picture

my mum was wlljell when she found out i baked them for school so i had to make another batch for her ;]

girlslovebaking's picture

The burnt icing comments terrified me as that is exactly what would happen to me distracted by the kids so I used the microwave for the icing. I did 30 second increments to check on the icing and to stir occasionally - I knew it had come to a boil when the mixture started rising in the bowl:-) And it looks quite liquid but it sets as it cools - delicious and different - try it:-)

sarahcoley1976's picture
3

Easy recipe to follow. If u love a very rich chocolate cake then this is for you. Far too chocolatey for me and my hubby. x

dannyctid's picture
5

lovely cake, very sticky in the middle

roseoftheshires's picture

I've just made this recipe for a coffee morning tomorrow. I'm a bit disappointed with the cake itself as it is quite flat: I used a Swizz roll tin of exactly the right dimensions and it hasn't risen above the tin. I've found the icing easy to make though. I hope it tastes good but I may now have to make an indulgent looking chocolate cake as well as this one doesn't seem to fit the bill.

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.

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Questions (2)

dhaniyah95's picture

Can I bake this in a bundt pan instead of a bake tray?

goodfoodteam's picture

Yes you can make this in a bundt tin, but make sure that you grease and flour the tin well to prevent the chocolate drops from sticking to it.

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