Sticky chocolate drop cakes

Sticky chocolate drop cakes

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(62 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
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  • 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.

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Comments, questions and tips

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21st Sep, 2012
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.
26th Feb, 2014
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.
16th Sep, 2012
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 : )
2nd Jul, 2012
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.
23rd Jun, 2012
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.
6th May, 2012
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.
19th Apr, 2012
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.
13th Apr, 2012
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.
8th Apr, 2012
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.
19th Feb, 2012
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


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