Sticky chocolate drop cakes

Sticky chocolate drop cakes

  • 1
  • 2
  • 3
  • 4
  • 5
(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
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.
10th Jul, 2011
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.
21st Jun, 2011
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.
13th Jun, 2011
Only cooked for 23 mins and was lovely and squidgy
4th May, 2011
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.
26th Mar, 2011
I made this as a birthday cake for my sister and it went down a treat so i ended up making it again =]
18th Mar, 2011
I made these for a school party and they went down really well! Absolutely delicious and everybody loved them and wanted the recipe!!
8th Feb, 2011
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
27th Jan, 2011
This was really easy to make, and everyone loved it.
18th Jan, 2011
I made this recipe using lemon and raisins
7th Dec, 2010
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!


Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.