Chocolate Rock Cakes

Chocolate Chip Cakes

Did you catch my Rock Cakes post? I can’t believe how popular the recipe was; you visited the site in your droves. If you enjoyed that recipe, it’s back and chocced up with chocolate sponge and chocolate chips (you’re welcome!)

I love making these cakes – the mixing is so therapeutic; and it’s so simple (and a little bit messy) that it’s a great recipe to make with little ones. If you’ve not come across this before, they use a slightly different method to mixing the butter and sugar (and flour) – the rubbing in method. Unlike the creaming method where you are using the back of the spoon to crush the sugar into the butter, mixing it until it’s light and fluffy, then folding in the flour, you add the air into the mixture using the rubbing in method by doing just that – you mix the butter, sugar and flour by rubbing them between your finger tips around 4-6 inches above the bottom of your mixing bowl letting it drop back into the bowl. Although you need to have a basin of hot soapy water nearby for when you’re done (it sticks to your hands like crazy)

Want to make your own? You’ll need:

  • 160g self raising flour
  • 40g cocoa powder
  • 100g butter
  • 100g sugar
  • 1 egg
  • 2 tablespoons of milk
  • 75g chocolate chips (it’s fine if your hand slips and you pour in the whole 100g pack!)

You’ll also need:

  • Mixing bowl
  • Measuring scales
  • Balloon whisk (or fork will do)
  • Measuring jug (if you use a fork to whisk, you could also use a large mug instead of a jug)
  • Paper cases
  • 12 hole bun tin
  • Cooling rack
  • Mixing spoon
  • 2 teaspoons


  1. Put your flour, cocoa, sugar and butter into a bowl
  2. Mix the dry ingredients by rubbing them between the tips of your fingers and thumbs until they resemble fine breadcrumbs
  3. Mix in your chocolate chips
  4. Lightly whisk your milk and egg in a jug
  5. Make a well in your mixing bowl and pour in your egg/milk mix
  6. Mix it together – if it is too dry, you can add a touch more milk although it will be a stiffer mixture than other cake batters
  7. Spoon into paper cases (I find this is easiest when you use two tea spoons)
  8. Bake in the oven at 200 degrees Celsius/Gas Mark 6 for 10-15 minutes
  9. Leave to cool on the cooling rack

Love the chocolate recipes? I do too. Type chocolate in the search bar (at the side of the screen on a desktop, or keep scrolling down if you’re on the mobile site) for lots more delicious recipes for you to cast a greedy eye on!

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