4.8 from 22 votes
Chocolate School Cake
Chocolate School Cake – this chocolate version of the popular school cake recipe is easy to make and super delicious! Perfect for sharing at a childrens’ birthday party or a bake sale.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
18
- 24 slices
Calories:
362 kcal
Course:
Cake
Cuisine:
British
Ingredients
For the Cake
- 300 g self-raising flour 2 ½ cups
- 60 g cocoa powder unsweetened
- 200 g sugar caster or granulated, 1 cup
- 150 g light brown sugar ¾ cup
- 200 g baking spread I used Stork, ⅞ cup
- 4 egg or 3 large, small
- 200 ml milk ¾ cup + 1 tbsp
- 2 tsp vanilla extract
For the Frosting
- 260 g icing sugar powdered sugar, 2 cups
- 60 g cocoa powder unsweetened
- 115 g butter softened, unsalted
- 60 ml milk ¼ cup
- 1 tsp vanilla extract
- pinch salt
- 2 tbsp coffee or water, hot
To decorate
- M&Ms
- chocolate shavings
- chocolate sprinkles
Instructions
Make the cake
- Preheat the oven to 180°C (350°F) or 160°C (320°F) if using the fan setting. Mist a 9×13″ traybake tin with cake release and line with baking paper, letting the edges overhang.
- Sift the flour, sugar and cocoa powder into a large mixing bowl. Add the eggs, butter, milk and vanilla. Beat with an electric hand mixer or a stand mixer until the batter is completely smooth, using a spatula to scrape the bottom and sides of your bowl halfway through.
- Transfer the batter into the prepared cake tin and bake for 35 -40 minutes.
- Check the cake is done by inserting a skewer in the centre - it should come out clean, the cake should be well risen and springy to the touch. Cool the cake on a wire rack before frosting.
Cup of Yum
Make the Frosting
- Place cubed softened butter into a mixing bowl. Sift the cocoa powder and icing sugar into the bowl and add the salt, vanilla extract and some of the milk.
- Beat together on a low setting until the ingredients combine. Increase the speed and gradually add the rest of the milk and hot coffee until the frosting is smooth and spreadable.
Frost the Cake
- Use a palette knife to spread the frosting over the cake, swirling the surface.
- Add sprinkles, chocolate buttons, smarties or leave plain. Slice the cake using a serrated knife, wiping the knife clean between each slice.
Notes
- The chocolate sponge can be made a day ahead. Keep it covered at room temperature so it doesn’t dry out.
- Why sift the dry ingredients? I know this add one step to an otherwise super-easy cake but sifting the flour, sugar and cocoa powder ensures any lumps are removed and the ingredients are well mixed and aerated.
- No self-raising flour? Use plain flour (all-purpose) and add 1 tablespoon baking powder and half a tablespoon of baking soda.
- You can slice this Chocolate School Cake into 18 squares or even more if you cut them smaller. This is a crowd-pleasing traybake that is perfect for sharing!
- The frosted cake will keep for a few days in a cake tin at room temperature away from sunlight.
- My cheat: homemade custard is delicious but a bit fiddly. Just buy a tub of store-bought custard and heat it in a saucepan with a handful of dark chocolate buttons to make chocolate custard. It will be our little secret ;)
Nutrition Information
Calories
362kcal
(18%)
Carbohydrates
52g
(17%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.2g
(10%)
Cholesterol
52mg
(17%)
Sodium
171mg
(7%)
Potassium
173mg
(4%)
Fiber
3g
(12%)
Sugar
35g
(70%)
Vitamin A
634IU
(13%)
Vitamin C
0.02mg
(0%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18 - 24 slices
Amount Per Serving
Calories 362
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 52mg | 17% |
| Sodium | 171mg | 7% |
| Potassium | 173mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 634IU | 13% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.