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 Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Cake
Cuisine: English
Keyword: Chocolate School Cake, Chocolate School Cake Recipe
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.
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.
Video
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 ;)