Last summer I shared with you a classic British treat from my childhood, Rock Cakes. The best thing about rock cakes, they are relatively low in sugar, great for snacking on and a wonderful treat. I played around with the classic recipe and came up with these Easy Double Chocolate Rock Cakes as a twist on the classic British treat.
A Chocolate Twist.
As I said, these easy double chocolate rock cakes are a twist on a British classic treat. To turn them into a chocolaty treat I just simply replaced some of the flour with a dark rich cocoa powder and instead of raisins which are the traditional add-in. I used dark (semi-sweet) chocolate chips. This way every bite gives you that double chocolate hit.
Everything in these rock cakes is a pantry staple. Flour, cocoa powder, baking powder, baking soda and a touch of salt. Unsalted butter, a little sugar, chocolate chips and an egg bring it all together with a tiny touch of milk. See nothing fancy or weird, just good old-fashioned ingredients.
Cake, Bun or Scone?
These rock cakes to me will always be cakes, but they could just as easily be considered buns or scones. Although my other half, the dafty kept calling them brownies, yeah he is easily confused….lol.
The texture of these easy double chocolate rock cakes can easily be considered as any of the above. Although I have a hard time considering them brownies…… but cake, scones or buns all work. They can be enjoyed for breakfast as they don’t contain too much sugar. Also, they make a wonderful mid-afternoon pick-me-up when you need a little treat to get you through the day.
- 195 grams plain / all purpose flour (1 and ½ cups)
- 30 grams cocoa powder (2/8 cup)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 125 grams unsalted butter (1 stick + 1 tablespoon)
- 75 grams granulated sugar (3/8 cup)
- 100 grams dark (semi-sweet) chocolate chips (1/2 cup)
- 1 large egg - lightly beaten
- 2 - 4 tablespoons milk
- Preheat your oven to 200C / 400F / Gas mark 6 and line a large baking sheet with baking parchment or use a silicone baking mat and place to one side.
- In a large mixing bowl add in the flour, cocoa powder, baking powder, baking soda and salt and give a little mix to combine everything.
- Rub the butter into the flour mix until it looks like fine breadcrumbs. Or use a food processor for quickness if you want.
- Add in the sugar and chocolate chips and give a little stir to mix it all together.
- Pour in the lightly beaten egg and gently stir to bring it all together. Add in the milk a little at a time, you just need enough to bring the mixture together. You don't want it to be a super sticky dough.
- Scoop out the mixture into 10 equal sizes onto your baking sheet, the beauty of these rock cakes is they are not meant to be exact and perfect looking.
- Sprinkle a little sugar on top if you like an extra little crunch and pop them in your hot oven for 15 to 20 minutes.
- Check on them after 15 minutes, they should sound a little hollow if tapped on the bottom.
- Transfer them to a wire rack to fully cool down.
- These rock cakes freeze well for up to 2 months and kept in an airtight tin they will keep at room temperature for 5 days.