Chocolate Rock Cakes
A traditional British teatime favourite featuring craggy, golden spiced buns loaded with rich dark chocolate chips and cocoa, offering a crisp crust and a tender, buttery crumb.
Ingredients
- • 220g self-raising flour
- • 30g cocoa powder
- • 2 tsp baking powder
- • 100g cold unsalted butter, cubed
- • 75g golden caster sugar
- • 100g dark chocolate chips
- • 1 large free-range egg, beaten
- • 2 tbsp whole milk
- • Demerara sugar for sprinkling
Preparation Steps
Preparation: Preheat the oven to 190°C (170°C fan) / Gas Mark 5. Line a large baking tray with non-stick baking parchment.
Rubbing In: Sift the self-raising flour, cocoa powder, and baking powder into a large mixing bowl. Add the cubed cold butter and rub in with your fingertips until the mixture resembles coarse breadcrumbs.
Adding Inclusions: Stir in the caster sugar and dark chocolate chips until evenly distributed.
Binding: Make a well in the centre, pour in the beaten egg and 1-2 tablespoons of milk. Mix with a fork to form a stiff, lumpy dough (do not overwork or make too wet).
Shaping & Baking: Use two spoons to fork 8 to 10 rough, craggy mounds onto the prepared baking tray. Sprinkle the tops with demerara sugar for crunch. Bake for 15 to 18 minutes until firm to the touch. Cool on a wire rack and serve warm.