Chocolate Slab Cake
For Sri Lankan's Overseas

Chocolate Slab Cake

Chocolate Slab Cake

Here’s an all-time baking recipe to a delicate and refined chocolate sensation to everyone out there!


Prep: 20 minutes, including cooling and setting

Servings: 9

Cooking: 35 minutes – 1 hour

Difficulty level: Medium




- 200g of unsalted butter, plus extra for greasing

- 100g of plain chocolate, broken into pieces

- 5 tbsp. of water

- 350g of plain flour

- 2 tsp. of baking powder

- 250g of light brown sugar

- 5 tbsp. of soured cream

- 2 eggs, beaten



- 200g of plain chocolate, broken into pieces

- 6 tbsp. of water

- 3 tbsp. of single cream

- 15g of unsalted butter, chilled




Step 1

Preheat the oven to 190 °Celsius. Grease a 23cm square cake tin and finely line it with baking paper.


Step 2

Melt the butter and chocolate with the water in a saucepan over a low heat, stirring frequently. Then sift the flour and baking powder into a mixing bowl and stir in the sugar. Pour in the chocolate mixture and beat well until all of the ingredients are evenly mixed. Finally, stir in the soured cream, followed by the eggs.


Step 3

Pour the mixture into a prepared tin and bake it in the preheated oven for 40-45 minutes until it is springy to touch.



Step 4

Leave the cake to cool slightly in the tray. Then turn it over onto a wired rack and leave it to cool completely.


Step 5

Now, to make the icing, melt the chocolate with the water in a saucepan over a very low heat again, then, stir in the cream and remove from the heat. Next, stir in the butter, then pour the icing over the cooled cake, using a palette knife to spread it evenly on the top. Leave to set before slicing the cake.








by Neluka Panabokke

Photo source : Internet