Chocolate Flake cake slices recipe

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15 min


30 min

These fun chocolate slices taste like childhood with a Flake on top, perfect for an afternoon treat. If you want to go all out you could build these into a bigger version and create one large loaf-tin bake for a special occasion. These, we think, are best eaten on the day you make them but because of their chocolate coating they do actually keep quite well. Pop them into a tin and store in a cool place for up to three days (although, we doubt they'll last that long!).


  • 250g light muscovado sugar
  • 250g butter
  • 4 large eggs
  • 250g self-raising flour
  • 4tbsp milk
  • 5tbsp Lotus Biscoff Spread
  • 100g each of milk and dark chocolate
  • 2tsp sunflower oil
  • 8 flake bars
  • You will also need:
  • 18 x 28cm tin, greased and lined
  • Piping bag fitted with a nozzle


  • Heat the oven to 180°C.

  • Cream together the sugar and butter, until fluffy.

  • Gradually beat in the eggs. Mix in the flour and milk to make a smooth consistency.

  • Spoon half the mixture into the tin and smooth over. Put the spread into a piping bag and pipe over the cake mixture, in parallel lines. Top with the remaining cake mixture. Bake for 25-30 mins, until a cocktail stick inserted into the centre comes out clean. Cool in the tin.

  • Turn the cake out on to a board and cut into 12 bars.

  • Melt the milk and dark chocolate with the oil in a large bowl, resting over a pan of simmering water.

  • Lift each cake slice up with a slotted spatula and immerse top and sides in the chocolate, to cover. Put on to a baking parchment-lined tray. Repeat with the other cake bars.

  • Press a chocolate flake on top of each cake bar.

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