Rich Chocolate Cake
A moist chocolate cake with a fudgy texture, perfect for a sweet treat.
Allergens: contains cereals containing gluten, eggs, milk, soya. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 48g carbs · 28g sugars · 1g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Plain flouruse 200g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Caster sugarnot compared | – | £1.30 |
| Unsalted butterpack 250g · use 125g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Milk chocolate chipspack 100g · use 50g | £1.19£1.19 per 100g | £1.25£1.25 per 100g |
| Eggspack 6 · use 2 | £2.10£0.35 each | £2.40£0.40 each |
| Semi skimmed milkuse 150ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Basket total (full packs) | £6.79 | £6.80 |
| Cost of what this recipe uses | £2.54 | £2.75 |
| Per serving | £0.32 | £0.34 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 8. For a different number, use the amounts in the table above.
- Preheat the oven to 180C (160C fan, gas 4). Grease and line a 20cm round cake tin with baking paper. N/A
- In a large bowl, sift in the flour and sugar. Add the butter and rub it into the flour until it resembles breadcrumbs. Make a well in the centre and add the chocolate chips. N/A
- Crack the eggs into a jug and whisk in the milk. Pour this mixture into the well in the flour mixture and stir until just combined. Do not overmix. N/A
- Pour the batter into the prepared tin and smooth the top with a spatula. Bake in the oven for 30-35 minutes, or until a skewer inserted into the centre comes out clean and the edges are golden. 180C (160C fan, gas 4)
- Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely. N/A
- Once cooled, slice the cake into 8 equal portions. Serve with a dusting of icing sugar and a dollop of whipped cream, if desired. N/A
Tips
- To make this recipe cheaper, use dark chocolate instead of milk chocolate chips.
- Store the cake in an airtight tin at room temperature for up to 2 days.
- You can freeze the cake for up to 1 month. Defrost in the fridge overnight and reheat in a 180C (160C fan, gas 4) oven for 10-15 minutes before serving.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.3kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Caster sugar · about 850g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Unsalted butter · about 125g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Milk chocolate chips · about 50g left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Chocolate Sponge Pudding, Jammie biscuits, Golden Syrup Flapjack Bars. - Semi skimmed milk · about 850ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).