Chocolate fudge icing

Name: Chocolate fudge icing
Total time: 20 min
Ingredients: 175g of chocolate; 225g of butter, room temperature; 225g of icing sugar

by Sally Abé

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Dessert
easy
Serves 8
20 minutes

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This irresistible icing will add a touch of indulgence to all your cake s and muffins. Sally’s icing recipe is incredibly easy and results in a rich, velvety icing with the perfect consistency for piping.

First published in 2016

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Chocolate Recipes

Who can resist a big slice of rich, moist chocolate cake slathered in chocolate fudge icing? Not me. An indulgent but definitely necessary addition to any cake, given the choice I'd rather eat the icing than the sponge underneath! This chocolate fudge icing recipe is delightfully simple to make and is best used straight away, but will keep in the fridge for about a week. If you are using it from the fridge be sure to let it come to room temperature before piping it or you will end up with a lumpy, uneven icing. This recipe will happily ice a 20cm round cake or generously top 8 cupcakes.

Ingredients

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Imperial

Chocolate fudge icing

175g of chocolate
225g of butter, room temperature
225g of icing sugar

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Method

Place the chocolate in a bowl set over a pan of gently simmering water, making sure the bowl does not touch the water. Allow the chocolate to melt fully then leave to cool slightly

In a large bowl, whisk together the butter and icing sugar with an electric or hand whisk, until light and fluffy

Fold through the chocolate and transfer to a piping bag. Alternatively, place in a sealed container in the fridge and keep for up to a week before using