Chocolate Fudge Icing Recipe

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Chocolate fudge Icing recipe-Chocolate recipes-recipe ideas-new recipes-woman and home
MakesEnough for 7inch cake
Preparation Time10 mins
By Woman and Home
published

We think the icing is definitely the best part of any cake (opens in new tab) recipes, so you're going to want to make it good. Despite being incredibly simple this chocolate fudge icing is absolutely delicious. If you don't find the time to bake very often then you could make up a bulk batch of this lovely cake topping to keep in your freezer. Simply double or triple the quantities and then divide the mixture up into individual portions. We like to store our chocolate fudge icing in freezer bags so it takes up very little space and can be quickly defrosted. Just leave out at room temperature until its soft again.

If you prefer a lighter chocolate fudge icing then you could use milk, or even white chocolate but just remember that it will be a lot sweeter - so you made need less.

You can use this chocolate fudge icing recipe on pretty much anything: Spread inside a Swiss roll, piped onto cupcakes, on a chocolate cake recipe (opens in new tab), sandwiched inside a birthday cake or even to pile onto brownies. Whatever you use it for one thing's for sure, it'll be delicious!

HOW TO MAKE CHOCOLATE FUDGE ICING

Method

  1. Melt the chocolate in a bowl over a pan of gently simmering water (or melt in the microwave for 1 minute). Be careful not to heat this too quickly to stop it from splitting.
  2. When the chocolate has melted, beat in the butter until smooth, then gradually beat in the icing sugar to give a soft fudgey texture. Add more or less sugar depending on the texture you want, but just remember that you can add but you can't take away!
  3. This will keep in the fridge for a few days if stored in an airtight container so you can easily make this ahead of time to save you the last minute cake decorating panic!

Ingredients

  • 100g (4oz) plain dark chocolate
  • 50g (2oz) butter
  • 200g (7oz) icing sugar, sifted
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