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    Home » Recipes » Baking Recipes

    Chocolate Fudge Slice

    AU$0.31 | £0.17 per slice
    By Robyn | Published: Mar 24, 2021 | Modified: Mar 8, 2023

    TO THE RECIPE

    This chocolate fudge slice, with its soft and fudgy chocolate coconut base, topped with a simple chocolate icing, is so delicious! If you are looking for a slice/traybake made with basic ingredients and that can be whipped up in minutes, then this chocolate slice is the one!

    side shot of squares of chocolate fudge slice, the main in focus on a plate, to show the moist cake and chocolate icing layer
    Jump to:
    • Why we love this recipe
    • Ingredients
    • How to make this chocolate slice
    • FAQ
    • My Tips for Success
    • Storage
    • More chocolate recipes for you
    • Chocolate Fudge Slice

    Less rich and decadent than a brownie (and more budget friendly!) this fudgy chocolate slice is no less mouth watering!

    I had never heard of a ‘slice’ until I came to live in Australia. In England these would be called chocolate bars or a chocolate traybake. In America they tend to be known as sheet cakes. Whatever you like to call them: slice, traybake, bar, sheet cake; they are a tasty and easy recipe to have up your sleeves. Less tricky than a cake or muffins, like this school cake recipe and caramel slice, they are perfect for a bake sale, after school snack, or sweet something to go with a cup of tea.

    Why we love this recipe

    • It’s moist and fudgy (hence the name!).
    • Made from common store cupboard ingredients.
    • Gets it’s chocolate flavour from cocoa rather than chocolate – so is more budget friendly.
    • Loved by kids and adults.
    • Keeps well.
    • Freezer friendly.

    Ingredients

    Whilst it looks like a long list of ingredients, most are common store cupboard/fridge items. For notes on the ingredients please see below the recipe card.

    ingredients for the slice and icing laid out in individual plates and bowls

    How to make this chocolate slice

    (This is for guidance only, please follow recipe card for full recipe)

    1. In a roomy mixing bowl, mix the flour, desiccated coconut, baking powder and cocoa powder together.
    2. Mix the brown and white sugars with the melted butter, egg and vanilla.
    3. Pour the flour mixture into the sugar.
    4. Mix until well combined.
    5. Spoon into a lined baking tin, and spread out into an even layer with the back of a spoon (it is a thick cake batter.)
    6. Bake until a skewer inserted in the middle comes out clean. Whilst still warm, spread with the chocolate icing.
    6 step by step images to show making the fudge slice: the process of mixing the ingredients, putting it into the tray and then baking once iced
    1. Spread the icing out with the back of a spoon. You can either leave as is…
    2. …or sprinkle with coconut.
    2 process shots to show the glossy chocolate icing and then the slice sprinkled with coconut

    It is delicious when topped with chocolate icing and a sprinkling of coconut, however you can also leave it un-iced.

    FAQ

    What do I do if my icing is too firm to spread?

    Add a little more water, a teaspoon at a time, until you get a spreadable consistency.

    What do I do if my icing is too runny?

    Add a little more sifted icing sugar until it becomes thicker. Make sure to sift the icing sugar (see my tips below)

    Why do you ice the slice when it’s still warm?

    By icing the slice when it’s warm, the chocolate icing will melt into the cake slightly, making it even more fudgy and delicious!

    overhead image of the chocolate slice showing the desiccated coconut layer on top of the chocolate icing

    My Tips for Success

    • When you spread the cake batter into the tin, it will seem thick. You may have to use a little elbow grease to get it into the corners!
    • Ice the chocolate slice whilst it’s still warm. This makes it even more fudgy.
    • Always sift your icing sugar. Even if it looks soft and fine, if you put it straight into the icing you will more than likely end up with a lumpy icing.
    • To ice the slice: drop the icing in 4-5 mounds on the traybake, then spread out from here working quickly as the top of the slice can be a little delicate due to it being warm.

    Storage

    This slice keeps well, both at room temperature and frozen:

    • Room temperature: in an airtight tin or container, it will keep up to 5 days.
    • Freezer: Up to one month. It will freeze both iced and un-iced. To freeze: place parchment between the layers of chocolate slice.
    photo of square of slice on a plate with forkful taken out, to show the fudgy centre

    More chocolate recipes for you

    My family are huge fans of chocolate cakes and biscuits! Here are some of our favourites that I hope you will enjoy too:

    • chocolate orange drizzle cake on wire cooling rack with extra orange syrup in a bowl to the right
      Eggless Chocolate Orange Cake
    • slice of torta caprese showing the dense fudgy texture of the cake
      Torta Caprese (Flourless Chocolate Cake)
    • Bourbon Biscuit Recipe
    • side view of a slice of rocky road with Maltesers to show the Maltesers and marshmallows
      Maltesers Rocky Road

    Chocolate Fudge Slice

    Author: Robyn

    This soft and fudgy chocolate coconut slice with chocolate icing is an easy and delicious picnic or after school treat
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Course baking, lunchbox, Snack
    Cuisine Australian
    Servings 16 pieces
    Calories 212 kcal

    Ingredients
      

    • 125g (½ c) butter, melted ($1.63 / £0.88)
    • 100g (⅔ c) plain flour ($0.12 / £0.05)
    • 45g (½ c) desiccated coconut ($0.33 / £0.31)
    • ½ teaspoon baking powder ($0.05 / £0.02)
    • 30g (¼ c) cocoa powder ($0.33 / £0.16)
    • 100g (½ c) brown sugar ($0.34 / £0.16)
    • 80g (⅓ c) white granulated sugar ($0.08 / £0.05)
    • 1 large egg ($0.35 / £0.18)
    • 1 teaspoon vanilla extract ($0.04 / £0.02)

    Chocolate Icing

    • 180g (1½ c) icing sugar ($0.65 / £0.33)
    • 40g (⅓ c) cocoa powder ($0.43 / £0.21)
    • 20 g softened butter ($0.26 / £0.14)
    • 2-3 tablespoons hot water from the kettle ($0 / £0)
    • 2 tablespoons desiccated coconut, optional, to decorate the slice ($0.22 / £0.21)

    Instructions
     

    • Preheat the oven to 160˚C fan/ 180˚C / 320˚F convection / 356˚F.
    • Melt the butter and leave to cool.
    • Line a 20 cm x 20 cm (8" x 8") square tin with baking paper.
    • Mix the flour, desiccated coconut, baking powder and cocoa powder together.
    • In a roomy mixing bowl, mix the brown and white sugars with the melted butter, egg and vanilla, beating with a spoon until thoroughly combined.
    • Pour the flour mixture into the butter/sugar and mix well.
    • Spoon into the baking tin, one spoonful in each of the 4 corners and the rest in the middle.
    • Using the back of a spoon, spread out to an even layer. (It is a thick batter.)
    • Place in the oven and bake for 20 minutes, or until a skewer inserted in the middle comes out clean.
    • As soon as it comes out of the oven, make the chocolate icing:

    Chocolate Icing

    • Sift the icing sugar and cocoa powder into a bowl.
    • Add the butter and mix in roughly, then add 2 tablespoon boiling water and mix well (you want a thick icing, but one that you can spread). If too thick add a teaspoon more water at a time until the icing is spreadable.
    • Spoon the icing onto the chocolate traybake in 4 or 5 mounds, then spread these out, working quickly to stop the warm top of the cake from crumbling.
    • Sprinkle over the desiccated coconut, if using, and leave to set in the tin.
    • Once the cake is cool, slice into 16 pieces.

    Notes

    Estimated costs: Australia $4.83. Per slice = $0.31
    UK £2.72. Per slice = £0.17
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂 
    Butter – use unsalted butter, and let it soften slightly at room temperature, this will make it easier to mix with the sugar for the cake part, and the icing sugar for the icing.
    Soft brown sugar – provides that soft and fudgy element.
    White sugar – regular granulated sugar is fine.
    Vanilla extract – or vanilla essence.
    Chocolate icing – if you leave for even a few minutes once it’s mixed, it will begin to go hard. To fix this, add ½ teaspoon of boiling water and mix well. If still thick add another ½ teaspoon and mix well.
    If your icing is too runny (it should hold it shape when spooned on to the slice – see photo 6 above for reference): add a little more sifted icing sugar until it becomes thicker. 

    Nutrition

    Calories: 212kcalCarbohydrates: 31gProtein: 2gFat: 10gSaturated Fat: 7gTrans Fat: 1gCholesterol: 30mgSodium: 86mgPotassium: 107mgFiber: 2gSugar: 22gVitamin A: 241IUVitamin C: 1mgCalcium: 24mgIron: 1mg
    Keyword chocolate coconut slice, chocolate slice, chocolate traybake

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. Sue Foster says

      January 08, 2022 at 4:22 pm

      5 stars
      I have made this slice for my grand children today…have made it with gluten free flour and in the icing , I added a packet of chopped glacé cherries. Very rich but delicious!😊

      Reply
      • Robyn says

        January 09, 2022 at 2:00 pm

        Hi Sue, I am glad to hear you can make the slice with gluten free flour. Glacé cherries sound a delicious addition to the icing 🙂

        Reply
    2. Alex says

      April 03, 2021 at 9:53 am

      5 stars
      We made this slice as part of our Easter celebrations, and it was absolutely delicious!

      Reply
      • Robyn says

        April 04, 2021 at 10:34 am

        So happy to hear this chocolate slice made part of your Easter celebrations Alex! 🙂

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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