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!
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.
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.
How to make this chocolate slice
(This is for guidance only, please follow recipe card for full recipe)
- In a roomy mixing bowl, mix the flour, desiccated coconut, baking powder and cocoa powder together.
- Mix the brown and white sugars with the melted butter, egg and vanilla.
- Pour the flour mixture into the sugar.
- Mix until well combined.
- 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.)
- Bake until a skewer inserted in the middle comes out clean. Whilst still warm, spread with the chocolate icing.
- Spread the icing out with the back of a spoon. You can either leave as is…
- …or sprinkle with coconut.
It is delicious when topped with chocolate icing and a sprinkling of coconut, however you can also leave it un-iced.
Add a little more water, a teaspoon at a time, until you get a spreadable consistency.
Add a little more sifted icing sugar until it becomes thicker. Make sure to sift the icing sugar (see my tips below)
By icing the slice when it’s warm, the chocolate icing will melt into the cake slightly, making it even more fudgy and delicious!
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.
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.
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 Fudge Slice
- 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)
- 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)
- 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:
- 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.