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side shot of squares of chocolate fudge slice, the main in focus on a plate, to show the moist cake and chocolate icing layer

Chocolate Fudge Slice

Robyn
This soft and fudgy chocolate coconut slice with chocolate icing is an easy and delicious picnic or after school treat
5 from 8 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course baking, lunchbox, Snack
Cuisine Australian
Servings 16 pieces
Calories 212 kcal

Ingredients
  

  • 125g (½ c) butter melted
  • 100g (⅔ c) plain flour
  • 45g (½ c) desiccated coconut
  • ½ teaspoon baking powder
  • 30g (¼ c) cocoa powder
  • 100g (½ c) brown sugar
  • 80g (⅓ c) white granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Chocolate Icing

  • 180g (1½ c) icing sugar
  • 40g (⅓ c) cocoa powder
  • 20 g softened butter
  • 2-3 tablespoons hot water from the kettle
  • 2 tablespoons desiccated coconut, optional, to decorate the slice

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

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

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