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chocolate slab cake with fudge icing

July 26, 2019 by Lovoni +

2.2kviews
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This recipe has been tried & tested by the masses. The cake is perfect for a celebration & can be made ahead of time & frozen. So simple to make, it’s as easy as melting butter, adding the rest of the ingredients, pouring into a pan & baking. The cake is moist with the consistency of a really good, basic chocolate cake but then it has this thick, fudgy icing that is good enough to eat on its own. Together they’re become chocolate cake heaven.

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chocolate slab cake with fudge icing
chocolate slab cake with fudge icing
chocolate slab cake with fudge icing

The fudge icing is thick & for me, it’s this icing that makes the cake. I’ve doubled the icing in the past. It’s worth it, especially if you want the sides covered – nice to do if you’re making this for a birthday & want to adhere berries, sweets or more chocolates to the sides. For this version I showed restraint, just made one quantity of icing & only covered the top, ensuring a nice, thick layer.

chocolate slab cake with fudge icing
chocolate slab cake with fudge icing

I first tried this recipe back in 1995 when I was working at the Australian Women’s Weekly in the test kitchen & studio. It was sent to the magazine as a reader’s favorite: each month we’d try recipes from our readers & we’d pick the best one – the recipe, called “Jackie’s Chocolate Cake” was our pick one month & the reader won a prize. Since then my family & I have made it numerous times. The recipe became so popular it made it into the ‘All-time Favourites’ cookbook published by the Women’s Weekly in 1997. My publication of the cookbook is dogeared & falling apart, the page with the chocolate cake is crusty & stained – just how good cookbooks should be.

chocolate slab cake with fudge icing
chocolate slab cake with fudge icing

I imagine I’m not the only person from those test kitchen days that still likes to bake the cake. And 24 years later I’m still making it. I’ve tweaked & altered the recipe a little over the years: more fudge icing; sour cream to ensure a moist crumb & to this version, I’ve added coffee.

chocolate slab cake with fudge icing

My favorite way to enjoy this fabulous cake is with a dollop of cream. Ice cream works in a pinch, but unsweetened cream balances the sweetness of the cake. Give it a dust of cocoa for a little decoration or add some berries. Really, it needs nothing – it’s just perfect on its own.

chocolate slab cake with fudge icing
chocolate slab cake with fudge icing
chocolate slab cake with fudge icing

So perfect in fact that it wasn’t able to live in my house a second longer than it had to once I’d taken its picture. I have little self control. So it was whisked away to a neighbor’s house for that family to enjoy – my hubby doesn’t eat chocolate or it’d gone to work with him. If you’ve got a birthday coming up, or any occasion, you have got to try this recipe. I’m certain it’ll become a family favorite of yours too.

Cheers, Lovoni

If you’re wanting a gluten-free chocolate cake recipe then try this Flourless Chocolate Fudge Cake with similar fudge icing but no flour in the cake.

chocolate slab cake with fudge icing
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5 from 1 vote

chocolate slab cake with fudge icing

This moist, dense cake is perfect for a crowd & can be made a couple of days ahead of time. It will also freeze either with the frosting or without.
Prep Time20 mins
Cook Time55 mins
cooling4 hrs
Total Time5 hrs 15 mins
Course: Baking
Cuisine: Australia
Servings: 20
Author: Lovoni

Ingredients

  • 2 cups strong black coffee (or water)
  • 3 cups granulated sugar (white sugar)
  • 1 cup (2 sticks) butter, cut into pieces (250g)
  • 1/2 cup cocoa powder
  • 1 teaspoons baking soda (soda bicarbonate)
  • 1/2 cup sour cream
  • 4 large eggs
  • 2 3/4 cups self-rising flour (self-raising flour)
FUDGY ICING
  • 1 stick butter, cut into pieces (125g)
  • 1/2 cup strong black cold coffee (or water)
  • 1/2 cup granulated sugar (white sugar)
  • 2 1/2 cups confectioner’s sugar (icing sugar)
  • 1/2 cup cocoa powder plus extra for dusting, optional

Instructions

  • Grease a 9 x 13-inch (23 x 33cm) deep, baking pan & line base & sides with parchment paper, bringing the paper up over the sides.
  • Combine the coffee, sugar, butter, cocoa & baking soda in a large saucepan or pot. Stir over medium heat until the butter is melted & sugar is dissolved. Increase the heat to medium-high & bring to a boil, taking care the mixture doesn’t boil over. Remove from the heat, pour into a large bowl (or you can mix it all up on one saucepan if it’s big enough to allow stirring & whisking) & let cool – about 20 minutes. Preheat the oven to 350F (180C).
  • Once the mixture is cooled, add the sour cream & eggs; whisk until well combined. Add the flour & whisk until there are no lumps. Pour the mixture into prepared pan & gently bang the pan on the counter to remove some of the large air bubbles. Bake for 45 to 55 minutes or until a skewer inserted into the center comes out clean. Let cake stand for 10 minutes before removing to a wire rack to cool. Or cool in the pan if time permits.

To make the icing:

  • Combine the butter, coffee & sugar in a medium saucepan. Stir over medium heat until the sugar is dissolved. Sift confectioner’s sugar & cocoa into the butter mixture. Use a whisk to remove any lumps. Pour into a bowl; cover & chill for 1 to 2 hours, stirring occasionally, until the mixture is thick & spreadable. If you make this ahead of time, leave out of the fridge for it to soften before you spread it on the cake, it needs to be a bit thicker than peanut butter.
  • Spread the cold cake with the icing. Cuts into about 20 or so pieces.
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Filed Under: Afternoon tea, Baking & Desserts, featured, Holidays Tagged With: chocolate cake, fudge, large cake

Comments

  1. Amy says

    August 8, 2019 at 8:44 pm

    This is absolutely beautiful. And I was shocked to see that I already have everything on hand!

    • Lovoni says

      August 11, 2019 at 11:54 am

      Thank you & yes, it uses pantry staples. It’s so easy to make. I made it last night for a friend’s birthday.

hello there...

I'm Lovoni - an Aussie living abroad for the last 21 years. Working in food media, I'm a cookbook author; food stylist; cookery teacher & I had a TV food show when I lived in Canada. As a certified nutritionist I believe in nourishment not punishment & love pastry, good wine & afternoon teas. Full of wanderlust, I'm always on the lookout for my next adventure...

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https://freshhunger.com/2022/12/06/sticky-curry-mango-shrimp/
.
.
.
#freshhunger #lovoni #foodstylist #foodstylingandphotography #recipedeveloper #nutritionist #shrimp #shrimprecipes #seafood #mango
Hoisin Beef Noodles. I mean, who doesn’t like a Hoisin Beef Noodles. I mean, who doesn’t like a midweek quickie!? These noodles are sticky, with a touch of sweetness, a little heat (add more heat if you’re like me & love things spicy) and take but mere minutes to cook. Head to freshhunger.com for the full recipe. I’ll also add it in comments below. 
https://freshhunger.com/2023/01/17/hoisin-beef-noodles/
Enjoy! L xo
Have to add these #noodles were inspired by @marionskitchen ‘s cookbook ‘Always Delicious’. Check it out there’s some great recipes in it & her other two cookbooks. 
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#freshhunger #eggnoodles #hoisin #slurping #foodstylist #foodstylingandphotography #lovoni #nutritionistapproved #eatyourveggies #5aday
30-Minute Creamy Chicken Chili - as the name sugge 30-Minute Creamy Chicken Chili - as the name suggests, this is comes together quickly & is perfect for using up leftover rotisserie or homemade roasted chicken. Wholesome & warming, freezes well. Perfect for a portable lunch or dinner served with a crisp green salad. 
Grab the link: https://freshhunger.com/2023/01/10/30-minute-creamy-chicken-chili/
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.
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#chili #chilirecipe #whitebeans #whitebean #freshhunger #foodstylist #foodstyling #foodblogger #foodstylingandphotography #rotisserie #leftovers #freshhunger #lovoni
Our darling mum passed away last year. I hear her Our darling mum passed away last year. I hear her voice every day offering support & advice. One of my favourites is this simple ‘start how you want to finish’ advice. It was told to her when she decided she’d take care of her mum, my nan, at home when she became very ill & needed around the clock care. 
As a new year lies before us & we can make it anything we want. So go forth how you want to continue. For me that’s with intent, small reasonable goals, simplifying home & life where possible & taking care of myself both my mental & physical health. 
Last year was a fucker, this year I’m taking care of me. We are nothing without our health. 
Happy 2023 to those who’ve stuck around with me, especially during my absence over the last 12 months, & to the newcomers who’ve joined the Fresh Hunger community. Thank you for your support. I’ve got some fun, helpful projects coming your way I can’t wait to share with you all. L xo
.
.
.
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Brie Apple Cherry & Almond Tarts - grab the recipe Brie Apple Cherry & Almond Tarts - grab the recipe for these delicious bites on freshhunger.com
.
.
.
.
#freshhunger #lovoni #brietarts #christmasappetizers #pastry #pastrylove #brie #bakedbrie #foodstylist #foodstyling #foodstylingandphotography #foodphotography
Pear & Ricotta Cake: it’s gluten-free with a bea Pear & Ricotta Cake: it’s gluten-free with a beautiful moist crumb, seasonal & festive. Serve it with a dollop of clotted cream & call it done! Add this dessert-like cake to your holiday menu. Click link in profile for the recipe. L xo

https://freshhunger.com/2022/12/06/pear-ricotta-cake/
.
.
.
.
.
.
#glutenfree #glutenfreerecipes #ricotta #pears #uspears #photooftheday #freshhunger #lovoni #foodstylist #foodstyling #foodstylingandphotography #foodphotography #foodphotographer

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