This delicious, creamy chocolate fudge icing is quick and easy to make, perfect for adding a rich, indulgent layer to any cake or cupcake. With simple ingredients you likely already have in your kitchen, it’s the ideal way to elevate your baked goods. Plus, it’s versatile, keeping well in the fridge for up to a week!
Ingredients Needed:
- 100g milk chocolate, chopped into small pieces
- 200g slightly salted butter, softened
- 400g icing sugar, sieved
- 4 tbsp cocoa powder
- 2 tbsp milk
How To Make Chocolate Fudge Icing?
- Melt the chocolate: Put the chopped chocolate in a heatproof bowl, suspended over a pan of barely simmering water. Stir occasionally until melted (alternatively, melt in the microwave, stirring every 20 seconds to prevent burning).
- Cool the chocolate: Remove the bowl from the heat and leave it to cool slightly.
- Prepare the butter mixture: In a separate large bowl, combine the butter and icing sugar by mashing with a spatula (this prevents icing sugar from flying everywhere). Then, whisk using a hand mixer until smooth.
- Add cocoa and chocolate: Sift in the cocoa powder, then add the melted chocolate and milk. Mix again until smooth.
- Frost the cake: Use the icing immediately to frost your cake. If storing, keep it in the fridge for up to a week. When ready to use, bring it back to room temperature (about an hour) and beat well.
Recipe Tips:
- Use good-quality chocolate: Better chocolate will make the icing smoother and tastier. Pick a high-quality milk chocolate for the best flavor.
- Let the chocolate cool slightly: Let the melted chocolate cool a little before mixing it with the butter. This stops the butter from melting too much and makes sure your icing isn’t too runny.
- Sift dry ingredients: Sifting the cocoa powder and icing sugar makes your icing smoother with no lumps.
- Adjust the milk: If the icing feels too thick, add a little more milk, one teaspoon at a time, until it’s just right.
How To Store Leftovers?
- Refrigerate: Let the icing cool to room temperature before putting it in an airtight container and storing it in the fridge for up to a week.
- Freeze: You can freeze the icing for up to 3 months. Once cooled, place it in an airtight container. When you’re ready to use it, thaw it in the fridge overnight and give it a good mix before using.
Nutrition Facts:
- Calories: 130 kcal
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 105mg
- Potassium: 95mg
- Total Carbohydrate: 20g
- Dietary Fiber: 0g
- Sugars: 18g
- Protein: 0g
Try More Nigella Lawson Recipes:
Nigella Chocolate Fudge Icing Recipe
Description
This delicious, creamy chocolate fudge icing is quick and easy to make, perfect for adding a rich, indulgent layer to any cake or cupcake. With simple ingredients you likely already have in your kitchen, it’s the ideal way to elevate your baked goods. Plus, it’s versatile, keeping well in the fridge for up to a week!
Ingredients
Instructions
- Melt the chocolate: Put the chopped chocolate in a heatproof bowl, suspended over a pan of barely simmering water. Stir occasionally until melted (alternatively, melt in the microwave, stirring every 20 seconds to prevent burning).
- Cool the chocolate: Remove the bowl from the heat and leave it to cool slightly.
- Prepare the butter mixture: In a separate large bowl, combine the butter and icing sugar by mashing with a spatula (this prevents icing sugar from flying everywhere). Then, whisk using a hand mixer until smooth.
- Add cocoa and chocolate: Sift in the cocoa powder, then add the melted chocolate and milk. Mix again until smooth.
- Frost the cake: Use the icing immediately to frost your cake. If storing, keep it in the fridge for up to a week. When ready to use, bring it back to room temperature (about an hour) and beat well.
Notes
- Use good-quality chocolate: Better chocolate will make the icing smoother and tastier. Pick a high-quality milk chocolate for the best flavor.
- Let the chocolate cool slightly: Let the melted chocolate cool a little before mixing it with the butter. This stops the butter from melting too much and makes sure your icing isn’t too runny.
- Sift dry ingredients: Sifting the cocoa powder and icing sugar makes your icing smoother with no lumps.
- Adjust the milk: If the icing feels too thick, add a little more milk, one teaspoon at a time, until it’s just right.
Nigella Chocolate Fudge Icing Recipe