Who can resist a big slice of rich, moist chocolate cake slathered in chocolate fudge icing? Not me. An indulgent but definitely necessary addition to any cake, given the choice I'd rather eat the icing than the sponge underneath! This chocolate fudge icing recipe is delightfully simple to make and is best used straight away, but will keep in the fridge for about a week. If you are using it from the fridge be sure to let it come to room temperature before piping it or you will end up with a lumpy, uneven icing. This recipe will happily ice a 20cm round cake or generously top 8 cupcakes.
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