Chocolate fudge icing

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This irresistible icing will add a touch of indulgence to all your cakes and muffins. Sally’s icing recipe is incredibly easy and results in a rich, velvety icing with the perfect consistency for piping.

First published in 2016
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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.




Chocolate fudge icing


Place the chocolate in a bowl set over a pan of gently simmering water, making sure the bowl does not touch the water. Allow the chocolate to melt fully then leave to cool slightly
In a large bowl, whisk together the butter and icing sugar with an electric or hand whisk, until light and fluffy
Fold through the chocolate and transfer to a piping bag. Alternatively, place in a sealed container in the fridge and keep for up to a week before using
Use to ice cupcakes or as a filling or topping for one large cake
First published in 2016

After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

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