If you want to up your cake game, say no to boring buttercream! This chocolate fudge icing has an amazing texture – like that of a spreadable fudge! It might be a little hard to imagine but once you taste it you will know what I mean. It’s pretty special. The unique texture is all thanks to a surprise ingredient… Egg! It may sound a little strange but it does something magical to the chocolate.

The fudgy texture doesn’t lend itself well to piping, but is absolutely perfect for spreading onto a classic chocolate cake, brownies or cupcakes.

(enough to fill and ice 1 x 23cm double layer cake)

140g milk chocolate*
60g butter
1 large egg, beaten
150g icing sugar, sifted


  • Melt the chocolate and butter together in a heatproof bowl over a pan of simmering water. Do not allow the hot water to touch the bowl or the mixture may burn.
  • Stir occasionally until melted and smooth.
  • Allow to cool for about 15 minutes. The mixture must still be warm but not hot.
  • Mix in the beaten egg. Beat very well.
  • Lastly beat in the icing sugar until smooth.
  • Allow to cool to room temperature (and no more or it will be hard to spread), then use to spread over your chocolate cake.

*For a richer icing you can use half milk and half dark chocolate.