Prep Time : 20 Minutes | Cook Time : 0 Minutes | Total Time : 1 Hour | Difficulty : Easy
I’ve had a few requests for classic fudge cake, but I couldn’t resist adding a delicious twist. This one came about simply because I had been craving chocolate and coffee together for a week and it seemed like the perfect opportunity. This is absolute melt and mix simplicity – zero cooking minutes is not a typo! If you don’t like coffee you can add any flavours you like.
Line an 8 inch square shallow cake pan with baking paper and set aside. Now let’s work out some frustrations on some plain biscuits (Griffin’s Super Wine are the classic choice). Pop them into a large ziplock bag and lay out on the bench. Get your rolling pin out and make those biscuits pay. Make sure there are still a few chunky pieces about the size of peas for texture.
Dissolve the instant coffee powder in the vanilla extract and set aside. In a medium saucepan that is big enough to hold all the ingredients, melt the butter over a low heat until just liquid. Remove from the heat and thoroughly mix in the egg and sugar. Return the pan to the stove and heat gently, stirring often until bubbles just break the surface. This will cook the egg and make it safer to eat and also make it set up more firmly.
Mix in the vanilla and coffee followed by the crushed biscuits. Let the mixture cool in the saucepan for a bit before adding the white chocolate chips so they don’t melt like mine did! Once it’s all mixed, tip it into the prepared pan and press it down firmly and evenly.
Pop it into the fridge to cool completely.
While the slice is cooling off, make the icing. Throw all the icing ingredients together in a bowl and beat until fluffy with either a stand mixer or hand held beater. It will be quite soft and fluffy which is just what we want – like the foam on a cappuccino! Spread the icing evenly over the cooled slice and decorate with shaved chocolate or chocolate sprinkles. Pop it back in the fridge for ten minutes to set the icing slightly before cutting into squares.
Cappuccino Fudge Cake Squares
Prep Time : 20 mins | Cook Time : 0 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 12 squares
A super easy classic kiwi slice with a flavour twist.
- 115 gm | 4 oz | 8 tbsp butter
- 115 gm | 4 oz | 1/2 cup sugar
- 2 tbsp cocoa
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp instant coffee powder
- 250 gm | 8.9 oz plain biscuits – classically Super Wine.
- 250 gm | 8.9 oz | 1 1/2 cups icing sugar
- 40 gm | 1.5 oz | 3 tbsp butter
- 3 tbsp milk
- 1 tsp instant coffee powder
- 1/2 tsp vanilla extract
Line an 8 inch square shallow pan with baking paper and set aside. Put the plain biscuits into a plastic bag – preferably a ziplock one – and spread out into a shallow even layer. Roll over with a rolling pin until the biscuits are crushed. There should be some variation in the size of the pieces with some about the size of peas and others mostly dust. Set aside. Dissolve the coffee powder in the vanilla and set aside also.
Melt the butter in a saucepan big enough to hold all the ingredients – a normal medium sized one is fine. When the butter is just melted but not too warm stir in the sugar and then beat in the egg so that the mix is smooth and uniform. Return the saucepan to the stove and heat gently until just starting to simmer – bubbles will just start to break the surface.
Remove from the heat and stir in the vanilla and coffee, then the crushed biscuits. Leave the mix to cool a little in the saucepan before adding the white chocolate chips so they don’t melt. Tip the mixture into the prepared tin and press down firmly so the mix is in an even layer with a smooth top.
Put the slice in the fridge to cool completely. While the slice is cooling, make the icing. Put all the ingredients into the bowl of a stand mixer and beat on high for 5 minutes or mix with a hand held beater until fluffy.
When the slice is cold spread the icing evenly over the top and decorate with a dusting of chocolate shavings or sprinkles.
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