Chocolate fudge icing

Chocolate fudge icing

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Prep: 15 mins Cook: 10 mins plus cooling


Covers 1 x 20cm sponge cake (serves 12)
Use this easy chocolate buttercream recipe for rich and smooth icing every time - ideal for finishing birthday, celebration or party cakes

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving (12)

  • kcal309
  • fat16g
  • saturates10g
  • carbs38g
  • sugars38g
  • fibre1g
  • protein1g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 100g milk chocolate, chopped into small pieces
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 200g slightly salted butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 400g icing sugar, sieved
  • 4 tbsp cocoa powder
  • 2 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…


  1. Put the chocolate in a heatproof bowl, suspended over a pan of barely simmering water. Stir every now and then until melted. (Alternatively, melt in the microwave, stirring the chocolate every 20 secs so it doesn’t burn.)

  2. Remove the bowl from the heat and leave to cool a little. Meanwhile, put the butter and icing sugar in another large bowl and mash with a spatula to combine (this will prevent you covering the work surface in icing sugar), then whisk with a hand mixer until smooth.

  3. Sift in the cocoa and pour in the melted chocolate and milk, then mix again until smooth, and use to ice your chosen cake immediately. Will keep in the fridge for up to a week, but remove an hour before using to bring it back to room temperature, and beat well.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Emma Milisic
10th Aug, 2019
Always use this and it goes down a treat with chocolate celebration cake. Always use dairy milk. Perfect
Clare Blanca
16th Mar, 2019
This is really disgusting. Way too much icing sugar so you can’t taste any chocolate or buttery flavour at all. So it tastes nothing like chocolate fudge just a big sugary overload.
28th Mar, 2018
Very easy to make. Used dark chocolate instead of milk and used to ice the ultimate chocolate cake for Easter .
9th Jan, 2018
One minute it wasnt beaten enough....the next minute it looked like brown cottage cheese! Very disappointed - lot of wasted ingredients. Not sure what i did wrong but just go careful on the whisking. Found a simple hand whisked icing sugar, soft butter and cocoa powder and milk recipe much more foolproof...and just as tasty.
30th Jan, 2017
Really good for filling and covering the Ultimate Chocolate Cake. Everyone loved it!
28th Sep, 2016
Not sure why this is called fudge icing because basically it is buttercream and very sweet with icing sugar and chocolate. This recipe makes a lot, too much for a 20cm cake. Would not make again.
18th Feb, 2016
lovely icing. I did half dark chocolate and half milk chocolate which worked really well.
12th Nov, 2015
Tasty - would recommend
23rd Aug, 2015
A bit dry because I forgot the milk, but tastes great.
Emma Milisic
10th Aug, 2019
Can you use this to cover a cake then drip ganache over the top??
goodfoodteam's picture
13th Aug, 2019
Thanks for your question. Yes, you can. Make sure the cake is chilled and the ganache has cooled sufficiently to have become thicker but still runny. for more a more detailed description of how to do it, check out this recipe:
23rd Feb, 2017
Is this icing suitable to be covered with fondant? Thanks
goodfoodteam's picture
3rd Mar, 2017
Thanks for your question Rose. Yes, you could use this underneath fondant. We'd suggest refrigerating first before doing so. Alternatively use a standard buttercream icing replacing some of the icing sugar with cocoa.
24th Nov, 2016
Could this be used underneath fondant?
goodfoodteam's picture
28th Nov, 2016
We'd suggest chocolate buttercream would be a better option. There is a recipe here, simply replace some of the icing sugar with cocoa powder.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?