Mum's Chocolate Fudge Cake
- Crush your biscuits either by hand (place biscuits in a large clear plastic bag with no holes then bash them with a rolling pin) or in a food processor. It's up to you how fine to crush the biscuits - my Mum usually blitzes them in a food processor until they resemble fine breadcrumbs but you could always leave a few small bits of biscuit amongst the crumbs to add some crunch to the fudge.
- Prepare a tin for your fudge by lining it with some baking paper. To give you a rough idea of the size of tin to use, mine was 28 x 18cm with a depth of 3.5cm.
- Melt the butter & sugar in a saucepan on the stove until the sugar has dissolved. Remove from heat.
- Whisk the egg & add to the butter & sugar mix. Stir quickly to combine. Next add in the vanilla essence
- Add the crushed biscuits, sultanas & cocoa & mix until well combined.
- Pour fudge mix into your tin & pack down very tightly with your hands until the fudge base is level. Set in the fridge for an hour or so.
- To make the icing, sift the icing sugar & cocoa together. Add the vanilla essence & melted butter. Carefully add small amounts of hot water at a time, stirring well between each addition until you have a spreadable consistency. You don't want the icing too runny or else it will run off the sides of the fudge.
- Remove the fudge from the tin & place it on a chopping board. Remove the baking paper. Ice the fudge & leave it out at room temperature for the icing to set. TIP: If your icing starts to thicken up too much & becomes hard to spread, just wet your knife with some hot water first & this will make it easier to spread evenly.