Baking / Chocolate / cooking / Eating In / New Zealand / Recipes

Aunty G’s Fudge Cake

Chocolate fudge cake is an absolute kiwi classic. I remember first experiencing it when I was  but a sprog myself on a rare visit to my aunty in the King Country of New Zealand. Mum got the recipe off her and we never looked back. It became trendy when I was in university and seems to have become a staple in New Zealand households and bakeries. You can also find something similar in Sydney called Hedgehog slice (although it normally contains dessicated coconut).

New Zealand chocolate fudge cake

It isn’t technically fudge at all, although it is very sweet. It is more of a slice made from biscuits (cookies) but it is a great little snack for kids lunch boxes, after dinner snacks, party snacks or special treats and it is such a simple recipe Bethany can make it on her own (with parental supervision on the stove of course).

Bethany made this batch by herself especially so I could post photos (and so she could practice her budding Masterchef techniques).


1 pack Arrowroot biscuits (You can use Marie biscuits (you may need two packs depending on the brand) or for a healthier alternative you can use Digestive biscuits).
1 cup sugar
250 gm butter
1 to 2 tablespoons cocoa powder
1 tsp vanilla essence
1 egg

Optional: raisins or sultanas or nuts

1 to 2 cups icing sugar
1 heaped tablespoon cocoa powder
1 tsp butter (softened)
2 tablespoons of water (may need slightly more depending on consistency)


smashing arrowroot biscuits

Place biscuits into a ziplock bag 6 to 8 at a time and seal, removing as much air as possible. smash with a rolling pin into small pieces and crumbs. Place smashed biscuits into a bowl and repeat until all biscuits have been smashed.

In a saucepan place butter and sugar and melt, stirring with a wooden spoon.

Once melted add cocoa powder and mix.

Once mixture has become a chocolate syrup add vanilla essence and simmer for a minute or so, constantly stirring so as not to burn.

Turn off heat and let cool slightly.

Remove egg from shell and beat.

Here is the slightly challenging part. You need to add the egg to the hot mixture without it cooking into scrambled egg. My advice is to have the crumbs ready to go and whisk the egg into the hot mixture quickly followed immediately by the crumbs. Stir to combine and cover the biscuit crumbs in the chocolate mixture. The mixture should not be runny once the biscuits are added. (If you’re including other ingredients add them now)

Line a slice pan with baking paper (grease with butter if desired).

Pour the mixture onto the slice pan and press down until around 1 cm thick. You will probably not fill the whole pan, don’t worry about it.

Place in the fridge to set for an hour or two.

To make the icing; In a bowl add the icing sugar and cocoa powder. Mix together with a spoon, add the butter and water. Mix to combine to your preferred consistency. Be careful when adding water to icing sugar – make sure to add no more than a teaspoon at a time (icing sugar becomes runny very easily). Cover the fudge cake with icing and place back into the fridge to set.

Once set, cut the slice into squares or shapes using a knife. Store in a container in the fridge. Slice will last for a week (although if you have children it will probably be gone within 48 hours).


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