Easy Chocolate Slice Recipe
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You’ll love how the chocolate shines in this Easy Chocolate Slice Recipe! Featuring a rich, cake-like base topped with a smooth, thick layer of silky chocolate icing. Consider this your go-to quick and easy slice for any occasion!
Easy Chocolate Slice Recipe
Indulge in the ultimate chocolate experience with this easy chocolate slice, where the rich, dense base blends seamlessly with luxuriously smooth chocolate icing, perfect for any chocoholic!
This chocolate slice is baked and it combines all-purpose flour, cocoa powder, and sugar blended with melted butter, egg, and semi-sweet chocolate chips.
The addition of chocolate chips brings a satisfying texture that perfectly complements the chocolate base and icing, making each slice irresistibly inviting and morish!
How to Make Easy Chocolate Slice
A full and detailed recipe card is at the bottom of this post.
Mix Dry Ingredients: In a large bowl, sift together the flour and cocoa powder. Whisk in both sugars until well combined.
Add Wet Ingredients: Make a well in the center of the dry ingredients. Add the melted butter and egg. Mix until combined into a thick batter. Gently fold the chocolate chips into the batter.
Bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Cool and Serve: Allow the chocolate slice to cool in the pan for about 10 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely before making the icing.
Chocolate Icing: Sift the powdered sugar and cocoa powder into a medium-sized mixing bowl to ensure no lumps. Pour in the melted butter and boiling water. Whisk until the mixture is smooth and thick.
Spread Icing: Pour and spread the icing over the completely cooled chocolate base.
Set in Refrigerator: Place the slice into the refrigerator to set for 1-2 hours or until the icing is set. Once set, cut the chocolate slice into squares or desired shapes and enjoy!
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Sifting: For the cake batter, sift the flour with the cocoa powder. For the icing, sift the powdered sugar. Sifting removes lumps commonly found in these ingredients and ensures there are no pockets/lumps of dry ingredients in the cake and icing.
- How to check the cake is baked: By inserting a toothpick into the center. If it comes out clean or with a few moist crumbs clinging to it, the base is ready.
- Slicing: For clean cuts, run your knife under hot water and wipe it dry between slices. This technique helps cut through the icing smoothly.
How to Crush Biscuits without a Food Processor?
If you don’t have a food processor, you can easily crush biscuits by placing them in a sealed plastic bag and using a rolling pin to gently crush them into fine crumbs. This method gives you control over the fineness of the crumbs and is a quick, mess-free solution.
Can I use milk chocolate chips instead of dark?
Yes, milk chocolate chips or even white chocolate chips can be substituted in the base of the slice.
Is there a Gluten-Free Option for the Biscuits in the Base?
Absolutely, you can use gluten-free Mariw biscuits, arrowroot biscuits, or digestive biscuits. Or choose any of your preferred gluten-free plain cookies that crumbles well to make the base.
What can I use instead of Marie Biscuits?
If you don’t have Marie biscuits, any mild-flavored, dry, and sweet biscuit like Digestive, or Graham crackers can be used as a substitute. These alternatives will provide a similar texture and flavor base for your chocolate slice.
How to store Easy Chocolate Slice
Room Temperature: Keep the chocolate slice in an airtight container at room temperature for 5 days to 1 week.
Freezing: For longer storage, wrap individual slices in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.
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Easy Chocolate Slice Recipe
Ingredients
Chocolate Base
- 1 cup (150g/5.3 oz.) all-purpose flour, scoop & leveled
- 3 Tbsp unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar, how to pack
- 1/2 cup 115g unsalted butter, melted
- 1 large egg, beaten
- 1/2 cup semi-sweet/dark chocolate chips
Chocolate Icing
- 1 cup (150g/5.3 oz.) powdered sugar
- 2 Tbsp unsweetened cocoa powder
- 30 g unsalted butter, melted
- 2 Tbsp boiling water
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- Mix Dry Ingredients: In a large bowl, sift together the flour and cocoa powder. Whisk in both the sugars until well combined.
- Add Wet Ingredients: Make a well in the center of the dry ingredients. Add the melted butter and egg. Mix until combined into a thick batter.
- Fold in Chocolate Chips: Gently fold in the chocolate chips into the batter.
- Bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool and Serve: Allow the chocolate slice to cool in the pan for about 10 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely before making the icing.
Chocolate Icing
- Sift: Sift the powdered sugar and cocoa powder into a medium-sized mixing bowl to ensure no lumps.
- Add Liquids: Pour in the melted butter and boiling water. Whisk until the mixture is smooth and thick.
- Spread Icing: Pour and spread the icing over the completely cooled chocolate base.
- Set in Refrigerator: Place the slice into the refrigerator to set for 1-2 hours or until the icing is set.
- Slice: Once set, cut the chocolate slice into squares or desired shapes and enjoy!
Notes
- Room Temperature: Keep the chocolate slice in an airtight container at room temperature for up to 4 days.
- Freezing: For longer storage, wrap individual slices in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.