Chocolate Slice Recipe
This moist chocolate coconut slice is quick and easy to make. Great for lunchboxes.
Preparation time: about 20 minutes (excludes baking time).
Makes 16 pieces (each about 5cm by 5cm).
For accuracy, we use digital scales to weigh ingredients. Volume measurements are given in Australian Standard cups (250ml) and spoons (20ml tablespoon, 5ml teaspoon). We use salted butter in our recipes unless otherwise stated.
100g butter
60g dark chocolate
90g (1/3 cup + 1 tablespoon, lightly packed) brown sugar
1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence)
80g (1 cup) desiccated coconut
50g (1/3 cup) self-raising flour
75g (1/2 cup) plain flour
1 large egg (we use eggs with a minimum weight of 59g)
8g (2 teaspoons) coconut, for sprinkling on top of slice
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). Move oven rack to the middle shelf position (not necessary for a fan-forced oven).
Grease a 20cm square cake pan. Line with baking paper, extending the paper up the sides of the pan. The excess paper can be used as handles to lift the slice out of the pan.
Melt butter and chocolate together in a medium saucepan over low heat, stirring occasionally. When mixture is smooth, remove from heat and stir in brown sugar and vanilla. Add coconut and flours and stir to combine. Add egg.
Mix well (the mixture should be quite wet/sticky at this stage). Press mixture into prepared pan.
Bake for about 20-24 minutes (make the icing while the slice is baking). To test whether the slice is ready, lightly press on the edge and on the centre of the slice. The edges should feel firm, while the centre will still feel soft and give way slightly.
Remove from oven and spread with chocolate icing while slice is still hot. Sprinkle with extra coconut.
Allow slice to cool in tin. When cooled, cut slice into squares and store in an airtight container. Suitable to freeze.
Chocolate Icing
100g (2/3 cup + 1 tablespoon) icing sugar
8g (1 tablespoon) cocoa powder
20ml (1 tablespoon) milk
5g (1 teaspoon) butter, softened
Sift icing sugar and cocoa together into a small bowl. Add milk and butter, and stir until icing is smooth. © www.exclusivelyfood.com.au
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23 Comments:
I made this slice today very easy and turned out great.
I googled upon your site and was absolutely impressed. The way that you have the pictures along the way is inspired. Well done
Katherine Gilmore
I have now done a couple of your recipes, I tried the banana cake and the chocolate slice recipe, I have to say, I have never been the best at any cake or biscuit, I have done yours and they turned out perfect, going to try every recipe you have, fantastic website :)
This is a fantastic and easy recipe. I made it for morning tea at work and it took no more than 5minutes for my dish to be clean.
i have only tried a few of your recipes and loved them
thanks alot
I am only 12 but i do bake a lot i tried your choc carmel slice so simple my familys loved it said it was the best thing i have ever baked got something cooking now so got to go thanks for all the simple recipes
Hello, can you please tell me what size pan used for this recipe? Thanks!
We use a 20cm (8 inch) square cake pan for this recipe.
Mine turned out very dry and crumbly... how can I fix this for next time?
Many thanks :-)
Hi, Is the cake pan 20cm fron the inside base or from across the top?
thanks
This slice is absolutely delicious! I am making it for the second time today.
To the person whose slice turned out dry and crumbly: Did you use scales to weigh the ingredients? Did you use a 20cm square cake pan?
To the person enquiring about the cake pan: We use a pan that measures 20cm across the top (excluding the edges of the pan).
I made this today and I was a little disappointed. The taste was ok, but I thought it was a bit dry. I didn't overcook it; I think it could have been the amount of coconut in the slice (?)...then again I am not a huge coconut fan! My family still seemed to like it. I also made the Caramel Slice today and it was delicious!
I made this slice for some friends yesterday and they loved it! (So did I!!) Thank you! :)
I made the chocolate slice recipe, I must admit I thought it would be nicer
I was wondering if you could substitute raw sugar or caster sugar instead of brown sugar? or would this completely alter the taste?
We have only ever made this recipe using brown sugar, however, we can see no reason why raw sugar or caster sugar could not be substituted.
I've made this twice and both times it has come out crumbly. The taste is delicious however the texture seems wrong. I even tried adding a little extra chocolate & butter without success. And I used the correct size pan & baked at correct temp & time.
id say this was more like a cake :(
i was wrong about it being more like a cake. once i was patient and let it cool in the fridge this was an absolutely delicious slice!!
i know everyone says this but i absolutely loive your site and the pics you have with everything.
your recipes really make me fall in love with food - if you guys ever make a cook book i would love to buy it :)
I have made this recipe quite a few times now, i have never been disappointed. I use a slighty bigger square cake tin and just double up on the recipe! the more you cook it the harder it will be. i think 20 - 24 mins is perfect. usally pull it out after 20. with no egg will be much harder. love it. love the site. great work
I just made this recipe. I had to add 2 tsps more milk to the icing part as it was too thick - I am very careful with weighing & reading recipes. i took it out of the oven in 20 min as it looked like it was going to dry out. Popped it in the fridge after icing it, it was moist and tasted delicious! Thanks, great pictures for all your recipes!
Just found your site and I love the recipes. They're so easy to make and foolproof. This chocolate slice turned out really great. I used shredded coconut instead of desicated and put a tablespoon of espresso coffee instead of milk in the icing.
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