Here’s a classic Australian Chocolate Slice (often called school chocolate slice). It’s simple, nostalgic, and perfect with icing on top ☕🍫
Australian Chocolate Slice
Ingredients
Slice
- 1 cup self-raising flour
- ½ cup cocoa powder
- 1 cup caster sugar
- ½ cup desiccated coconut
- 125 g butter, melted
- ½ cup milk
- 1 tsp vanilla essence
- 1 egg
Chocolate Icing
- 1½ cups icing sugar
- 2 tbsp cocoa powder
- 2 tbsp butter, melted
- 2–3 tbsp boiling water
Optional topping
- Desiccated coconut or sprinkles
Method
- Preheat oven to 180°C (160°C fan). Line a slice tin (about 20 × 30 cm).
- Mix dry ingredients: flour, cocoa, sugar, and coconut in a large bowl.
- Add wet ingredients: butter, milk, vanilla, and egg. Mix until smooth.
- Bake for 20–25 minutes, or until a skewer comes out clean.
- Make icing: sift icing sugar and cocoa, stir in butter and enough boiling water to make a spreadable icing.
- Ice while warm, then sprinkle with coconut if using.
- Allow to cool before slicing.
Tips & Variations
- For a moist slice, don’t overbake — it should be just set.
- Add ½ cup choc chips to the batter for extra richness.
- Swap coconut topping for hundreds and thousands for a school-fete vibe.
- Keeps well in an airtight container for 3–4 days.
If you want a no-bake version, a lunchbox-friendly tweak, or a Thermomix/air fryer adaptation, just tell me 🙂
