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Epicurious

Mocha Glaze

Recipe information

  • Yield

    makes enough for one 10-inch cake

Ingredients

2 cups confectioners’ sugar
1 tablespoon Dutch-process cocoa powder
1 tablespoon instant espresso powder
1/4 cup plus 2 tablespoons boiling water

Preparation

  1. Sift together sugar and cocoa powder into a medium bowl. In a small bowl, stir the espresso powder in the boiling water to dissolve. Pour the espresso mixture into the dry ingredients, and stir with a wooden spoon until smooth. Use immediately.

Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
TagsDessertCakeCoffeeBeveragesCocoaDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy5 Ingredients or FewerCookbooks
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