Total Time
15mins
Prep 5 mins
Cook 10 mins

This cake icing is perfect for a 9x13 inch cake left in the pan. It is rich with chocolate flavor and married with one of chocolate's natural partners, espresso. I added instant espresso powder to the milk called for in the recipe, but I suppose if you wanted to omit the milk, you could just add the equivalent of freshly brewed espresso with it's exquisite crema. Or even go total latte.Getting the espresso flavor in there is the key.

Ingredients Nutrition

Directions

  1. Place unsalted butter, salt, cocoa powder, espresso powder dissolved in whole milk (or omit milk and go entirely with 6 tablespoons of freshly brewed espresso or 6 tablespoons of freshly brewed, unsweetened latte).
  2. Combine in a medium saucepan over medium heat and bring to a boil.
  3. When reaching a boil, immediately remove from heat and add vanilla and powdered sugar and nuts. Whisk into smooth paste. Pour immediately over warm cake, Let set. Doesn't take long. Enjoy.

Reviews

(1)
Most Helpful

This was very sweet and did not compliment the richness of the espresso very well. It pours quite well though. I think I want to cut back the sugar a little next time and go with the freshly brewed latte option. Made and reviewed for PAC Fall 2008. Thanks :)

LilPinkieJ October 12, 2008

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