Oh so rich. This chocolate icing glaze will make any cake, pastry, brownie–whatever!–downright divine.
CHOCOLATE ICING GLAZE
(enough for a 9″ layered cake or a couple dozen cookies/cupcakes)
In large, heat-resistant bowl, add:
- 2 Cups Powdered Sugar
- 1/2 Cup Good Cocoa
- 1/4 Cup Hot (boiling) Water
>>use coffee in place of water for extra complexity & richness!
- 2 TB Vanilla
- 2TB Oil (your preference)
- pinch of salt
Blend until smooth. Consistency will be thick >>To maintain a workable, runny texture, put the bowl of glaze in a larger bowl that’s filled with hot water (as pictured).
For spreading on, a spatula is best. Or! With cakes and loaves, you can always pour the glaze over to create a nice drizzle pattern. With individual cupcakes, you can simply dip them in to coat their tops. Another possibility is to pour the glaze in a ziplock bag, close, then cut off a corner and pipe the glaze through it to create pretty designs on your baked goods.