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
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
