Skip to main content
Epicurious
Cookbooks

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
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Edna Lewis Recipes to Add to Your Repertoire
Like “spectacular” breakfast shrimp and a lentil scallion salad.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Most-Saved Recipes in the Epicurious App This Week
Like basil chicken stir-fry and “company-worthy” cod.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.