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
2-Ingredient Chocolate Mousse
It comes together in a blender and just happens to be dairy-free.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
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.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
Extra-Creamy Hummus
The best homemade hummus starts with an unexpected ingredient: ice cubes.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
Easy Banana Bread Recipe
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.