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
Plum Karpatka (Polish Cream Puff Cake)
With dramatic choux layers and fruit-rippled cream, it’s the drag queen of Polish desserts.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Morning Buns
Tender, buttery breakfast pastries with crisp caramelized edges, a fragrant cinnamon-orange filling, and a crackly sugar topping.
Mango Chicken Summer Rolls
Rotisserie chicken makes quick work of these no-cook rolls with a spicy peanut sauce.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
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.