Shiny Chocolate Glaze
This is the topping I like to use on my husband's annual birthday Boston Cream Pie. It would also be delicious as a topping for donuts. The recipe comes from The Cake Mix Doctor by Anne Byrn.
- 2 tablespoons butter
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup heavy (whipping) cream
- 1 cup confectioner's sugar, sifted
- 1 teaspoon pure vanilla extract
Preparation time 10mins
Cooking time 10mins
Melt the butter in a small, heavy saucepan over low heat. Add the cocoa powder and cream and stir until the mixture thickens, 2 minutes. Do not boil. Remove the pan from the heat and stir in the confectioners' sugar and vanilla until the mixture is smooth.
Spoon the glaze over the cooled cake of your choice.