When I made my first ever Bundt Cake, a Chocolate Bundt, I wanted a glaze rather than an icing. This is a really simple glaze and would be great on doughnuts, too. Which is handy as I am planning on making some of those soon…
It isn’t as thick as the Coca Cola Cake icing, but it sets up nicely and is perfect to drip down the sides of the Bundt Cake!
- 6 tablespoons butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 2 -2 1/2 cups sifted confectioners’ sugar
Melt the butter in a small saucepan over low heat, about 2 minutes.
Stir in the cocoa powder and milk. Cook the glaze, stirring, until it thickens and comes to a boil, about 2 minutes.
Remove the pan from the heat and stir in 2 cups of confectioners’ sugar, adding more if needed to make the mixture smooth and a little thicker than pancake syrup; don’t let the glaze get too thick.
Ladle the warm glaze over a room temperature cake and let sit until the glaze hardens, about 30 minutes.