“This cake icing is perfect for a 9x13 inch cake left in the pan. It is rich with chocolate flavor and married with one of chocolate's natural partners, espresso. I added instant espresso powder to the milk called for in the recipe, but I suppose if you wanted to omit the milk, you could just add the equivalent of freshly brewed espresso with it's exquisite crema. Or even go total latte.Getting the espresso flavor in there is the key.”
READY IN:
15mins
SERVES:
1
YIELD:
1 9x13 sheet pan cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Place unsalted butter, salt, cocoa powder, espresso powder dissolved in whole milk (or omit milk and go entirely with 6 tablespoons of freshly brewed espresso or 6 tablespoons of freshly brewed, unsweetened latte).
  2. Combine in a medium saucepan over medium heat and bring to a boil.
  3. When reaching a boil, immediately remove from heat and add vanilla and powdered sugar and nuts. Whisk into smooth paste. Pour immediately over warm cake, Let set. Doesn't take long. Enjoy.

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