Chocolate/Espresso Pour Icing

1. 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. 2

   Combine in a medium saucepan over medium heat and bring to a boil.

3. 3

   When reaching a boil, immediately remove from heat and add vanilla and powdered sugar and nuts.

4. 4

   Whisk into smooth paste.

5. 5

   Pour immediately over warm cake, Let set.

6. 6

   Doesn't take long.

7. 7

   Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.