Ingredients:

  • 1.5 cups powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp fine sea salt
  • 2 tbsp unsalted butter, melted
  • 3.5 tbsp whole milk
  • 1 tsp pure vanilla extract

Instructions:

  1. Sift the powdered sugar, cocoa powder, and salt directly into your mixing bowl. Note: This removes air pockets and clumps.
  2. Whisk the dry ingredients together for 30 seconds until the mixture is a uniform pale brown color.
  3. Pour in the melted butter and vanilla extract. Note: The butter should be liquid but not scorching hot.
  4. Add the milk one tablespoon at a time, whisking constantly.
  5. Continue adding milk until the glaze looks glossy and smooth.
  6. Stir vigorously for 1 minute to reach the ribbon stage. Note: This is when the glaze falls off the whisk in a continuous, thick stream that holds its shape for a second on the surface.
  7. Center your cooled cake on a wire rack with a baking sheet underneath.
  8. Pour the Cocoa Powder Cake Glaze slowly over the center of the cake, allowing it to spread naturally toward the edges.
  9. Tilt the cake slightly if needed to ensure the glaze drips down the sides in a velvety flow.