4 Tbsp unsalted butter
6 Tbsp unsweetened cocoa
6 Tbsp water
4 Tbsp sugar
• Melt the butter in a small saucepan over low heat.
• Stir in the cocoa and the cold water.
• Cook, stirring constantly, until mixture thickens. Do not boil.
• Remove from heat.
• Gradually add the sugar, beating it with a whisk until smooth.
• Add additional warm water, but only 1/2 teaspoon at a time, until the desired consistency.
• Pour glaze over top of cake.
• Let the glaze freely drizzle down the sides.