Cocoa Fudge Sauce, Glaze, or Frosting

May 11, 2015

Test Kitchen-Approved

Author Notes: Easy peasy and versatile—my favorite bittersweet ice cream topping also makes a superb and easy to marble glaze for cakes. Alice Medrich

Makes: about 2 cups


  • 6 tablespoons (85 grams) unsalted butter
  • 1 cup (200 grams) sugar
  • 1 cup (90 grams) unsweetened natural or alkalized cocoa powder
  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 or 2 pinches salt, to taste
In This Recipe


  1. In a medium saucepan, melt the butter. Stir in the sugar and cocoa. Gradually stir in the cream. Heat over medium heat, stirring constantly, until the mixture is smooth and hot but not boiling. Remove from the heat and stir in vanilla and salt. Use warm as a sauce or glaze, or let it cool and spread like frosting. Store leftover sauce covered in the fridge. Reheat gently in pan of simmering water, or in a microwave on low.
  2. NOTE: To crumb coat a cake before glazing, let the sauce cool to a soft frosting consistency. Spread a very thin layer of it over the cake to glue to the crumbs and provide a smooth surface for the glaze. Refrigerate the cake for just 5 or 10 minutes to set the surface. To glaze the cake, reheat the remaining sauce gently, stirring until it is smooth, glossy, and pourable. Pour over the cake.

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Reviews (2) Questions (0)

2 Reviews

Sue September 16, 2018
Although this will probably be a great ice cream sauce, I would not recommend it as the cupcake topping. I'm pretty sure my 4 year old granddaughter would, since she had a great time dipping and twirling the cupcake so all the glaze wouldn't fall off before she set it right side up . On a positive note, sprinkles stick really well to the sauce/glaze.
m P. May 21, 2017
How do you do the white decorative part of the glaze?