- 5 oz of butter
- 5 oz of icing sugar, sifted
- 4 tablespoons of cocoa powder
- 3 tablespoons of milk
(If you’re a proper choccy monster use double – I tend to make half as much again.)
Slowly and gently melt the butter in a pan (skim it if you want to to remove excess salt and impurities).
Add the cocoa and up the heat, cooking it gently for a minute or so, then add the icing sugar.
Add the milk gradually (you’ll know when to do this, as the icing sugar will eventually make your cocoa and butter the consistency of cement) and keep stirring until you have a glossy, smooth paste.
Allow it to cool, and then use half to sandwich your cake together, and half for the topping. It looks fabulous and tastes divine.