Glaçage fudge

Source: King Arthur Flour Baker’s Companion Cookbook

Note: This thick, deep chocolate frosting is poured, rather than spread over the cake. As it cools it becomes glossy and, if you haven’t messed with it a lot during the application, very smooth, a perfect surface for decorating.

Yield: Enough frosting for one 8 0r 9-inch layer cake, 9 X 13-inch layer, or 24 cupcakes


  • 8 tablespoons (1 stick, 4 ounces) butter
  • 1/4 cup (3/4 ounce) cocoa powder, natural or Dutch-process
  • 1/8 teaspoon salt
  • 1/2 cup (4 ounces) yogurt, regular, low-fat or nonfat, plain, vanilla or coffee
  • 4 cups (1 pound) sifted confectioners’ sugar
  • 1 teaspoon vanilla extract


  1. In a medium-sized saucepan, melt the butter over medium heat.
  2. When the butter is melted, stir in the cocoa and yogurt, and bring the mixture to a boil.
  3. Place the confectioners’ sugar and vanilla in a mixing bowl, pour the hot cocoa mixture over it, and beat until smooth.
  4. Working quickly, pour about half of the frosting over one cake layer, spreading it around the sides.
  5. Center the second layer over the first, and pour on the remaining frosting, spreading it evenly to the edge and along the side of the cake.
  6. Don’t scrape the very bottom of the pan, as the frosting stuck there won’t have a nice gloss and may be grainy.