Fudgeglasyr (Swedish Fudge Frosting)

Yield: enough frosting to cover a one-layer 9" round cake

Ingredients

• ½ cup (80g) Nói Síríus 56% Bittersweet Chocolate, roughly chopped
• 4 Tbsp (57g) unsalted butter
• ¾ cup (95g) confectioners’ sugar
• 1 Tbsp (7g) Valrhona (or other Dutch-process) cocoa powder
• 4 ½ Tbsp whole milk

Directions

1. Melt chocolate and butter in a small saucepan over medium-low heat, stirring constantly. Pour into a medium heat-proof bowl, then allow to cool.
2. Add other ingredients to bowl. Whisk together until smooth and shiny. Chill in refrigerator for 15 minutes before decorating your cake.
3. After you frost your cake (and top with sprinkles!) allow to set in refrigerator for at least 30 minutes before slicing and serving.

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Adapted from: Fridas Bakblogg