I'm going to make Candy's Chocolate Pound Cake tonight, and was quite taken with someone's suggestion of making a chocolate espresso glaze to pour over it... wasn't sure how to make this. I want it to be easy and require no heating. I was thinking cocoa powder, powdered sugar, espresso powder, and milk or water. But what proportions? (I tend to go big with the cocoa powder, to sometimes disastrous results). Anyone have a recipe out there or want to give a shot at proportions for me? I want a pourable glaze that will harden up a bit and be a delicious addition to things. Something simple to just add a little something to the cake.