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Melt butter in a medium saucepan over medium heat.
Add sugar and stir to coat in the butter.
Add milk and whisk until combined.
Add sifted cocoa and whisk well until no dry pockets remain.
Bring to a boil, stirring here and there, and scraping down the sides continuously. Boil until the mixture reaches 235–240°F (113–115°C).
Remove from heat and set aside on a cooling rack. Do not stir or agitate. Let it sit undisturbed until it cools to around 200°F (93°C). Stirring too soon can cause crystallization. You may give a gentle stir to reincorporate before pouring.
Pour over a fully cooled cake quickly and efficiently so the icing spreads evenly before it sets.