Chocolate Cake Glaze Recipes

GLAZED CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch-round cake pan; line bottom with a round of waxed or parchment paper. Butter paper; dust bottom and sides of pan with cocoa, tapping out excess.
• Sift together cocoa, flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and 1 cup sugar until light and fluffy. Add eggs one at a time, beating well after each and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream and beginning and ending with the flour.
• Spread batter in prepared pan. Tap pan firmly on countertop once to eliminate large air bubbles. Bake until a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom-side up). Set rack with cake over a rimmed baking sheet. Pour glaze over cake, letting it run over sides; spread gently with an offset spatula or table knife to coat. Let set, about 30 minutes.
• If desired, whip cream and remaining 2 tablespoons sugar with an electric mixer until soft peaks form. Serve cake with whipped cream and chocolate shavings.

EASY CHOCOLATE BUNDT CAKE GLAZE

Steps:

• In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.

CHOCOLATE! CHOCOLATE! CHOCOLATE! BUNDT CAKE WITH CHOCOLATE GLAZE

Steps:

• Cake: Preheat oven to 350°.
• Grease and flour bundt pan, set aside.
• In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
• In another bowl, combine water, eggs, and vanilla mixing well.
• Add egg mixture to dry mixture and mix with spoon until just blended.
• Pour into prepared pan.
• Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
• Cool 15 to 20 minutes before removing cake from pan.
• When completely cool, drizzle cake with Chocolate Glaze.
• Chocolate Glaze: Combine all ingredients in bowl.
• Mix with spoon until smooth.

CHOCOLATE GLAZE OR FROSTING

Steps:

• Melt your butter.
• Add all other ingredients.
• Stir until well mixed and smooth.
• Add more water if you want it thinner at this point.
• If using as icing and you think it's too thick just let it sit for a few minutes.

CHOCOLATE GLAZED CHOCOLATE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
• In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
• Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes in pan. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
• In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle over cake. Store loosely covered.

CHOCOLATE-GLAZED HONEY CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x3-inch loaf pans.
• Mix 4 cups flour, 1 1/2 cups sugar, honey, eggs, oil, coffee, jam, baking powder, cinnamon, cloves, and baking soda together in a bowl until smooth; spread evenly into the prepared loaf pans.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Remove cake from pans and cool on a wire rack.
• Mix 1/2 cup sugar, cocoa powder, water, and 1 teaspoon flour together, stirring constantly, in a saucepan over low heat until mixture is smooth and thick, about 8 minutes. Remove saucepan from heat and add margarine and brandy; whisk until glaze is thickened. Refrigerate glaze until cooled, at least 15 minutes.
• Spread glaze over cooled cakes.

CHOCOLATE CAKES WITH GANACHE GLAZE

Steps:

• Preheat oven to 350 degrees. Butter two 8-inch round cake pans and dust with cocoa, tapping out excess. Sift cocoa, flour, sugar, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat on low speed until just combined.
• Raise speed to medium, and add eggs, buttermilk, warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
• Divide batter between pans. Bake until set and a toothpick inserted into center of each comes out clean, about 35 minutes. Let cakes cool in pans set on wire racks for 15 minutes. Turn out cakes. Let cool completely.
• Transfer 1 cake to a wire rack set on a rimmed baking sheet. Pour half the warm ganache over top; pour in center, then slowly but steadily pour around edges, allowing ganache to drip down sides and cover cake. Let stand for 15 minutes. Transfer cake to a cake stand. Repeat with remaining cake and ganache.
• Let cakes stand until set, about 3 hours at room temperature or 1 hour in the refrigerator.

CHOCOLATE SNACKING CAKE WITH TANGERINE GLAZE

Steps:

• Heat oven to 350 degrees. Grease a 9-by-9-inch pan and line with parchment paper, letting the two long edges hang over the sides by at least 2 inches.
• In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
• In a heatproof bowl, melt chocolate in the microwave in 30-second intervals, stirring in between. Or you can melt the chocolate in a double boiler over simmering water on the stove, stirring well. Whisk in hot coffee.
• Whisk together flour mixture, coffee-chocolate mixture, brown sugar, sour cream, oil, eggs and vanilla. Scrape into baking pan and smooth the top. Bake until the top is springy and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool completely before glazing.
• When cake is cool, make the glaze: Whisk together tangerine zest, tangerine juice and lemon juice, then whisk in confectioners' sugar. Taste, and if it's too sweet, add another drop or two of lemon juice. Pour glaze onto cooled cake, and spread to the edges. Let glaze set for at least 30 minutes before serving.

HARD CHOCOLATE GLAZE

Steps:

• Chop the chocolate into small pieces. Combine chocolate with butter in the top of a double boiler, over simmering water. Stir frequently until melted and smooth. Remove from heat.

GLAZED CHOCOLATE LAYER CAKE

Steps:

• Make cake: Preheat oven to 450 degrees, with racks in upper and lower thirds. Coat two 10 1/2-by-15 1/2-inch jelly-roll baking pans with cooking spray. Line with parchment paper; coat with cooking spray. Dust with flour, tapping out excess. In a bowl, whisk together flour and teaspoon salt.
• In a large bowl, using an electric mixer, beat eggs, yolks, and sugar on medium-high, 2 minutes; increase speed to high and beat until pale and thick, 5 minutes. Sift flour mixture over egg mixture; with a large rubber spatula, fold together until almost blended. Pour butter down side of bowl, folding to combine. Divide batter between pans; smooth with a table knife. Immediately transfer pans to oven and bake until cakes are golden brown and springy when pressed, 6 to 7 minutes, rotating pans halfway through. Let cool completely.
• Make filling: In a large bowl, stir together egg yolks, mascarpone, sugar, cocoa, orange zest (if using), and pinch of salt. In another large bowl, using an electric mixer, beat egg whites and pinch of salt until soft peaks form. With a large rubber spatula, fold one-third whites into mascarpone mixture; fold in remainder.
• Invert cakes onto a work surface and gently peel off parchment. Using a serrated knife, trim cakes to measure 10 by 15 inches, then cut each crosswise into thirds. Place 1 cake layer, golden side up, on a platter; brush with brandy and spread with 1 cup filling. Repeat with remaining cake, brandy, and filling, ending with a layer of brandy-brushed cake. Refrigerate until set, about 30 minutes.
• Make Chocolate Glaze. Pour over top of cake and spread so it drips down sides (or spread along sides). Cover and refrigerate 1 hour (or up to 2 days).

CHOCOLATE GLAZE

Steps:

• Melt chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and stir in milk and corn syrup. Use immediately.

SATINY CHOCOLATE GLAZE

Steps:

• In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
• Spread warm glaze over top of cake, letting it drizzle down the sides.

CHOCOLATE GLAZE

Steps:

• Gather the ingredients.
• Combine the butter and chocolate in a saucepan over low heat and stir until melted. (Be careful not to overheat the chocolate as it could seize.) Alternatively, put the chocolate and butter in a microwave-safe bowl and microwave on medium for about 1 minute. Stir and continue to heat for about 15 seconds at a time, stirring between intervals, until the chocolate and butter are melted and smooth.
• Sift the confectioners' sugar into a small bowl.
• Stir the sifted confectioners' sugar into the melted butter and chocolate. Beat the mixture, adding small amounts of boiling water until thinned as desired. If you happen to find it too thin, add a little more powdered sugar. If too thick, add more hot water.
• Slowly drizzle the chocolate glaze from the pot or bowl over your cooled, finish baked good. If desired, use a spatula to evenly distribute. How long the glaze will take to harden will depend on both the temperature of the glaze and the room. Once cool, it will harden.

THE BEST CHOCOLATE GLAZE

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

CHOCOLATE LAYER CAKE WITH CHOCOLATE GLAZE

Steps:

• For filling: Bring milk to simmer in heavy medium saucepan.
• Remove from heat.
• Combine sugar and cornstarch in large bowl.
• Beat egg yolks into sugar mixture.
• Gradually whisk hot milk into yolk mixture.
• Return mixture to saucepan.
• Whisk over medium heat until mixture boils and thickens, about 1 minute.
• Remove from heat; add chocolate, butter and vanilla and whisk until mixture is smooth.
• Transfer filling to medium bowl.
• Cool, stirring occasionally.
• Gently press plastic wrap directly onto surface of filling; cover and chill until cold, at least 3 hours.
• For cake: Preheat oven to 325°F.
• Butter 17 1/4 x 11 1/2 x 1-inch jelly roll pan.
• Line pan with parchment paper.
• Sift first 6 ingredients into large bowl.
• Whisk coffee, buttermilk, oil, eggs and vanilla in medium bowl.
• Add liquid ingredients to dry ingredients; mix just until combined.
• Transfer batter to prepared pan, spreading evenly.
• Bake cake until tester inserted into center comes out clean, about 20 minutes.
• Cool cake completely in pan on rack.
• Using small knife, cut around edges of pan.
• Turn cake out onto work surface.
• Peel off parchment.
• Trim tough edges.
• Cut cake crosswise into three 5x10 1/2-inch pieces.
• (Filling and cake can be made ahead. Keep filling refrigerated up to 2 days. Wrap cake layers in plastic and refrigerate up to 1 day.) Place 1 cake layer on platter.
• Spread half of filling over top.
• Top with second cake layer.
• Spread remaining filling over.
• Top with third cake layer.
• Pour lukewarm glaze over top and sides of cake, covering completely.
• Smooth sides with spatula.
• Refrigerate 2 hours.
• (Can be prepared 1 day ahead; cover and keep refrigerated.).
• Chocolate Glaze (Makes 3 cups): Bring cream to simmer in large saucepan over low heat.
• Add chocolate, whisk until smooth.
• Remove from heat.
• Stir in corn syrup.
• Cool glaze until barely lukewarm.

CHOCOLATE GLAZE

Steps:

• Bring the cream to a near boil in a small saucepan. Remove the pan from the heat and stir in the vanilla or espresso powder. Immediately add the chocolate chips. Tilt the pan this way and that so the hot cream runs over them. Set the pan aside for 5 minutes, then stir the mixture briefly to start smoothing it out.
• Let the mixture rest for another 2 to 3 minutes, then whisk briefly, until smooth. The glaze will be a little runny at first, perfect for drizzling on pound cakes and Bundt-type cakes. If you want slightly thicker coverage, such as on a cheesecake or sheet cake, you can let the glaze cool slightly before spreading it. If the sauce cools and starts to thicken and you need to rewarm it to thin it out, heat it very gently in a saucepan. You can also reheat it in a microwavable container, but proceed carefully so you don't burn the chocolate-microwave for no more than 15 seconds at a time, stirring between each round.

CHOCOLATE BUTTER GLAZE

Steps:

• Combine chocolate, butter and corn syrup in a heatproof medium bowl.
• Place in a skillet of barely simmering water.
• Stir frequently, until almost completely melted.
• Remove bowl from skillet and stir until mixture is smooth.
• Do not whisk or beat the glaze.
• Let stand at room temperature without stirring until cooled, thick and spreadable (about 30mins, depending on kitchen temp).
• You may also use microwave for the melting step (as I did), just mix the ingredients in a microwave-safe bowl.
• Nuke the mixture at LOW power for approx 20 sec, remove bowl, stir gently.
• Repeat until chocolate has melted and mixture is smooth.
• The first layer of glaze- Spread a very thin layer using 1/4 of the glaze over the top and sides of cake (cake must be at room temp).
• Be sure to smooth rough surfaces and fill in any cracks.
• Be careful not to get any crumbs into the bowl of glaze.
• This is the'crumb coat', and it gives the cake a smooth and even undercoat for the final glaze.
• The final glaze- Rewarm the glaze in microwave/double boiler for a few seconds.
• Stir gently until smooth.
• Do not overheat; glaze should be 90F for it to dry to a shiny finish.
• If necessary, cool to proper temperature.
• Once the final glaze has been applied, let cake stand at room temp until the glaze sets, about 15mins.
• NOTE: Do no re-spread glaze once it has set, or it will have marks and dull streaks.

FUDGY CHOCOLATE GLAZE

Steps:

• Place chocolate in a medium bowl. In a small saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes.

FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE

Steps:

• Make cake:
• Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
• Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
• Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
• Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
• Make glaze:
• Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
• Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.

CHOCOLATE WATER GLAZE

Steps:

• Double Boiler Method: Melt chocolate in a pan set over hot (not boiling) water.
• Stir until smooth.
• Microwave Method: Melt chocolate in a microwave-safe bowl.
• Microwave at LOW or MED for 30 sec.
• Remove and stir.
• If not completely melted, continue microwaving.
• Stir until smooth.
• Once chocolate is completely melted and smooth, whisk in the hot water all at once (not slowly or the chocolate may seize) until the mixture is satiny smooth.
• It will have consistency of softly whipped cream.
• If you wish the glaze to be thinner, whisk in another TB (or more) of hot water.
• Glaze the cake- tilt it to help glaze flow and/or use a spatula to spread.
• Let the glaze set.
• If the weather is too warm, refrigerate the cake to let glaze set.
• The gloss disappears in hot weather but returns at room temperature.
• Beware of fingerprints on the glaze; they show.