Chocolate Glaze For Chocolate Bundt Cake Recipe 455

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 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.

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-GLAZED CHOCOLATE BUNDT CAKE

Steps:

• 1. preheat oven to 325 degrees. spray bundt pan with nonstick spray.
• 2. To make cake, whisk together first five ingredients in a medium bowl, set aside
• 3. Combine coco powder, chopped chocolate and espresso pwder in a small bowl. Pour boiling water over cocoa mixture until chocolate is melted and mixture is smooth. Stir in vanilla.
• 4. Whisk together buttermilk, oil, egg and egg white in a large bowl. Stir in cocoa mixture until blended. Gradually add flour mixture, stirring until just blended. Stir in chocolate chips.
• 5. Pour Mixture into bundt pan and bake until toothpick inserted in center comes out clean, 45-50 min. Let cool in pan on wire rack 1o minutes. Remove from pan and let cool completely on rack.
• 6. Glaze: Whisk together glaze ingredients in a small bowl until smooth. Let stand until cool and thickened, about 15 minutes. Place cake on serving plate, Pour glaze over, allowing to drip down sides of cake. Let stand about 10 minutes
• 7. To dress up cake, run vegetable peeler across a bar of room temperature chocolate to make curls.
• 8. Per Serving: (1/24 of cake) 172 cal, 6 g fat, 2g sat fat, 0 g trans fat, 9 mg cholesterol, 136 mg sodium, 28 g carbs, 1 g fiber, 3 g protein, 45 mg calcium

CHOCOLATE BUNDT CAKE GLAZE

Steps:

• In a heavy saucepan over medium heat combine the condensed milk and chocolate chips; cook stirring constantly until the chips are melted and the mixture is smooth (do not allow the mixture to bubble).
• Remove from heat and stir in the vanilla.
• Cool slightly before drizzling over the bundt cake (mixture will thicken upon standing).

GLAZED CHOCOLATE BUNDT CAKE RECIPE

Steps:

• Make sure all the ingredients are at room temperature (except for the water).
• Preheat the oven to 350°F / 180°C (conventional oven). Grease a 12 cup bundt pan, making sure to get all the nooks and crannies. Dust the inside of the pan with cocoa powder. Set aside.
• In a large mixing bowl, place the white sugar, large eggs, sour cream, milk, vanilla, salt and vegetable oil. Whisk until smooth.
• Whisk the flour, cocoa powder and baking soda together. Add the dry ingredients into the wet ingredients. You can sift all the dry ingredients directly into the wet ingredients as well.
• Fold the dry ingredients into the wet ingredients until mixed through.
• Add the hot water or hot coffee and whisk until the water is mixed well into the batter. Do not over mix the batter.
• Immediately pour the batter into the prepared bundt pan. Keep the pan on a baking tray to make it easier to move the pan around.
• Bake the cake in the preheated oven for 50 - 60 minutes, or until a toothpick inserted into the cake comes out clean.
• Remove the cake from the oven and let it rest for 10 - 15 minutes.
• Flip the cake out onto a cooling rack. Let the cake cool to room temperature.
• Once the cake is cooled, cover the cake with plastic wrap / cloth napkin / or the bundt cake pan, until you're ready to pour the glaze.
• Place the cake on the wire rack, and then place the wire rack on a baking tray. When the ganache and cake have cooled, you can pour the ganache carefully over the cake.
• Allow the glaze to set, then move the cake onto a platter.
• Serve the cake just as is, or with whipped cream.
• If you're using chocolate bars or larger chocolate chips, chop the chocolate into smaller pieces and place them in a medium-sized bowl. Cut the butter into smaller pieces and set aside as well.
• Place the heavy cream and salt in a small saucepan. Heat over medium high heat and stir to dissolve the salt.
• Heat until the cream is starting to simmer.
• Remove from the heat and pour the heavy cream over the chocolate. Let it sit for about 30 seconds and whisk to create a smooth ganache.
• While the ganache is still warm, add the butter and whisk until the butter is melted and mixed through the ganache well.
• If the ganache looks "curdled" or split, use a stick blender to blend the ganache until it's smooth and shiny again.
• Let the ganache cool to room temperature (about 72 - 76°F). While the ganache is cooling, periodically whisk it to make sure that the ganache is not lumpy.
• The warmer the ganache, the thinner the glaze will be (and the cooler the ganache, the thicker the glaze). Depending on how thick or thin you want the glaze to be, you may have some glaze leftover.
• You can store any leftover ganache to make hot chocolate or chocolate milkshake later!

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! 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.