SATINY CHOCOLATE GLAZE
A glossy chocolate glaze to drizzle over a Bundt cake. It's also great on cookies and doughnuts.
Provided by Ginger
Categories Desserts Frostings and Icings Chocolate
Time 18m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 23.9 g, Cholesterol 22.9 mg, Fat 18.1 g, Fiber 1.9 g, Protein 1.4 g, SaturatedFat 11.1 g, Sodium 68 mg, Sugar 18.6 g
GLAZED CHOCOLATE CAKE
This is an elegant and rich-tasting cake, but it is actually simple to prepare. Delicate curls of semisweet chocolate dress up the whipped cream for the ultimate garnish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Serves 10 to 12
Number Of Ingredients 12
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.
CHOCOLATE GLAZE II
Use this recipe to get a quick and easy chocolate glaze for icing the top of a chocolate Bundt cake.
Provided by Marsha
Categories Desserts Frostings and Icings Chocolate
Yield 12
Number Of Ingredients 5
Steps:
- In a small bowl, combine butter with sugar and cocoa.
- Add vanilla. Add milk gradually until smooth.
- Drizzle over cake.
Nutrition Facts : Calories 94.9 calories, Carbohydrate 21.6 g, Cholesterol 3 mg, Fat 1.2 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.7 g, Sodium 9.3 mg, Sugar 20.7 g
EASY CHOCOLATE CAKE
If the sides aren't perfectly glazed, press in chocolate shavings for an easy cover-up.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch round cake pan; line bottom with wax paper. Butter paper; dust with cocoa powder, tapping out excess; set aside.
- In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.
- Spread batter into prepared pan. Tap pan firmly on countertop several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven, Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up). Set rack over a rimmed baking sheet. Pour glaze over; spread gently to coat entirely. Let stand until set. Garnish with chocolate shavings. Serve with whipped cream.
CHOCOLATE GLAZED CHOCOLATE CAKE
Thank goodness it isn't a dream! Chocolate in four forms, including Betty Crocker® cake mix, makes this dessert extra chocolaty-and extra delicious.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 400, Carbohydrate 50 g, Cholesterol 65 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 34 g, TransFat 0 g
FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE
Provided by Abigail Johnson Dodge
Categories Dessert
Yield Yields one 9-inch cake.
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and heat the oven to 300°F. Lightly butter the bottom of a 9×2-inch round cake pan and line it with a round of parchment. Lightly butter the parchment and the sides of the pan and dust with cocoa powder. Tap out any excess.
- Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove the bowl from the water bath and set aside to cool slightly. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla, salt, and 2 Tbs. water. Beat on mediumhigh speed until the mixture is very foamy, pale in color, and doubled in volume, 2 min. Reduce the mixer speed to low and gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds. Add the cocoa powder and mix on medium low just until blended, about 30 seconds.
- Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 min. Don't overcook. Let cool in the pan on a rack for 30 min. If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake. Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around its sides, which is fine. Transfer to a cake plate. Cover and refrigerate the cake until it's very cold, at least 6 hours or overnight.
- Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Pour the warm glaze over the chilled cake and, using an offset spatula, spread the glaze evenly to within 1/4 inch of the edge. Refrigerate the cake until the glaze is set, 20 to 40 min. Before serving, remove the cake from the refrigerator and let it come to room temperature, 20 to 30 min. To serve, cut the cake into small, if not tiny, slices using a hot knife.
Nutrition Facts : ServingSize twelve generously., Calories 420 kcal, Fat 290 kcal, SaturatedFat 18 g, TransFat 33 g, Carbohydrate 37 g, Fiber 3 g, Protein 6 g, Cholesterol 125 mg, Sodium 80 mg, UnsaturatedFat 6.5 g
THE BEST CHOCOLATE GLAZE
I use this glaze on brownies, Bundt® cake, ice cream, or whatever needs a little chocolate. It's rich, decadent, and oh so easy!
Provided by Mary Taylor Dantzler
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 90 calories, Carbohydrate 11.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 3.3 g, Sodium 34.8 mg, Sugar 10.3 g
EASY CHOCOLATE BUNDT CAKE GLAZE
Simple to make with only three ingredients with a variety of uses. Great to use over Bundt cake because it sets up nicely. The extra sauce may be refrigerated and reheated to serve over ice cream or your favorite dessert. I came up with this once when I didn't have any confectioner's sugar to make a glaze for a Bundt cake.
Provided by TUNISIANSWIFE
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 3
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.
Nutrition Facts : Calories 173 calories, Carbohydrate 26.7 g, Cholesterol 11.1 mg, Fat 7 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 43.1 mg, Sugar 25.4 g
CHOCOLATE GLAZE
This thin chocolate glaze is the perfect icing for a quick cake, doughnut, or dessert topping. The icing firms up to make a glossy finish.
Provided by Diana Rattray
Categories Dessert Ingredient Cake
Time 10m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 62 kcal, Carbohydrate 8 g, Cholesterol 4 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 1 mg, Sugar 7 g, Fat 3 g, ServingSize 16 servings (1 jar), UnsaturatedFat 0 g
CHOCOLATE GLAZE
This chocolate glaze is so rich, shiny, and flavorful! It's perfect for garnishing drip cakes, topping donuts, or drizzling over bundt cakes. With just 4 simple ingredients, this sauce is to easy you'll find yourself making it over and over again.
Provided by Allie {Baking A Moment}
Time 10m
Number Of Ingredients 4
Steps:
- Place the cream in a small pot over medium low heat, until simmering.
- Pour the hot cream over the chopped chocolate (or chips).
- Add the corn syrup and vanilla.
- Whisk together until smooth.
- Drizzle while warm.
Nutrition Facts : Calories 131 kcal, Carbohydrate 12 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 10 mg, Sugar 10 g, ServingSize 1 serving
GLAZED CHOCOLATE LAYER CAKE
Light and airy cake is layered with rich chocolate filling and drizzled with glossy chocolate glaze for a dessert that will satisfy and delight no matter the season.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 55m
Number Of Ingredients 13
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).
Nutrition Facts : Calories 818 g, Fat 67 g, Fiber 2 g, Protein 15 g
EASY CHOCOLATE GLAZE
This basic chocolate glaze recipe can be used to glaze donuts, dip eclairs in, or drizzle over bundt cake. This glaze comes together in as little as 5 minutes!
Provided by Bettie
Categories All Recipes
Time 4m
Number Of Ingredients 2
Steps:
- Place the chocolate in a microwave safe bowl.
- Set the cook time to 2 minutes and start the microwave. Do not step away. Stop the microwave every 15-20 seconds and stir the chocolate with a rubber spatula. At first, the chocolate will still be solidified, but this will help to evenly distribute the heat.
- As soon as the chocolate is almost completely melted with only a few solid pieces left, remove it from the microwave. This will likely not take the full 2 minutes.
- Add the butter to the bowl and stir. The heat from the melted chocolate will melt the butter and the solid chocolate pieces to create a smooth glaze. Use immediately.
Nutrition Facts : Calories 0 calories
CHOCOLATE GANACHE GLAZE
Steps:
- Place the chopped chocolate in a bowl. Scald the cream. Pour the hot cream over the chocolate and gently stir to melt all the chocolate. This can be made up to 3 days before and reheated slightly for use. The glaze should drizzled over the puffs when its room temperature, or slightly warm, but still liquid. If the glaze is hot, it will drip too much.;
CHOCOLATE GLAZED CAKE DOUGHNUTS
Steps:
- Sift together the flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of an electric mixer fitted with a paddle, beat the eggs until foamy, gradually add the sugar and continue to beat until thick and yellow. Melt butter in a saucepan over low heat and combine with milk and vanilla extract. Stir the milk mixture into the egg mixture until blended. Add the dry ingredients to the wet ingredients and mix just until incorporated. Chill for 30 minutes to make it easier to roll and cut.
- Roll or pat the dough out on a heavily floured surface to about 1/4-inch thick, the dough is somewhat wet. Cut with a floured doughnut cutter, saving the holes. Transfer to a sheet of waxed paper and allow to air dry for 10 minutes. The dough will form a slight crust and absorb less fat when fried.
- Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Fry doughnuts until golden, about 5 minutes each side. To keep the oil temperature constant, fry 3 at a time. Fry the holes separately and drain on paper towels.
- For the chocolate glaze: melt butter and chocolate in a saucepan until melted, remove from heat. Whisk in confectioners' sugar until smooth. Gradually stir in the water until the mixture reaches the desired consistency. Dip the tops of the doughnuts in the glaze.
GLAZED CHOCOLATE CAKE WITH SPRINKLES
Provided by Lillian Chou
Categories Cake Mixer Chocolate Egg Dessert Bake Christmas Valentine's Day Kid-Friendly Anniversary Christmas Eve Engagement Party Party Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes1 (9-inch) cake
Number Of Ingredients 18
Steps:
- Make cake:
- Preheat oven to 350°F with rack in middle. Butter bottom and side of pan, then line bottom with a round of parchment.
- Sift together flour, cocoa powder, baking soda, baking powder, and salt into a bowl.
- Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to medium-low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture (batter will appear curdled).
- Transfer batter to cake pan and smooth top. Bake until cake begins to pull away from side of pan and a wooden pick inserted into center comes out clean, 35 to 40 minutes. Cool cake in pan 5 minutes, then invert onto a rack and cool completely, about 1 hour.
- Make glaze while cake cools:
- Bring cream to a simmer in a small heavy saucepan over medium heat, then pour over chocolate in a bowl and let stand 1 minute. Gently whisk until smooth, then stir in corn syrup. Cool completely, gently stirring occasionally, about 30 minutes (glaze will thicken).
- Carefully peel off parchment from cake. Pour glaze onto center of cake and spread to edges with a spatula. Decorate with sprinkles and/or nonpareils.
EASY WHITE CHOCOLATE GLAZE
An elegant and different spin on dark chocolate glazes; perfect for muffins, cookies, cakes, and scones.
Provided by JamesDeansGirl
Categories Dessert
Time 8m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Heat all the ingredients in a small saucepan over low heat, stirring constantly, until the white chocolate is melted and the mixture is smooth and of desired drizzling consistency.
Nutrition Facts : Calories 1165.3, Fat 54.7, SaturatedFat 33, Cholesterol 35.7, Sodium 208, Carbohydrate 168.3, Fiber 0.3, Sugar 123.9, Protein 10
CHOCOLATE CAKE FROM SCRATCH
Excellent chocolate cake from scratch with a twist. The coffee adds an extra dimension to the flavor. This has been everyone's favorite for years. A great recipe when paired with a cream cheese frosting. Very moist and enjoyable. You won't go back to a boxed cake again. Also makes great cupcakes.
Provided by Pat
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x13-inch baking pan.
- Combine flour, sifted cocoa, baking soda, and baking powder in a bowl. Combine milk, coffee, and vanilla extract in a 2-cup liquid measuring cup.
- Combine sugar, vegetable oil, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour mixture in 2 batches, alternating with milk mixture, beating batter briefly after each addition. Batter will be very runny. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and let cool completely.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 40 g, Cholesterol 21.7 mg, Fat 8.4 g, Fiber 1.8 g, Protein 3.6 g, SaturatedFat 1.8 g, Sodium 203.2 mg, Sugar 25.9 g
More about "glazedchocolatecake recipes"
EASY GLAZED CHOCOLATE CAKE DONUTS - COUNTRY CLEAVER
From countrycleaver.com
Servings 12Total Time 27 minsEstimated Reading Time 3 mins
GLAZED CHOCOLATE CAKE WITH STRAWBERRY SAUCE RECIPE | EAT ...
From eatsmarter.com
5/5 (1)Total Time 1 hr 45 minsServings 1
GLAZED CHOCOLATE CAKE RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Servings 8Estimated Reading Time 1 minCategory Cakes And DessertsTotal Time 2 hrs 10 mins
- Grease the bottom and sides of a springform pan (10-inch diameter) with a pat of butter. Line it with a sheet of parchment paper and butter it as well. Dust it with flour; collect the excess and keep it to the side. In a bain-marie over low heat, melt the butter and 14 ounces of chocolate broken into pieces, stirring continuously.
- As soon as it is melted, transfer the bowl to a cold work surface and let it cool. Blend the 5 egg yolks with the granulated sugar to obtain a fluid cream; add in the excess flour, combine, and then add in the melted chocolate.
- Beat the egg whites to stiff peaks and gently fold them into the batter. Pour the batter into the pan and bake at 320°F for 50 minutes. Remove the cake from the oven and let it cool for at least 30 minutes. Remove the cake from the pan, level the top if necessary, turn it over, and let it cool on a grate.
- In a bain-marie, melt 3.5 ounces of the chocolate with 3 tablespoons of powdered sugar, sifted directly into the bowl, until you obtain a glaze. Pour the glaze in the center of the cake and spread it across the entire surface with a spatula. Chop up the hazelnuts and the remaining chocolate, mix them together in a bowl, and sprinkle them on top of the cake.
GLAZED CHOCOLATE CAKE RECIPE | EAT SMARTER USA
From eatsmarter.com
Cuisine European, Swedish, ScandinavianTotal Time 1 hr 20 minsServings 1
THE 75 ALL-TIME BEST CHOCOLATE RECIPES | HUFFPOST LIFE
From huffpost.com
Author Julie R. ThomsonPublished 2015-10-28Estimated Reading Time 40 secs
HOW TO MAKE GLAZE | MRFOOD.COM
From mrfood.com
Estimated Reading Time 2 mins
SIMPLE COOKIE GLAZE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (83)Calories 60 per servingServings 0.67
GLAZEDCHOCOLATECAKE
From tfrecipes.com
BAKING RECIPES & IDEAS | EASY BAKING RECIPES | BETTY ...
From bettycrocker.co.za
WHITE CHOCOLATE GLAZE » LEELALICIOUS
From leelalicious.com
CHOCOLATE GLAZE FOR CHOCOLATE BUNDT CAKE - ALL INFORMATION ...
From therecipes.info
GLOSSY CHOCOLATE CHERRY CAKE, CHOCOLATE MIRROR GLAZE ...
From cookpad.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love