Basic Chocolate Glaze


by , July 12, 2017
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chocolate glaze for cake or doughnuts
Diana Rattray


This chocolate glaze is shiny and firms up nicely on cakes or doughnuts. The recipe makes enough chocolate glaze to ice a pan of brownies or a Bundt cake, and it will cover the top and sides an 8-inch or 9-inch single layer cake. It's easily doubled for a larger cake or a big batch of doughnuts or cookies.

Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes

Ingredients:


Instructions:

  1. Pour about 1 inch of water in a saucepan. Bring the water to a simmer and then turn the heat to low.
  2. Place a metal bowl over the simmering water. Add the chocolate and heat until it has melted.
  3. Meanwhile, bring about 1/4 cup of water to a boil.
  4. Sift the confectioners' sugar and then measure 1 1/2 cups.
  5. With an electric mixer or whisk, beat about 1/2 cup of the confectioners' sugar and 1 tablespoon of the boiling water into the melted chocolate. Repeat with another 1/2 cup of the confectioners' sugar and another tablespoon of boiling water. Beat in the remaining 1/2 cup of sugar and 1 more tablespoon of water.
  6. Add the corn syrup and vanilla and beat until smooth.
  7. The mixture should be thick but pourable. If necessary, add more boiling water, about 1/4 to 1/2 teaspoon at a time, as needed.
  8. Spoon the chocolate glaze evenly over the cake and spread gently.
  9. Makes enough to ice a Bundt cake or cover an 8- or 9-inch one-layer cake.

Makes About 8 to 12 Servings

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