This post may contain affiliate links. See our Privacy Policy.
This chocolate glaze is smooth, glossy, and perfect for finishing cakes, brownies, doughnuts, éclairs, or cream puffs. It spreads easily when warm and firms up into a beautiful shiny coating that holds its shape without becoming brittle.
Because the glaze uses both unsweetened and semisweet chocolate, it has a rich balanced flavor, and the combination of confectioners’ sugar and boiling water makes it adaptable—thin for drizzling or slightly thicker for coating. It’s a classic, dependable glaze you’ll come back to again and again.
What You’ll Like About This Dish
Beautiful glossy finish. Sets into a shiny glaze that’s ideal for cakes and pastries.
Easy to control thickness. Add a touch more boiling water for a thinner drizzle or keep it thick for coating.
Versatile use. Works on Bundt cakes, brownies, doughnuts, and desserts that need a polished chocolate finish.
Ingredient Notes
- Semisweet chocolate: Adds sweetness and smooth texture to the glaze.
- Unsweetened chocolate: Deepens the flavor and keeps it from being overly sweet.
- Boiling water: Helps dissolve confectioners’ sugar and adjusts the consistency.
- Confectioners’ sugar: Thickens and sweetens the glaze; sift before measuring for smoothness.
- Corn syrup: Gives shine and helps the glaze set neatly.
- Vanilla extract: Adds warmth and rounds out the chocolate flavor.
Steps to Make Chocolate Glaze
- Set up a double boiler and melt the chocolate over low simmering water.
- Boil a small amount of water separately.
- Beat in the confectioners’ sugar and boiling water in small increments.
- Add the corn syrup and vanilla and blend until smooth.
- Adjust thickness with small amounts of boiling water as needed.
- Spoon or drizzle the glaze over cakes or pastries while warm.
Pro Tip:
For the smoothest, glossiest finish, sift the confectioners’ sugar before adding it and warm the glaze only gently—overheating can dull the shine.
Recipe Variations
- Thinner drizzle. Add a few extra drops of boiling water for a pourable, thinner consistency.
- Richer flavor. Use bittersweet chocolate in place of semisweet.
- Gloss enhancer. Add an extra teaspoon of corn syrup for an especially shiny finish.
- Mocha glaze. Add ½ teaspoon of espresso powder to the boiling water.
- Citrus twist. Add ¼ teaspoon orange extract or a pinch of zest for brightness.
Serving Suggestions
- Serve drizzled over Bundt cake, brownies, or pound cake.
- Pair with doughnuts, éclairs, or cream puffs for a neat, glossy coating.
- Add sprinkles, chopped nuts, or coconut before the glaze sets.
- Choose to rewarm gently if it thickens while you’re working.
How to Store
Refrigerate: Store leftover glaze in an airtight container for up to 1 week. It will firm up when cold.
Rewarm: Heat gently in a double boiler or microwave in short bursts, adding a drop or two of boiling water if needed to loosen.
Freeze: Not recommended, as the texture may become grainy when thawed.
Chocolate Glaze
Ingredients
- 1 ounce semisweet chocolate
- 1 ounce unsweetened chocolate
- 3 to 4 tablespoons boiling water
- 1 ½ cups confectioners' sugar
- 1 tbsp corn syrup, light
- ½ tsp vanilla extract
Recommended Equipment
- Saucepans
- Sifter or a mesh sieve
- Metal bowl
Instructions
- Pour about 1 inch of water in a saucepan. Bring the water to a simmer and then turn the heat to low.
- Place a metal bowl over the simmering water. Add the semisweet and unsweetened chocolate and heat until it has melted.1 ounce semisweet chocolate | 1 ounce unsweetened chocolate
- Sift the confectioners' sugar and then measure 1 1/2 cups.1 1/2 cups confectioners' sugar
- Add 1/2 cup of the confectioners' sugar and 1 tablespoon of the boiling water to the bowl with the melted chocolate. Whisk or beat with an electric mixer until smooth. Repeat with another 1/2 cup of the confectioners' sugar and another tablespoon of boiling water. Beat in the remaining 1/2 cup of confectioners' sugar and 1 more tablespoon of water.3 to 4 tablespoons boiling water
- Add the corn syrup and vanilla and beat or whisk until smooth.1 tbsp corn syrup | 1/2 tsp vanilla extract
- Spoon the chocolate glaze evenly over the cake and spread gently to cover the top and sides.
- Makes enough to ice a Bundt cake or cover an 8- or 9-inch one-layer cake.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
