Chocolate Glaze for Cakes, Brownies, and Pastry

This chocolate glaze is shiny and firms up nicely on cakes, eclairs, brownies, 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 of an 8-inch or 9-inch single-layer cake. It’s easily doubled for a larger cake or a big batch of doughnuts or cream puffs.

Chocolate Glaze

Diana

This chocolate glaze firms up nicely to make a shiny chocolate finish for cakes, doughnuts, brownies, and eclairs or cream puffs.

No ratings yet

Servings 12

Print Recipe Pin Recipe

Course cakes, Chocolate, Frosting

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Ingredients

  

1x2x3x

• 1 ounce semisweet chocolate
• 1 ounce unsweetened chocolate
• 3 to 4 tablespoons boiling water
• 1 1/2 cups sifted confectioners’ sugar
• 1 tablespoon light corn syrup
• 1/2 teaspoon vanilla extract

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 chocolate and heat until it has melted.
• Meanwhile, bring about 1/4 cup of water to a boil.
• Sift the confectioners’ sugar and then measure 1 1/2 cups.
• 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.
• Add the corn syrup and vanilla and beat until smooth.
• 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.
• Spoon the chocolate glaze evenly over the cake and spread gently.
• Makes enough to ice a Bundt cake or cover an 8- or 9-inch one-layer cake.

Keyword chocolate frosting, chocolate glaze

Tried this recipe?Let us know how it was!