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.
PrintChocolate Glaze
This chocolate glaze firms up nicely to make a shiny chocolate finish for cakes, doughnuts, brownies, and eclairs or cream puffs.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: 12 1x
- Category: Cakes, Chocolate, Frosting
Ingredients
Scale
- 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.
