Chocolate Glaze
When I made my first ever Bundt Cake, a Chocolate Bundt, I wanted a glaze rather than an icing. This is a really simple glaze and would be great on doughnuts, too. Which is handy as I am planning on making some of those soon…
Chocolate Glaze
It isn’t as thick as the Coca Cola Cake icing, but it sets up nicely and is perfect to drip down the sides of the Bundt Cake!
Chocolate Glaze
- 6 tablespoons butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 2 -2 1/2 cups sifted confectioners’ sugar
Melt the butter in a small saucepan over low heat, about 2 minutes.
Stir in the cocoa powder and milk. Cook the glaze, stirring, until it thickens and comes to a boil, about 2 minutes.
Remove the pan from the heat and stir in 2 cups of confectioners’ sugar, adding more if needed to make the mixture smooth and a little thicker than pancake syrup; don’t let the glaze get too thick.
Ladle the warm glaze over a room temperature cake and let sit until the glaze hardens, about 30 minutes.
http://www.food.com/recipe/Love-This-Chocolate-Glaze-281500
Your chocolate glaze looks so good. I hope it solves some problems I have in my own search for a good chocolate glaze.
It’s hard to find a recipe for a chocolate glaze that has a nice shine, good spreadability or pourability when you apply it to your cake (or as I hope to cream puffs), a strong chocolate taste while not overly sweet, and then a good consistency when set and ready to eat.
I’ve been looking more for a ganache type with no additional sugar just the whipping cream to give it substance because I am afraid I’m going to end up with something that’s just teeth rottingly sweet but not really chocolatey. How would you describe this one?
This is sweet. It pours well and sets well, but it is sweet and I reckon too sweet for what you need from your description. It is very chocolately, which is great, but it is sweet. I couldn’t eat too much of it… though on an eclair or profiterole it might be okay as the cream would cut the sweetness and it is only a bite.
Thank you for the information, Alison. I’ll keep looking.
I think that is the best idea. This is a good glaze but it could be too sweet for what you describe.