Donut Cake with Dripping Chocolate Glaze and Rainbow Nonpareils
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Chocolate Glazed Full Sheet 50th Anniversary Cake
3D 50th Anniversary Cake Enrobed in Chocolate Glaze
Baseball Cupcakes Dipped in Chocolate Glaze
3D Motorcycle Cake with Chocolate Glazed Berm and Wheels
I’ve used this same idea for dipping the wheels of car cakes too.
3D Pig Cake Covered with Chocolate Glaze ‘Mud’
Chocolate Glazed Spider Cake with Inlaid Spider Web Design
Chocolate Glazed Heart Cake with Inlaid Heart Vine Design
Glazed Flourless Chocolate Cakes
1 Cup Bittersweet Chocolate (chips or bar, chopped)
- 1 1/3 Cup High Quality Cocoa Powder
- 12 Tablespoons Unsalted Butter
- 2 Cups Granulated Sugar
- 1/2 Cup Canola (or vegetable) Oil
- 3/4 Cup Water or Coffee
For this formula, use a high quality chocolate and cocoa powder. Depending on where you live in the world, the best brands will differ. For U.S. shoppers, I recommend Ghirardelli Unsweetened Cocoa and Ghirardelli 60% Cacao Buttersweet Chocolate Chips, which are available in most supermarkets.
This sized recipe is best stirred gently by hand. For scaled up versions, a standing mixer with a whisk attachment set to the slowest speed is recommended.
5. Stir until all the lumps are gone. If lumps persist, strain the glaze through a chinois/fine sieve.
6. Allow the glaze to cool to a lukewarm/room temperature before use. Optimal control is achieved when glazing a cold cake so this recipe is calibrated to yield the loose pour required for a cold product. If you intend to glaze a room temperature cake, consider cutting a 1/4 cup of water from the recipe. In general, water can be added or subtracted to this formula to alter the density of the glaze.
How to Store Chocolate Glaze
To store glaze, cover its surface directly with plastic wrap. To reheat it, warm it over a simmering – not boiling – hot water bath or microwave it in a bowl on low power, stirring frequently. Chocolate is sensitive to hot temperatures. If overheated, the glaze may split or worse, scorch. A split glaze may be saved with the addition of more fat like melted butter. A scorched glaze cannot be saved.
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Excellent recipe! Glazed sugar cookies and it turned out beautiful! Will be using it on cup cakes next. Best recipe I have found!
Hi I made it, but the oil separe from the glace, how can I prevent this.
Try allowing it to cool then whisk vigorously.
Wow….it’s beautiful. I haven’t put it on the cakes yet, but…it’s beautiful cooling in the bowl. Satiny. Shiny. Too hot to taste yet but it LOOKS like a piece of art..wish me luck with it! (This coming from a gal who tried making fudge for the first time with 3 utter failures so far. Not from any recipes you might have, different pins)
Good luck, Barbara! By now, the cake is probably done. I hope the cake came out better than the fudge.
A work of art. Good enough to share with all the neighbors. Needed no adjustments. Wasn’t sickening sweet.
Thank you for sharing this recipe! Could you tell us what adjustments need to be made (if any) to use this formula with white chocolate?