SATINY CHOCOLATE GLAZE
A glossy chocolate glaze to drizzle over a Bundt cake. It's also great on cookies and doughnuts.
Provided by Ginger
Categories Desserts Frostings and Icings Chocolate
Time 18m
Yield 4
Number Of Ingredients 4
Steps:
- In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
- Spread warm glaze over top of cake, letting it drizzle down the sides.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 23.9 g, Cholesterol 22.9 mg, Fat 18.1 g, Fiber 1.9 g, Protein 1.4 g, SaturatedFat 11.1 g, Sodium 68 mg, Sugar 18.6 g
CHOCOLATE VELVET POUND CAKE WITH CHOCOLATE GLAZE
Steps:
- Preheat oven to 350 degrees. Position rack in lower third of the oven. On low speed with an electric mixer, mix the sugar, flour, cocoa, baking powder, baking soda, and salt until thoroughly combined.
- Add the softened butter, whole egg, and egg whites. Set a timer for 2 minutes as you begin beating on medium speed. As soon as the dry ingredients are moistened, increase the speed to high and continue mixing until the 2 minutes are up. Stir the optional espresso powder into the yogurt, if you are using it. Add the yogurt and vanilla to the batter. Beat at high speed for exactly 2 more minutes.
- Scrape the batter into the pan. Bake 30 to 35 minutes or just until a thin wooden skewer inserted in the center of the cake comes out clean. Do not over bake. Cool in the pan on a wire rack for ten minutes before unmolding on the rack to cool completely. Serve sprinkled with powdered sugar.
- Make the Glaze: In a small heavy bottomed saucepan, combine the brown sugar with the cocoa. Use a wooden spoon to stir in just enough milk to form a smooth paste. Stir in the remaining milk. Cook over medium heat until mixture simmers, and finally begins to boil, stirring constantly and scraping the sides and bottom edges of the saucepan religiously. Boil gently for 1 1/2 minutes, stirring constantly to prevent burning. Off heat, stir in vanilla. Cool to room temperature. Spoon glaze over cake.
CHOCOLATE-GLAZED POUND CAKE
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Microwave 6 ounces chopped bittersweet chocolate with 1 stick cut-up butter and 1 tablespoon honey on 75 percent power until melted, about 2 minutes. Whisk until smooth. Place a loaf of pound cake on a rack and drizzle with the glaze.
CHOCOLATE HAZELNUT POUND CAKE WITH SHINY CHOCOLATE GLAZE
Steps:
- Set a rack in the middle level of the oven and preheat to 350 degrees. Butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess.
- Place hazelnuts in the bowl of a food processor fitted with the steel blade and pulse continuously until finely ground.
- Bring a small pan of water to a boil and remove from heat. Place chocolate in a heatproof bowl and set over the pan of water, stirring occasionally, until melted. Remove bowl from pan and set aside.
- In a large mixer bowl beat the butter and 1/2 cup of the sugar until soft and light. Beat in the chocolate and scrape bowl and beater(s). Beat in the egg yolks, one at a time. Scrape bowl and beater(s). Stir in the ground hazelnuts and the flour by hand.
- In a clean, dry mixer bowl, whip the egg whites with the salt on medium speed, until they are frothy. Continue whipping the egg whites until they are white and opaque, and beginning to hold their shape when the beater(s) are lifted. Increase the speed and gradually whip in the remaining 1/2 cup sugar, continuing to whip the egg whites until they hold a soft, glossy peak.
- Stir a quarter of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula, continuing to fold until no streaks of egg white remain. Scrape the batter into the prepared pan.
- Bake the cake about 35 to 45 minutes, until it is well risen and a toothpick or skewer inserted between the edge of the pan and the central tube emerges clean. Place a rack on the pan and invert cake and pan to rack to cool. Remove pan after 5 minutes and allow cake to cool.
- For glaze, combine water, corn syrup and sugar in a saucepan and stir well to mix. Place over low heat and bring to a boil, stirring occasionally to dissolve sugar. Remove from heat and add chocolate. Swirl pan so that chocolate is submerged in hot syrup, then allow to stand 2 minutes. Whisk glaze smooth.
- Before glazing cake, cut a disk that will fit under the cake from stiff corrugated cardboard. Cut a hole in the canter corresponding to the central tube in the cake pan. Slide the cardboard under the cake and place it on a rack over a jelly roll pan. Pour glaze from pan onto highest point of cake, all around, allowing glaze to drip down outside and center of cake. Let glaze dry before moving cake.
CHOCOLATE GLAZE
This thin chocolate glaze is the perfect icing for a quick cake, doughnut, or dessert topping. The icing firms up to make a glossy finish.
Provided by Diana Rattray
Categories Dessert Ingredient Cake
Time 10m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Combine the butter and chocolate in a saucepan over low heat and stir until melted. (Be careful not to overheat the chocolate as it could seize.) Alternatively, put the chocolate and butter in a microwave-safe bowl and microwave on medium for about 1 minute. Stir and continue to heat for about 15 seconds at a time, stirring between intervals, until the chocolate and butter are melted and smooth.
- Sift the confectioners' sugar into a small bowl.
- Stir the sifted confectioners' sugar into the melted butter and chocolate. Beat the mixture, adding small amounts of boiling water until thinned as desired. If you happen to find it too thin, add a little more powdered sugar. If too thick, add more hot water.
- Slowly drizzle the chocolate glaze from the pot or bowl over your cooled, finish baked good. If desired, use a spatula to evenly distribute. How long the glaze will take to harden will depend on both the temperature of the glaze and the room. Once cool, it will harden.
Nutrition Facts : Calories 62 kcal, Carbohydrate 8 g, Cholesterol 4 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 1 mg, Sugar 7 g, Fat 3 g, ServingSize 16 servings (1 jar), UnsaturatedFat 0 g
CHOCOLATE CAKE GLAZE
Fast Glaze for cake, pastries, cookies, doughnuts.
Provided by idealchef
Time 5m
Number Of Ingredients 0
Steps:
- In a stainless steel bowl, put in the confectioners sugar.
- Keep the chocolate milk within reach.
- Whisk the chocolate syrup into the sugar. The sugar and syrup will combine and start to get very "tight".
- # Add a splash (1 oz) of chocolate milk to start to loosen the glaze. Keep whisking....
- # If glaze is still too tight to drizzle, add another splash of chocolate milk(1 oz)..keep whisking.
- # glaze should start to take on a liquid consistency. But you do not want it too thin.
- # You want this to be a sauce that clings to your pastry, but thinner than an icing.
- # drizzle over your cake, cookies, pastries...
- # Spinkle cake with crushed nuts, diced fruit, what ever..
THE BEST CHOCOLATE GLAZE
I use this glaze on brownies, Bundt® cake, ice cream, or whatever needs a little chocolate. It's rich, decadent, and oh so easy!
Provided by Mary Taylor Dantzler
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.
Nutrition Facts : Calories 90 calories, Carbohydrate 11.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 3.3 g, Sodium 34.8 mg, Sugar 10.3 g
CHOCOLATE GLAZE II
Use this recipe to get a quick and easy chocolate glaze for icing the top of a chocolate Bundt cake.
Provided by Marsha
Categories Desserts Frostings and Icings Chocolate
Yield 12
Number Of Ingredients 5
Steps:
- In a small bowl, combine butter with sugar and cocoa.
- Add vanilla. Add milk gradually until smooth.
- Drizzle over cake.
Nutrition Facts : Calories 94.9 calories, Carbohydrate 21.6 g, Cholesterol 3 mg, Fat 1.2 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.7 g, Sodium 9.3 mg, Sugar 20.7 g
FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE
Categories Cake Milk/Cream Mixer Chocolate Dessert Bake Vegetarian Kid-Friendly Anniversary Birthday Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 10 to 12
Number Of Ingredients 11
Steps:
- Make cake:
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
- Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
- Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
- Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
- Make glaze:
- Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
- Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.
EASY CHOCOLATE BUNDT CAKE GLAZE
Simple to make with only three ingredients with a variety of uses. Great to use over Bundt cake because it sets up nicely. The extra sauce may be refrigerated and reheated to serve over ice cream or your favorite dessert. I came up with this once when I didn't have any confectioner's sugar to make a glaze for a Bundt cake.
Provided by TUNISIANSWIFE
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 3
Steps:
- In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.
Nutrition Facts : Calories 173 calories, Carbohydrate 26.7 g, Cholesterol 11.1 mg, Fat 7 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 43.1 mg, Sugar 25.4 g
CHOCOLATE GLAZED CHOCOLATE CAKE
Thank goodness it isn't a dream! Chocolate in four forms, including Betty Crocker® cake mix, makes this dessert extra chocolaty-and extra delicious.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
- In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
- Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes in pan. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
- In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle over cake. Store loosely covered.
Nutrition Facts : Calories 400, Carbohydrate 50 g, Cholesterol 65 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 34 g, TransFat 0 g
CHOCOLATE GLAZE
This deep, dark chocolate glaze is the finishing touch for the Chocolate-Peanut Butter Cheesecake.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 10m
Yield Makes 1/2 cup plus 2 tablespoons
Number Of Ingredients 4
Steps:
- Melt chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and stir in milk and corn syrup. Use immediately.
CHOCOLATE! CHOCOLATE! CHOCOLATE! BUNDT CAKE WITH CHOCOLATE GLAZE
Need I say more...CHOCOLATE! Decadently rich and moist. Add a scoop of vanilla ice cream and you're in Heaven.
Provided by CCinSC
Categories Dessert
Time 1h5m
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Cake: Preheat oven to 350°.
- Grease and flour bundt pan, set aside.
- In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
- In another bowl, combine water, eggs, and vanilla mixing well.
- Add egg mixture to dry mixture and mix with spoon until just blended.
- Pour into prepared pan.
- Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
- Cool 15 to 20 minutes before removing cake from pan.
- When completely cool, drizzle cake with Chocolate Glaze.
- Chocolate Glaze: Combine all ingredients in bowl.
- Mix with spoon until smooth.
KAHLUA CAKE WITH CHOCOLATE GLAZE
Make and share this Kahlua Cake With Chocolate Glaze recipe from Food.com.
Provided by Stephanie K.
Categories Dessert
Time 1h10m
Yield 1 Cake
Number Of Ingredients 8
Steps:
- Preheat oven to 325. Mix all ingredients for cake together (except the chocolate chips) for about 4 minutes with electric mixer. Add 1°C Chocolate Chips. Pour into greased & floured Bundt Cake Pan. Bake at 325 for 50-60 minutes.
- Once cake is cooled and transferred to a cake plate, melt remaining 1 cup of chocolate chips and whipping cream on top of stove, stirring constantly until thoroughly melted. Add more whipping cream until you achieve the desired consistency. Spread over top of the cooled cake.
Nutrition Facts : Calories 7351.7, Fat 459, SaturatedFat 161.8, Cholesterol 1110.2, Sodium 4829.4, Carbohydrate 698.9, Fiber 32.4, Sugar 475.5, Protein 80.2
CHOCOLATE GLAZE
Steps:
- 1. Sift together the sugar and cocoa powder in a medium bowl. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.
CHOCOLATE CHIP CAKE WITH CHOCOLATE GLAZE
This is my absolute favorite cake, which I request every year for my birthday. It comes from a lovingly-used, almost-falling-apart Betty Crocker cookbook that my mother owns. It is very rich and somewhat dense with bits of chocolate chips throughout, creamy butterscotch filling and decadent chocolate glaze. It is best served with a large glass of milk or scoop of vanilla ice cream. It can be made as a layer cake or bundt cake (omitting the filling) with or without the glaze. (Note: Preparation time does not include time required for cooling cake or filling.)
Provided by MarthaStewartWanabe
Categories Dessert
Time 1h30m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl, combine all cake ingredients except chocolate chips and walnuts. Blend well with a handheld mixer, scraping the sides of the bowl with a spatula. Fold chocolate chips and walnuts (optional) into batter.
- Divide batter in half and pour evenly into two greased and floured round layer cake pans. Bake for 40-45 minutes or until toothpick inserted into center comes out clean. Cool on a wire rack for at least one hour before turning out.
- Carefully turn first cake out of pan onto cake plate with flat side on plate and round side facing up. With a knife, carefully trim the rounded edge to make a flat surface for the filling.
- For filling, stir together brown sugar, cornstarch, salt and water in a medium saucepan. Over medium heat, cook (stirring constantly) until mixture begins to thicken (to a pudding-like consistency) and boil. Boil and stir for one minute. Remove from heat. Cool for at least 10 minutes. Spread filling over top of bottom layer of cake.
- Carefully turn second cake out of pan. Place flat side of cake atop bottom layer of cake (covered with filling) with round side facing up. Do not trim rounded top surface of cake.
- For glaze, heat chocolate chips, butter and corn syrup over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Cool slightly. Spread over top layer of cake, allowing some of the glaze to drip down the sides of the cake.
- For bundt cake without filling, follow cake and glaze instructions. Baking time for cake may vary due to its being one layer instead of two. Turn cake out of bundt pan with flat side facing down and top with glaze as directed above.
Nutrition Facts : Calories 568.3, Fat 24.2, SaturatedFat 10.4, Cholesterol 73.8, Sodium 416.9, Carbohydrate 86.3, Fiber 2.4, Sugar 58.6, Protein 6.7
CHOCOLATE LAYER CAKE WITH CHOCOLATE GLAZE
A Chocoholic's delight! This cake is a bit time consuming to make, but worth the trouble! On the plus side, it can be made in stages, and assembled the day of serving. Prep time includes chilling time.
Provided by Dee514
Categories Dessert
Time 5h25m
Yield 1 Cake
Number Of Ingredients 21
Steps:
- For filling: Bring milk to simmer in heavy medium saucepan.
- Remove from heat.
- Combine sugar and cornstarch in large bowl.
- Beat egg yolks into sugar mixture.
- Gradually whisk hot milk into yolk mixture.
- Return mixture to saucepan.
- Whisk over medium heat until mixture boils and thickens, about 1 minute.
- Remove from heat; add chocolate, butter and vanilla and whisk until mixture is smooth.
- Transfer filling to medium bowl.
- Cool, stirring occasionally.
- Gently press plastic wrap directly onto surface of filling; cover and chill until cold, at least 3 hours.
- For cake: Preheat oven to 325°F.
- Butter 17 1/4 x 11 1/2 x 1-inch jelly roll pan.
- Line pan with parchment paper.
- Sift first 6 ingredients into large bowl.
- Whisk coffee, buttermilk, oil, eggs and vanilla in medium bowl.
- Add liquid ingredients to dry ingredients; mix just until combined.
- Transfer batter to prepared pan, spreading evenly.
- Bake cake until tester inserted into center comes out clean, about 20 minutes.
- Cool cake completely in pan on rack.
- Using small knife, cut around edges of pan.
- Turn cake out onto work surface.
- Peel off parchment.
- Trim tough edges.
- Cut cake crosswise into three 5x10 1/2-inch pieces.
- (Filling and cake can be made ahead. Keep filling refrigerated up to 2 days. Wrap cake layers in plastic and refrigerate up to 1 day.) Place 1 cake layer on platter.
- Spread half of filling over top.
- Top with second cake layer.
- Spread remaining filling over.
- Top with third cake layer.
- Pour lukewarm glaze over top and sides of cake, covering completely.
- Smooth sides with spatula.
- Refrigerate 2 hours.
- (Can be prepared 1 day ahead; cover and keep refrigerated.).
- Chocolate Glaze (Makes 3 cups): Bring cream to simmer in large saucepan over low heat.
- Add chocolate, whisk until smooth.
- Remove from heat.
- Stir in corn syrup.
- Cool glaze until barely lukewarm.
SKINNYGIRL'S CHOCOLATE CAKE WITH PEANUT BUTTER GLAZE
This healthy and easy recipe (with wheat-free and vegan options) makes an incredibly moist cake. It's from "A The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life", by Bethenny Frankel. If you want a chocolate glaze, use melted butter and omit the peanut butter. If you want a plain peanut butter glaze, omit the cocoa. You could also use a round or square cake pan.
Provided by blucoat
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350°F Put all of the ingredients in a bowl and stir until combined.
- Pour the batter into a loaf pan coated with cooking spray. Bake 40 to 50 minutes, rotating the pan about halfway through the baking time. When a toothpick inserted into the middle comes out clean, it's done.
- Let the cake cool completely, then top with Peanut Butter Glaze. Slice & serve.
- For the glaze: Combine all of the ingredients in a bowl and mix with a hand blender until the sugar crystal are dissolved. If they aren't dissolving, you can gently heat the mixture until they do. Heat on low on the stove or on 50 percent power in the microwave, stirring every 20 seconds. Be careful with splattering when blending.
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