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
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! 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.
CHOCOLATE BUNDT CAKE GLAZE
Make and share this Chocolate Bundt Cake Glaze recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- In a heavy saucepan over medium heat combine the condensed milk and chocolate chips; cook stirring constantly until the chips are melted and the mixture is smooth (do not allow the mixture to bubble).
- Remove from heat and stir in the vanilla.
- Cool slightly before drizzling over the bundt cake (mixture will thicken upon standing).
Nutrition Facts : Calories 174.8, Fat 7.1, SaturatedFat 4.3, Cholesterol 11.2, Sodium 43.6, Carbohydrate 26.9, Fiber 0.8, Sugar 25.7, Protein 3.2
CHOCOLATE BUNDT CAKE WITH PEPPERMINT GLAZE
I love making this just when the Christmas season starts - it totally gets me in the spirit of the holidays! (This actually tastes better the next day, in my opinion)
Provided by Daymented
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees (175 degrees C).
- Grease and flour a Bundt pan- mix the cocoa with the flour so it doesn't leave a white coating on the cake.
- Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla.
- Beat until smooth.
- Stir in chocolate chips by hand.
- Pour batter into prepared pan.
- Bake for 1 hour- but check it after 55 minutes just in case.
- Allow to cool.
- In a medium bowl, mix powdered sugar with peppermint extract (to taste- adjust as necessary), then mix a few drops of hot water.
- Stir stir stir.
- If it's too thick, add another couple drops of water.
- Drizzle over turned out cake.
- Sprinkle with crushed candy canes, if you got`em.
CHOCOLATE GLAZE FOR CAKES (THAT HARDENS)
This must be put onto a cold cake that has chilled from the refrigerator or it will not harden, this works wonderful for a bundt or tube cake, it may also be used for an ice cream cake --- this glaze firms up but does not turn rock hard
Provided by Kittencalrecipezazz
Categories Dessert
Time 2m
Yield 1 cup (approx)
Number Of Ingredients 5
Steps:
- Make certain that the cake has been chilled in the fridge before starting the glaze.
- In a 4-cup pyrex bowl or measuring cup or a microwave-safe bowl combine all ingredients.
- Microwave on HIGH for about 2 minutes or until melted and smooth, removing once to stir.
- Allow to sit at room temperature for about 5 minutes to allow to thicken enough so that it will not run off the cake (test out the consistency by drizzling a small amount over the top of the cake).
- Drizzle over top of the cold cake, then refrigerate (the glaze will harden even more when refrigerated).
Nutrition Facts : Calories 1444, Fat 101.7, SaturatedFat 42.6, Sodium 60.1, Carbohydrate 156.7, Fiber 9.9, Sugar 109.2, Protein 7.1
CHOCOLATE-CHOCOLATE CAKE (BUNDT CAKE)
This recipe is from Wilton and was printed on the packaging to my new bundt pan. With 2 cups semi-sweet chocolate chips, it can't be all bad! I glaze this cake with my Orange Chocolate Glaze found in Sesame Spice Cake With Chocolate Orange Glaze Recipe #132005.
Provided by PaulaG
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Spray 9 3/4 x 3 3/8 fluted bundt pan with non-stick cooking spray or lightly grease and flour pan.
- In a large pan, over medium low heat, melt 1-1/2 cups of the chocolate chips and butter together, stirring until chocolate is completely melted.
- Pour the chocolate mixture into large mixing bowl, add sugar; beating until well blended.
- Beat in eggs, one at a time, add vanilla.
- Combine flour, baking soda and salt; add to chocolate mixture alternating with milk; mix until smooth, stir in the remaining 1/2 cup chocolate chips.
- Pour into prepared pan and bake for 50 to 55 minutes or until cake tests done.
- Cool completely in pan, remove and drizzle with your favorite glaze.
CHOCOLATE CHIP BUNDT CAKE WITH CHOCOLATE GLAZE
This is another recipe that I have had for many years. Just finished making it again to take to a pot-luck. It is quick to put together because of the mixes. Hope you enjoy! 1/24th of this cake with the glaze would equal 7 Weight Watcher's Power Points - for those of you who track your points.
Provided by Trisha W
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Blend the first 6 ingredients.
- Fold in the 6 oz chocolate chips.
- Pour into a Bundt pan sprayed with Pam.
- Bake at 350 degrees for 1 hour.
- Glaze: Melt the last 3 ingredients and pour over completely cooled cake.
Nutrition Facts : Calories 6203.8, Fat 344.4, SaturatedFat 97.4, Cholesterol 815.4, Sodium 6786.9, Carbohydrate 764.6, Fiber 24.3, Sugar 529, Protein 61.1
CHOCOLATE POUND CAKE WITH CHOCOLATE GLAZE
This is a traditional southern recipe, that gets a little extra chocolatey taste from the glaze that is drizzled over the cake. From Southern Living
Provided by breezermom
Categories Dessert
Time 1h45m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 17
Steps:
- FOR THE CAKE:.
- Cream shortening and butter; gradually add sugar, beating well at medium speed with an electric mixer. Add eggs, 1 at a time, beating after each addition.
- Sift flour, baking powder, salt, and cocoa together. Add to creamed mixture alternately with the milk, beginning and ending with the flour mixture. Mix just until blended after each addition. Stir in vanilla.
- Pour batter into a greased and floured 10 inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 to 15 minutes; remove from the pan, and cool completely on a wire rack.
- Spoon Chocolate Glaze over the top of the cake, allowing it to drizzle down the sides of the cake. Sprinkle top of cake with chopped pecans, if desired.
- FOR THE CHOCOLATE GLAZE:.
- Microwave the chocolate baking squares in a large glass bowl at high for 1 1/2 minutes, or until melted, stirring twice. Add sugar and water, beating at medium speed with an electric mixer until blended. Add egg, and beat until blended. Add egg yolk, and beat until mixture cools. Add butter, 1 tbsp at a time, beating until blended. Serve over cake.
Nutrition Facts : Calories 979.5, Fat 55.1, SaturatedFat 28.5, Cholesterol 245.7, Sodium 512.3, Carbohydrate 118.6, Fiber 4.4, Sugar 86.4, Protein 12.2
CHOCOLATE MACAROON CAKE
This cake and its icing are made from scratch. I cook for a living and the people who I have tried this on love it!
Provided by Cathy
Categories Desserts Cakes Chocolate Cake Recipes
Time 3h10m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch bundt pan.
- To Make Filling: Beat egg white with 1 teaspoon vanilla until soft mounds form. Add 1/2 cup sugar gradually, beating until stiff peaks form. Stir in coconut and 1 tablespoon flour. Set filling aside.
- Dissolve the cocoa in the hot coffee. Separate the three eggs, setting the yolks aside. Beat the egg whites until soft mounds form. Gradually beat in 1/2 cup sugar until meringue stands in medium-stiff peaks.
- Combine the sour cream and the baking soda. Beat remaining 1 1/4 cups of the sugar, shortening, egg yolks, salt, 1 teaspoon vanilla and 1/2 of the of the cocoa mixture until light and creamy, about 4 minutes. Stir in 2 cups flour, the sour cream mixture, and the remaining cocoa mixture; blend well.
- Fold about 1/3 of the beaten egg whites into the batter to lighten it; gently fold in remaining egg whites.
- Turn 1/2 of the chocolate batter into the prepared pan. Place 1/2 of the coconut mixture on top. Cover with the remaining chocolate batter, then the remaining coconut mixture.
- Bake in preheated oven until a tester inserted in the center of the cake comes out clean, 55 to 65 minutes. Let cake cool completely before removing from pan and icing.
- To Make Icing: Combine 2 cups sugar and 1/4 cup cocoa powder; transfer to a saucepan. Add butter, corn syrup, and milk. Bring to boil over medium heat, stirring frequently, and let boil for 1 minute. Do not overcook! Remove from heat, let cool, and stir in 1 teaspoon vanilla. Beat icing until it is at a soft, spreading consistency; glaze cake.
Nutrition Facts : Calories 630.4 calories, Carbohydrate 102.6 g, Cholesterol 71.9 mg, Fat 24.1 g, Fiber 3.6 g, Protein 6.3 g, SaturatedFat 12.5 g, Sodium 421.8 mg, Sugar 76.2 g
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