“Found this recipe in 'The Perfect Cake' by Susan G. Purdy. I used it on RhondaJ's BEST EVER Banana Cake with Cream Cheese Frosting (#67256), instead of the cream cheese frosting. It pairs wonderfully with the banana cake. Very rich, and it offsets the sweetness of the cake. This glaze sets with a fine gloss and holds up well in hot weather. The consistency is rather fudge-like - creamy and smooth. You must whisk in enough water in the beginning (all at once) to prevent chocolate from seizing. Cakes coated with this glaze can be frozen. This recipe makes enough to glaze one 9-inch 2 or 3 layer cake.”
READY IN:
10mins
SERVES:
16
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

  • 12 ounces semisweet chocolate or 12 ounces bittersweet chocolate, chopped. (2 cups)
  • 6 tablespoons very hot water, more if needed.

Directions

  1. Double Boiler Method: Melt chocolate in a pan set over hot (not boiling) water.
  2. Stir until smooth.
  3. Microwave Method: Melt chocolate in a microwave-safe bowl.
  4. Microwave at LOW or MED for 30 sec.
  5. Remove and stir.
  6. If not completely melted, continue microwaving.
  7. Stir until smooth.
  8. Once chocolate is completely melted and smooth, whisk in the hot water all at once (not slowly or the chocolate may seize) until the mixture is satiny smooth.
  9. It will have consistency of softly whipped cream.
  10. If you wish the glaze to be thinner, whisk in another TB (or more) of hot water.
  11. Glaze the cake- tilt it to help glaze flow and/or use a spatula to spread.
  12. Let the glaze set.
  13. If the weather is too warm, refrigerate the cake to let glaze set.
  14. The gloss disappears in hot weather but returns at room temperature.
  15. Beware of fingerprints on the glaze; they show.

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