A glossy chocolate glaze to drizzle over a Bundt cake. It's also great on cookies and doughnuts.
Great on a chocolate zucchini cake baked in a bundt. I made the glaze in the microwave using a pyrex glass measuring cup, at 45 seconds for the chocolate chips, butter and corn syrup, stirring until smooth then adding the vanilla. Tip: spray the measuring spoon with non-stick spray before measuring the corn syrup and it will slide right out.
Read MoreI am torn on reviewing this recipe. The flavor I would give 4 stars but the texture would be a 2. I am a baker and thought I would try this on my chocolate cake that I sell. I made this 4 times before rating this recipe. Satiny should not be the name of this recipe. It is grainy and hardens more than I would expect. I know that oer cooking choc will cause it to have this effect but that is not the case I would recommend doubling the corn syrup. Great flavor just does not make for a smooth "satiny" glaze.
Read MoreGreat on a chocolate zucchini cake baked in a bundt. I made the glaze in the microwave using a pyrex glass measuring cup, at 45 seconds for the chocolate chips, butter and corn syrup, stirring until smooth then adding the vanilla. Tip: spray the measuring spoon with non-stick spray before measuring the corn syrup and it will slide right out.
DO NOT USE A STOVE! Microwave 45 seconds, stir, microwave 45 seconds, stir. If needed, microwave in 15 second intervals, stir. EASY, EASY, EASY. Use it while it is warm!
I didn't have corn syrup so I substituted it with honey. I also didn't have a double boiler so I used a ceramic bowl in a saucepan of boiling water instead, and it still worked great! Easy and simple for amateurs like me!
In a word, excellent. This will be in my permanent recipe file and will be used over and over.
This recipe is great! I doubled the ingredients, tossed into a 4 cup glass measuring cup, microwaved for 30 seconds and stirred. It took about three rounds in the microwave before being smooth. The glaze hardens to a nice consistency. Thanks!!!!
Excellent texture and excellent flavor. I had the impression this would be a thin glossy liquid type glaze, but its more along the lines of a frosting. BUT STILL VERY GOOD! Thanks Ginger.
I am torn on reviewing this recipe. The flavor I would give 4 stars but the texture would be a 2. I am a baker and thought I would try this on my chocolate cake that I sell. I made this 4 times before rating this recipe. Satiny should not be the name of this recipe. It is grainy and hardens more than I would expect. I know that oer cooking choc will cause it to have this effect but that is not the case I would recommend doubling the corn syrup. Great flavor just does not make for a smooth "satiny" glaze.
I DON'T REVIEW RECIPES, BUT THIS ONE DESERVES TO BE RECOGNIZED! I've never made this any other way than this. Simply double the recipe, and put the chips butter & corn syrup in a 2 cup Pyrex measuring cup. Microwave on hi for 1 minute with a paper plate over it. Mix it well with a wire whisk, & microwave again on hi for 30 seconds. I use it on "Too Much Chocolate Cake" which is also on allrecipes. I've also used it to make the best chocolate covered strawberries anyone has ever tasted. (Dip them in the chocolate & put them on a tray lined with parchment paper or Reynolds Release non stick foil, & put them in the fridge to cool) Those will make you famous!
This is one of my favorite recipes from this site. It is super easy and so versatile - I've used it on cakes (a boxed cake mix made in a bundt pan and this make a great, pretty, quick treat), doughnuts, ice cream, brownies, eclairs, cream puffs, garnish for chocolate dipped strawberries (using white chips instead of semisweets), and even cookies. This is super!
Don't cook the chocolate chips with the corn syrup and butter. Just melt the butter and syrup together on low. Take it off the heat and add the chocolate chips. Stir them until they melt. Now you don't have to worry about the scorch that so many have had a problem with
This is a great, easy glaze. You can speed it up by melting the butter, chocolate, and corn syrup over medium heat, just stirring like mad so it doesn't burn. Add the vanilla last so it doesn't evaporate!
I made this yesterday to top the "easy chocolate chip pound cake", also on this web site. This was a very simple and great tasting fudge-like topping. I made it in a smal skillet over low heat and stirred like crazy. My only complaint is that I was expecting something a bit thinner, more glaze-like. Mine ended up being thicker, like a regular frosting. I did add more corn syrup and vanilla to thin it enough to drizzle over the bundt cake. I will make this again, maybe next time trying a mixture of chocolate and peanut butter chips.
Simple and yummy. Tips: When cooking with chocolate, the quality of the chocolate will hugely impact the quality of the finished product. In other words, USE GOOD CHOCOLATE! I used giradelli chips, but you could also use your favorite kind of baking chocolate in squares or chips. But a warning, there is no point using good chocolate if you're then going to use a microwave. Microwaving breaks down chocolate and hurts the chemical composition. If you don't have a double boiler, use low heat on the stove. It will still take only a few minutes to make this and the result will be far better.
I ADDED A PHOTO OF MY DONUT MUFFINS but I made them look like donuts by using a measuring cup and foil forming them into 'cups'. This recipe is delicious. I don't use light corn syrup. Instead, I use honey as a substitute. That was the ONLY thing I changed, and I followed the recipe exactly. I don't have a double boiler, so I just boiled water in a medium pot and placed a wok on top (or any saucepan/pot that doesn't sink down). I waited until it heated and then I pour the ingredients in there and it melted nicely. I did all that because we don't have a microwave. It was easy to do, and I'm very happy with the results. I used this glaze to pour on top of DONUT MUFFINS (recipe on this site). DELICIOUS!
Wonderful! My 20 year old daughter who is trying to learn to cook made this cake. She turns her nose up at everything. When she read sour cream in a cake she spat yuck. The cake turned out great. She was so proud of herself. Decreased the oil and added milk like others said. Will make many more times. Love this site using it to teach her to cook.
This is FANTASTIC! I used a sauce pan, and my "sure simmer" (very low) option on my stove top to melt this, it came out perfect! I will use this often, thanks so much Ginger!!
Outstanding glaze. Perfect as is, it dries firm but stays just a bit soft, is absolutely glossy and oh so rich. Can't wait to use this recipe again.
Very good, and easy to do. Poured very well over my chocolate bundt cake. I have added this recipe to my recipe box. I also liked that it didn't make such a large amount. Just enough for the average bundt cake.
I made this recipe once and it was amazing. Definitely 5 star frosting. My husband loved it so much he requested it on his birthday cake. I didn't have any semi-sweet chocolate chips on hand so I used milk chocolate instead. BIG mistake! It turned out lumpy and very unappetizing looking. Instead of drizzling beautifully over the edge of the cake it dripped in icky clumps off the sides. Moral of the story -- only use the semi sweet chips and your glaze will be perfect. DO NOT use milk chocolate chips for this recipe - it will NOT turn out the same! Fortunately, it still tasted okay and hubby was satisfied, but I felt really bad about his ugly cake. Had to make another and use the right chips to make it up to him. He was okay with that.
This glaze was perfect served hot over Too Much Chocolate Cake. Many compliments.
I made this today to put on some chocolate baked doughnuts. I just melted it all on the stove on (low) or 3 on my burner and it was fine. I never use a double boiler unless I am making large quantities of melted chocolate. It tasted like a thin ganache. At first I thought it might be to thin for a doughnut, but better to drizzle on a pound cake. But, after it sat until the doughnuts were done it thickened enough to dip the tops of them in. And, it worked perfect, thanks!
I used this recipe to 'frost' a chocolate bundt cake. I did it in the microwave like others suggested, and it made it nice and syrupy. I put it in a zip top baggie, cut a corner off, and used that to drizzle over the cake. It looked so professional! I topped it all off with mini chocolate chips on top. It looks so decadent!I only wish I had white chocolate chips on hand to make a white chocolate drizzle on top of the semi-sweet. Next time for sure! Oh yes, and the taste is wonderful!
I doubled the recipe (plus an extra tsp of corn syrup to thin out what was a rather thick glaze) and followed the advice of other reviews and microwaved the ingredients--stirring every 20 seconds. The double recipe made the perfect amount to drizzle over the "Too Much Chocolate Cake" recipe also on allrecipes--not completely covered, but not a light drizzle either. Utterly perfect. Will definitely use again.
This is an great chocolate glaze for Bundt cakes. For consistency, I give it 5 stars, but for taste I would give it 4 starts. It's good, but I like it really sweet. The glaze is great because it's not so thin that it all runs off the cake. It's thick enough to form it the way you like. It's also dries semi-hard and keeps a nice gloss.
Very easy and very good. I also made mine in the microwave, checking and stirring after 30 seconds, then again at two 10-second intervals. It was done in less than a minute. The texture was perfect for topping my chocolate pound cake, perfectly draping the sides. It made an ordinary cake look kind of elegant!
02.11.2010: AWESOME! :) 04.01.2011: I've played around with this recipe so many times and it's just the awesomest ever. Depending on the thinness (/thickness) of the glaze you desire, do adjust the butter and syrup. I usually use gloden syrup instead of corn syrup and only 2 tablespoons of butter. Thanks for sharing Ginger! (P.S. I even use left overs of this glaze with a slice of toast...Heaven!!) :D
Absolutely wonderful- make sure you use semi-sweet chocolate though- for some reason, when I used the milk chocolate or white chocolate, it just didn't work. I used this recipe for a cake glaze and also multiple times for chocolate strawberries.
It tasted pretty good but after refrigerating, even putting it in the microwave won't melt down the frosting. It's very hard if you put it in the fridge.
This glaze is excellent especially if you enjoy a peanut butter/chocolate combination. Substitute peanut butter for the butter and microwave all at medium power for 30 second intervals, stirring each time. This was perfect with the 'Too Much Chocolate Cake' recipe on this website! A definite keeper. YUMMY!
Wow! Really thick, rich, and delicious. Great drizzled on a chocolate cake with ice cream on the side! I made it for my daughters birthday.
Wow!!! Amazing!!! Put chocolate chips, butter & corn syrup in glass measering cup, put in microwave for 45 seconds, stirred, then added vanilla. So easy!! Poured over Too Much Chocolate Cake. PERFECT consistency! Will make again & again!!!
Tasty. Thought it was better with shortening instead of butter for a more glossy, smooth, and silky texture. Also, deeper chocolate taste with some instant coffee granules/small shot of expresso.
I've used this twice now, and it's just perfect the way it is! I glazed homemade donuts with it as well as drizzled it over a cake with peanut butter frosting. I also put a thin layer of this in the middle of the cake on top of the frosting and it looked very pretty. This glaze sets up very nicely.
Hoo Hoo, we fought over who got to lick the bowl after this one. I didn't change anything; I won't next time either, and believe you me, there *will* be a next time, boy howdy. I had tasted our cake and didn't care for it too much plain, so I had to do something to fix it. This is what fixed it, and how!
LOVE! LOVE LOVE LOVE!!! Nothing bad to say about this. Sort of like a fudgy frosting you would see on petit fours.
OMG. Incredibly easy. Unbelievably quick. I doubled the recipe and instead of Vanilla Extract, I substituted Kahlua and mixed the liqueur at the end. and I cheated!! and used the microwave instead- watch carefully as wattage varies between micorwaves- mine is 1200 watts. I placed ingredients in a glass measuring cup. I zapped it for only 60 seconds, took it out and stirred it. It was like SILK. Beautiful glaze on top of my Espresso Fudge Bundt Cake.
Good for what it was, too thick and sweet for me but everyone else loved it and it did just what it was supposed to. I made it in the microwave, however, 45 seconds, stir, 45 more seconds, stir and drizzle.
I didn't have any corn syrup so I took another reviewer's suggestion and used honey instead. Worked out great. I microwaved everything in a Pirex measuring cup for 30 seconds, then stirred until everything was melted and spread/poured over my bundt cake (Too Much Chocolate Cake, also from this site). It was the perfect consistency to run down the sides slowly, but it never reached the plate, so it was very neat. Looked and tasted very good. I even used the bit I had leftover on some strawberries. Great go-to recipe for chocolate frosting.
unbelievable! this is the BEST "glaze" i've found for my bundt cakes! i will be adapting it for my lemon glaze as well as some others. It must be the light corn syrup! beautiful shine and incredible flavor! thank you for this! on the "TOO MUCH CHOCOLATE CAKE" recipe you can find on this site, it's the perfect desert!!!
Best. Chocolate. Glaze. Ever. Used it on "Too much chocolate" cake (since I don't believe there can ever be too much chocolate. =) Everyone is gobbling it up at work today. Thanks!
My husband doesn't like icing on anything, but my brother wanted a chocolate pound cake with icing for Christmas. Before I take anything anywhere I make him taste test for me, as I am diabetic and he said it was great icing. That's a rave review. Susan, South Carolina
I'm sorry i couldnt give this a higher rating. It just tested liked melted chocolate chips. Which wasn't the taste i wanted for a glaze. Too strong! To recover from this recipe i added 2 tablespoons of powdered sugar and a large scoop of peanut butter. It covered up the strong chocolate taste. Im sorry.
Excellent look and consistency. Stiffens perfectly without being too hard, still very edible. REALLY great for dipping cupcakes into, it coats them so nicely and holds anything you might put on top, i.e. fruit, sprinkles, etc. Try it with the Too Much Chocolate Cake recipe in either cake or cupcake form. Wonderful. It also stores very well.
It was good but I thought it could be better.. I'm not sure what it was! I'm going to try again and see how it turns out!! Thanks for sharing but it was still good!
This is an incredibly versatile glaze that tastes great. I used it to frost "One Bowl Chocolate Cake III" for an extreme chocolate flavor. This recipe made enough for me to frost two 9-inch round cakes. I will definitely be using this chocolate glaze again!
Just made this glaze and am not sure how happy I am with it. I noticed looking at the posted pictures that in some it looked rather thick - which I was hoping for - and in others it looked rather thin. I decided to try it. I followed the recipe except I heated it in the microwave. It was too thin imo, so I let it sit to see if it would thicken any but it did not. I decided to try what one reviewer mentioned and thicken it with powdered sugar. Got it too thick and then thinned it with half & half. Things were just not going my way! The powdered sugar caused it to lose it's glossy look but that was restored with the addition of the half & half. The taste it okay but I'm not the biggest chocolate lover. It's now on the Chocolate Cavity Maker Cake I made from this site for my DD's birthday. I'll update after I serve it tonight. Sure wish I knew what accounts for the different consistencies. UPDATE: worked out fine, everybody loved it, said it tasted like fudge.
I put honey in instead of corn syrup (it was all I had), and it worked great. So yummy!
Really easy to make - ended up using wrapped chocolate pieces because I didn't have enough chocolate chips.
I just made the glaze and it turned out great! I had to make some adjustments. I didn't have any chocolate chips - so I had to use Bakers semisweet squares. I wasn't sure how many squares would equal 3/4 cup of chips. I went with 6 squares. In my uncertainty I used more butter - 4 tablespoons. And then added the 1 tablespoon cornsyrup. After microwaving 30 sec. and stirring, I felt the consistency wasn't going to be as thin as I wanted. So, I added 1tablespoon of butter. It turned out perfect - microwaved in 15 sec. intervals until it was done. Then I poured it over the bundt cake. It looks beautiful! And the flavor is great - I licked the bowl!
Good recipe, will try again with more sugar OR a different type of chocolate. Very satiny & good chocolate flavor but not sweet enough for me.
Amazing! I won't be buying store bought frosting ever again. I made this tonight to go over a fudge chocolate cake , added some powdered sugar and strawberries. It was a hit, to say the least. I too used the microwave (30 second intervals at half power) to melt it down. It was perfect! Thank you for sharing!
i added a splash of cream and 1 dark chocolate square! great for ontop of the french chocolate cake
Perfection! I used 1 c. chocolate chips, 1/2 stick butter, 2 tbsp. corn syrup and 1/2 tsp. vanilla to make a little more-just enought for two dozen cupcakes. Excellent consistency - thin enough to drizzle, but doesn't run off. Great topping for the Black Bottom Cupcakes I from this site. I just dipped the cupcakes in, and it was a smooth thick finish.
absolutely love this only because i used half semi sweet and half milk chocolate. when i used all semi sweet it was a little bitter for my liking.
This is so easy and looks beautiful. I have used it several times and have not been disappointed.
Tastes great, easy to make, but I have another recipe I would rather use because I think it drizzles better than this one, and that is important when you want the glaze to drizzle down the side of the cake and look nice.
Perfect and pretty. I used this recipe for my "Cream Filled Cupcakes" found on this site. The texture and taste was wonderful. I slowly melted in microwave (about 12 second intervals) stirring after every 12 seconds. I was able to dip cupcakes quickly and achieved nice coverage. When glaze started to get hard to work with (thick) I popped back into microwave for another few seconds.
WONDERFUL glaze! Perfect for cupcakes! I made the cream filled cupcakes using the Black Chocolate Cake recipe here and I just dipped the filled cupcakes into the glaze. I did use some milk chocolate chips (a little less than half) with the semi sweet. I ended up needing to make another batch because I made both jumbo and regular cupcakes. The regular sized cupcakes were the easiest to dip. The glaze is forgiving so you can use a cake spatula or spoon to cover spots that you miss. It hardens like a chocolate genache..LOVE it!
This couldn't have been easier! I put it in a 4 cup glass measuring cup, microwaved for 30 seconds, stirred, microwaved for another 20 seconds and added the vanilla. It was perfect on homemade eclaires.
Best glaze ever! I put all of it in a microwave bowl and micro for 60 seconds. Then add vanilla..stir and its done!
So incredibly easy and GOOD! I put all ingredients in a Pyrex measuring cup, microwave for 50 seconds, stir, and it's done! Makes just enough for one Bundt cake.
Yummy and gorgeous. I drizzed this over a chocolate pound cake, and one of my guests was surprised when I offered her a slice - she thought it was a decoration!
Made this recipe FOUR times in a day in different ways to prevent a grainy clumpy icing. The key is to melt the butter and Karo syrup in the microwave first until melted THEN add the chocolate chips and vanilla. Use a wire whisk to mix it up and it will be smooth and pourable. I did use the spoon to spread just a little and it worked perfectly and went down the sides. Pour while hot for best results. *I did use Nestle Chocolate Chips and it was good. For best results, use a higher quality of chocolate chips. Cakes were served at a wedding and were a hit!
Fantastic! Used this with the Too Much Chocolate Cake from this site, as well as banana splits. The glaze hardens a touch on ice cream, which was a fun surprise!
I made mine in the microwave too. So easy, so yummy - the perfect chocolate glaze!
Wonderful recipe and so easy! I used a pyrex measuring cup and a microwave, which was much nicer than using a double boiler. I also had semi-sweet bakers chocolate and chopped that up instead of chocolate chips. This glaze is perfect to go on top of the Fluffy Cake Donuts recipe!
I used this on the too much chococlate cake and it was amazing! I didnt have corn syrup so I used honey.
Made this to go on top of Marsha's Black Magic Cake, and it was divine. It also looked really nice, which is a bonus!
Perfect! Just the right flavor and consistency for my favorite chocolate cake. I also love that I don't have to break out the messy confectioner's sugar for this recipe. I know, lazy! But who doesn't love easy? I simply placed the first 3 ingredients in a Pyrex glass measuring cup and microwaved for two 45 second intervals, stirring in between, as others suggested. There is absolutely no excuse to use canned frosting when you can make this delicious homemade glaze in 90 seconds. Another plus: when the glaze sets it isn't as easily transfered to the foil or plastic wrap if you're transporting the cake w/o a carrier. Less mess:)
Super easy! Super tasty. If you want it to cover the whole cake you'll need to double it, but otherwise it looks pretty on a bundt cake drizzled! Like other reviews I threw it all in a pyrex safe bowl and microwaved for 45 seconds and then 15 and then 15 more and stirred in between. Super easy, super fast, super tasty!! I drizzled mine over the "Too much chocolate cake" from this site--it was to die for! :)
Yummy!! The only thing I did different is I used milk chocolate chips and it was so good!! I put the glaze on the double chocolate brownie cake and it was perfect!
Delicious! I would make a little more if you want to completely cover the cake, but it's enough to make it look as good as it tastes, especially with sprinkles. :)
I had a problem with this recipe. I followed the directions and ended up with a sludgy chocolate mess. I frosted one cake with it and then added about 3 Tbs of sour cream and whisked like a mad woman. The glaze became thinner and smooth. Both versions tasted great but the original was somewhat unsightly on one of the cakes.
This was too easy! I even had to use unsweetened chocolate since it was all I had on hand so I added more Karo syrup and it still came out perfectly.
Excellent. Made exactly per recipe, and drizzled over a chocolate-butterscotch bundt cake. This is the best chocolate glaze I've ever had. And ridiculously easy in the double boiler. Bravo!
I used this chocolate glaze on the Too Much Chocolate Cake recipe. It tasted great and wasn't too heavy. I followed others' suggestions to microwave it, which made it much easier. I will definitely use this one again.
I spread this glaze on top of the Passover Chocolate Torte found on this site -- excellent!
I made this to top the "Too much chocolate cake" recipe on this site. It was very easy to make & tastes good. I did not have light corn syrup so I substituted it with caramel syrup. I cooked it in the microwave as suggested by other reviewers & added the caramel syrup & vanilla after microwaving. 5 stars for how easy it was.
I substituted honey for the corn syrup like a lot of other ppl have done. But no one in my huge family liked the glaze.
