Here is a recipe for a rich, not-too-sweet dark chocolate glaze that pours and sets well. It maintains its shiny luster due to the inclusion of oil. Here are some photos of cakes that I have made with this recipe.
I’ve used it to fully enrobe shaped cakes:
I’ve used it to partially enrobe cakes with a gluttunous dripping effect:
I’ve used it to dip the tops of sliced cake:
I’ve inlaid piped designs into its surface:
I’ve used it to make hundreds of these:
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
For this formula, use a high quality chocolate and cocoa powder. Do not use cheap knock-off brandslike Hershey’s, Nestlé (U.S. version), Merkens. If you live in Europe, do not use Family Chocolate. Read the label. If it says hydrogenated anything, it’s not real. In the U.S., where it’s harder to find decent chocolate, I recommend the following two products, 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.
1. In a large Mixing bowl, combine the oil, chocolate, and cocoa. Add the oil to the bowl first to lubricate the sides, preventing the cocoa from sticking and forming lumps.
2. Bring the butter, sugar, and water to a boil in a sauce pan. Watch carefully once it begins to simmer as it will boil over if left unattended. Pour the hot liquid over the oil, chocolate, and cocoa mixture.
3. Stir slowly with a whisk to incorporate.
4. Continue stirring gently with the whisk. Do not beat vigorously. The idea is to achieve a smooth emulsion without incorporating any unnecessary air bubbles. Run a spatula around the edges and bottom of the bowl to incorporate any dry bits that may remain.
After a few minutes, the glaze will begin to turn glossy.
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 frozen cake so this recipe is calibrated to yield the loose pour required for a cold product. If you intend to glaze a non-frozen 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.
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.