A decadent two-ingredient Chocolate Glaze that’s the perfect finishing touch for any homemade cake or donut!
Use this easy and delicious chocolate glaze on an extensive range of desserts and baked goods like cakes, ice cream, donuts, cookies, or bars.
This recipe makes enough chocolate glaze to drizzle over a Bundt cake, and it is easily doubled if you have a big batch of donuts to cover.
This icing sets to make a beautiful finish.
Why This Recipe Works
- Using simple ingredients makes this something you can whip up in no time!
- Utilizing bittersweet or dark chocolate gives this glaze an intense taste that that’s just fantastic!
- The cream cuts the sweetness providing it a richer flavor profile.
Every baker needs a good chocolate glaze in their repertoire. It’s a simple thing that can really add so much to a dessert. For me, it adds an indulgent dripped topping to my Chocolate Ganache Cake, a decadent drizzle on my Chocolate Mayonnaise Cake, or a rich topping to my chocolate donuts.
What Chocolate Is Best
For this recipe, use Dark Chocolate with around 54.5% cocoa solids as it is delicious, not too sweet, and melts quickly. The better quality chocolate, the better the results.
You can substitute with other types of chocolate, but it may not set so it would only be suitable for an icing type glaze.
How To Make Chocolate Glaze
- Heat the cream until it just begins to simmer.
- Pour it over the chopped chocolate.
- Stir until the chocolate has fully melted and mixes with the cream.
Step By Step Instructions
In a small saucepan, heat the cream until it just begins to simmer. Then pour it over the chopped chocolate.
Let the hot cream and chocolate sit a minute to soften the chocolate.
Then gently stir with a wooden spoon until the chocolate has fully melted and the mixture is smooth.
Then cover and set aside until it is set enough to for your desired use.
Erren’s Top Tips
- To thicken quickly, place in the fridge and mix every 10 minutes to assess the thickness.
- Use as soon as possible as the glaze will thicken and set with time. If you are not using it right away, keep it covered with plastic wrap. If it thickens, heat it briefly in the microwave to thin it out again.
- To freeze glazed desserts such as donuts or cookies, arrange them on a flat pan in a single layer; freeze and then move them to a storage container. Label and freeze the cookies for up to 3 months.
Other Great Frosting recipes
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Let’s Make Chocolate Glaze
Ingredients
- 7 ounces dark chocolate about 54 to 55% cocoa chopped
- ¾ cup heavy cream or whipping cream
Instructions
- Place the chocolate into a medium-sized, heatproof bowl.
- In a small saucepan, heat the cream until it just begins to simmer, and then pour it over the chocolate.
- Let it sit a minute or two to allow the chocolate to soften. Then gently stir with a whisk until the chocolate has fully melted and the mixture is smooth.
- Then cover and set aside until it is set enough to drizzle over the cake, but isn’t too runny.
Lorrie says
The dark chocolate sends the buttermilk and mayonnaise chocolate cake to a place that is not good. I would recommend a milder chocolate as the dark overpowers the cake. Cake is great, glaze not so much.
Erren Hart says
Thank you for trying out the mayonnaise cake recipe and leaving your feedback. We appreciate your honest review and are sorry you didn’t enjoy the dark chocolate in the glaze.
We understand that everyone’s taste preferences can differ, and it’s possible that the dark chocolate may have been too overpowering for your liking. For a milder chocolate flavor, you can try using semi-sweet or milk chocolate in the glaze instead of dark chocolate.
We’re glad you still enjoyed the cake, and we appreciate your feedback on the glaze. Thank you again for trying out our recipe, and please don’t hesitate to reach out if you have any questions or if there are any other recipes you’d like us to share.
Heather Riggs says
The first time I did this, was perfect and ran all over the cake. Second time I let it sit for awhile as I got busy and it seemed a little curdled. Tried to microwave a bit but after putting on cake made moisture drip to the bottom getting cake wet. Not sure if I did something different this time or just let it sit too long. Taste is amazing tho just isnt as pretty 🙂
Erren Hart says
Hi Heather, it sounds like you overheated the cream. That would definitely cause the chocolate to separate. Next time, heat the cream just begins to simmer, but don’t allow it to bubble.
Zubeda Tayob says
Glazed Orange Cake was a hit with the family
Erren's Kitchen says
I’m so pleased you all liked it, thank you 🙂
Avery says
Chocolate-y with just the right amount of sweetness! Thanks, Erren!
Erren Hart says
That’s so great! Thanks for taking the time to let me know! 🙂
Shannon says
Excellent texture and excellent flavor. Love that it’s not too sweet!
Erren Hart says
That’s great to hear!! Glad the recipe was enjoyed so much! 🥰
Julieanne says
I made this yesterday and it worked beautifully on a pound cake. Great taste and easy to make and use.
Erren Hart says
That’s so wonderful to hear! I’m so happy you enjoyed the recipe so much! Thanks for letting me know! 🙂
Kelly B says
In a word, excellent. This will be in my favorite recipe file and will be used over and over.
Erren Hart says
Excellent to hear, Kelly! 🙂
Fran says
I made this with your easy banana cake! SO WONDERFUL!
Erren Hart says
I make it with that cake too! I’m glad you enjoyed it, Fran! 🙂
Jan says
This was the perfect topping to my cake! Delicious!!
Erren Hart says
I’m so glad you enjoyed it!
Sue says
I used this for donuts this morning. Just amazing and so easy! Thank you!
Erren Hart says
I’m so glad you enjoyed it, Sue!