CHOCOLATE GLAZE OR FROSTING
This is very quick to prepare and can be used immediately after making as a glaze to drizzle on your cake or dessert. You can let it sit a few minutes and it will thicken up into a delicious and creamy frosting. Or add a little more powdered sugar to thicken it even more. I have no idea of the number of servings because it would depend on what you were using it for. So I just stuck a number in because I had to put something there. But I would probably double it for a two layer cake. But for a glaze over a cake or dessert this would probably be plenty.
Provided by Junebug
Categories Dessert
Time 5m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Melt your butter.
- Add all other ingredients.
- Stir until well mixed and smooth.
- Add more water if you want it thinner at this point.
- If using as icing and you think it's too thick just let it sit for a few minutes.
Nutrition Facts : Calories 92.1, Fat 3.1, SaturatedFat 1.8, Cholesterol 7.6, Sodium 25.8, Carbohydrate 16.1, Fiber 0.4, Sugar 14.7, Protein 0.4
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 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 GANACHE GLAZE
Steps:
- Place the chopped chocolate in a bowl. Scald the cream. Pour the hot cream over the chocolate and gently stir to melt all the chocolate. This can be made up to 3 days before and reheated slightly for use. The glaze should drizzled over the puffs when its room temperature, or slightly warm, but still liquid. If the glaze is hot, it will drip too much.;
CHOCOLATE GLAZED CAKE DOUGHNUTS
Steps:
- Sift together the flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of an electric mixer fitted with a paddle, beat the eggs until foamy, gradually add the sugar and continue to beat until thick and yellow. Melt butter in a saucepan over low heat and combine with milk and vanilla extract. Stir the milk mixture into the egg mixture until blended. Add the dry ingredients to the wet ingredients and mix just until incorporated. Chill for 30 minutes to make it easier to roll and cut.
- Roll or pat the dough out on a heavily floured surface to about 1/4-inch thick, the dough is somewhat wet. Cut with a floured doughnut cutter, saving the holes. Transfer to a sheet of waxed paper and allow to air dry for 10 minutes. The dough will form a slight crust and absorb less fat when fried.
- Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Fry doughnuts until golden, about 5 minutes each side. To keep the oil temperature constant, fry 3 at a time. Fry the holes separately and drain on paper towels.
- For the chocolate glaze: melt butter and chocolate in a saucepan until melted, remove from heat. Whisk in confectioners' sugar until smooth. Gradually stir in the water until the mixture reaches the desired consistency. Dip the tops of the doughnuts in the glaze.
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
GLAZED CHOCOLATE CAKE
This is an elegant and rich-tasting cake, but it is actually simple to prepare. Delicate curls of semisweet chocolate dress up the whipped cream for the ultimate garnish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch-round cake pan; line bottom with a round of waxed or parchment paper. Butter paper; dust bottom and sides of pan with cocoa, tapping out excess.
- Sift together cocoa, flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and 1 cup sugar until light and fluffy. Add eggs one at a time, beating well after each and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream and beginning and ending with the flour.
- Spread batter in prepared pan. Tap pan firmly on countertop once to eliminate large air bubbles. Bake until a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom-side up). Set rack with cake over a rimmed baking sheet. Pour glaze over cake, letting it run over sides; spread gently with an offset spatula or table knife to coat. Let set, about 30 minutes.
- If desired, whip cream and remaining 2 tablespoons sugar with an electric mixer until soft peaks form. Serve cake with whipped cream and chocolate shavings.
SATINY CHOCOLATE GLAZE
A glossy chocolate glaze to drizzle over a Bundt cake. It's also great on cookies and doughnuts.
Provided by Ginger
Categories Desserts Frostings and Icings Chocolate
Time 18m
Yield 4
Number Of Ingredients 4
Steps:
- In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
- Spread warm glaze over top of cake, letting it drizzle down the sides.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 23.9 g, Cholesterol 22.9 mg, Fat 18.1 g, Fiber 1.9 g, Protein 1.4 g, SaturatedFat 11.1 g, Sodium 68 mg, Sugar 18.6 g
CHOCOLATE GLAZE
This delicious icing was originally published for use with our clementine cake, but it can complement all kinds of desserts. It's best made in a double boiler, but if you don't have one, other pans will do, as described here.
Provided by John Willoughby
Categories sauces and gravies
Time 20m
Yield About 1 3/4 cups
Number Of Ingredients 3
Steps:
- Heat a pan of water until simmering. Place all ingredients, plus 5 teaspoons water, in a slightly smaller metal or glass mixing bowl and set over the pan. Stir gently with a spatula until nearly all the chocolate has melted, then remove bowl from heat and set aside to finish melting, stirring occasionally until perfectly smooth, about 5 to 10 minutes. The glaze is ready to pour when it is between 88 and 90 degrees.
- Pour glaze onto center of the cake's top and let it run down the sides. Gently tap the cooling rack up and down so the glaze coats the entire cake. Let set for at least an hour before serving.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 21 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 13 grams, Sodium 6 milligrams, Sugar 14 grams, TransFat 1 gram
CHOCOLATE GLAZE
This deep, dark chocolate glaze is the finishing touch for the Chocolate-Peanut Butter Cheesecake.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 10m
Yield Makes 1/2 cup plus 2 tablespoons
Number Of Ingredients 4
Steps:
- Melt chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and stir in milk and corn syrup. Use immediately.
DARKEST CHOCOLATE CAKE WITH RED WINE GLAZE
The plummy-berry notes of red wine are highlighted when mixed with chocolate and butter into a glaze that drips over the edges of this decadent dark chocolate cake.
Categories Cake Chocolate Dessert Bake Valentine's Day Red Wine Birthday Engagement Party Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 15
Steps:
- For cake:
- Preheat oven to 325°F. Lightly butter and flour pan. Heat chocolate, sugar, and 1 cup butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is almost completely melted, about 3 minutes; remove from heat and continue to stir until chocolate is completely melted. Let cool completely.
- Using an electric mixer on medium speed, add eggs to chocolate mixture 1 at a time, beating to blend after each addition. Beat until mixture has a mousse-like consistency. Reduce speed to low and add salt and 1/3 cup flour; mix until smooth. Scrape batter into prepared pan; smooth top.
- Bake cake until top is firm and edges are slightly darkened, 55-65 minutes (rely on visual cues; a tester inserted into cake's center will come out clean before cake is truly done). Transfer pan to a wire rack and let cake cool completely in pan before turning out.
- For glaze and assembly:
- Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes. Whisk in powdered sugar.
- Meanwhile, bring wine just to a boil in a small saucepan.
- Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8-10 minutes.
- Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let cake stand at room temperature until glaze is set, 2-3 hours.
- DO AHEAD: Cake can be made and glazed 2 days ahead. Chill. Bring to room temperature before serving.
GLAZED CHOCOLATE ANGEL FOOD CAKE
A drizzling of rich chocolate glaze lends an elegant touch and will keep guests wanting more. With only 3g of fat per slice, this is one treat you'll want to see year after year! -Mary Relyea, Canastota, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Sift flour, 1 cup sugar and cocoa together twice., Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack until top springs back when lightly touched and cracks feel dry, 40-50 minutes. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, in a microwave, melt chocolate chips with cream; stir until smooth. Drizzle over cake.
Nutrition Facts : Calories 235 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 102mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE-GLAZED HONEY CAKE
This is my mother's traditional honey cake, made every year for the Jewish new year Rosh Hashanah. We eat honey cake in order to have a sweet new year. I love the glaze for this especially - the cake is a little dry. I could eat the glaze with a spoon! Best served with tea.
Provided by Dinah Berch
Categories Desserts Frostings and Icings Chocolate
Time 1h38m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x3-inch loaf pans.
- Mix 4 cups flour, 1 1/2 cups sugar, honey, eggs, oil, coffee, jam, baking powder, cinnamon, cloves, and baking soda together in a bowl until smooth; spread evenly into the prepared loaf pans.
- Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Remove cake from pans and cool on a wire rack.
- Mix 1/2 cup sugar, cocoa powder, water, and 1 teaspoon flour together, stirring constantly, in a saucepan over low heat until mixture is smooth and thick, about 8 minutes. Remove saucepan from heat and add margarine and brandy; whisk until glaze is thickened. Refrigerate glaze until cooled, at least 15 minutes.
- Spread glaze over cooled cakes.
Nutrition Facts : Calories 409.5 calories, Carbohydrate 68.5 g, Cholesterol 34.9 mg, Fat 13.9 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 2.5 g, Sodium 164 mg, Sugar 43.2 g
FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE
Categories Cake Milk/Cream Mixer Chocolate Dessert Bake Vegetarian Kid-Friendly Anniversary Birthday Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 10 to 12
Number Of Ingredients 11
Steps:
- Make cake:
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
- Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
- Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
- Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
- Make glaze:
- Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
- Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.
CHOCOLATE GLAZED CHOCOLATE CAKE
Thank goodness it isn't a dream! Chocolate in four forms, including Betty Crocker® cake mix, makes this dessert extra chocolaty-and extra delicious.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
- In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
- Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes in pan. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
- In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Drizzle over cake. Store loosely covered.
Nutrition Facts : Calories 400, Carbohydrate 50 g, Cholesterol 65 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 34 g, TransFat 0 g
CHOCOLATE CAKE GLAZE
Fast Glaze for cake, pastries, cookies, doughnuts.
Provided by idealchef
Time 5m
Number Of Ingredients 0
Steps:
- In a stainless steel bowl, put in the confectioners sugar.
- Keep the chocolate milk within reach.
- Whisk the chocolate syrup into the sugar. The sugar and syrup will combine and start to get very "tight".
- # Add a splash (1 oz) of chocolate milk to start to loosen the glaze. Keep whisking....
- # If glaze is still too tight to drizzle, add another splash of chocolate milk(1 oz)..keep whisking.
- # glaze should start to take on a liquid consistency. But you do not want it too thin.
- # You want this to be a sauce that clings to your pastry, but thinner than an icing.
- # drizzle over your cake, cookies, pastries...
- # Spinkle cake with crushed nuts, diced fruit, what ever..
CHOCOLATE GLAZE FOR CHOCOLATE LAYER CAKE
Use this recipe with our Glazed Chocolate Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 2
Steps:
- Place bittersweet chocolate, finelychopped, in a heatproof bowl. In a small saucepan,heat heavy cream over medium-high;when bubbling around edge, pour overchocolate. Let stand 5 minutes, then whiskuntil shiny and smooth.
CHOCOLATE SNACKING CAKE WITH TANGERINE GLAZE
This moist, darkly bittersweet snacking cake is easily mixed with a whisk. Using a neutral oil rather than butter allows the chocolate flavor to shine, and gives the crumb an especially velvety texture under a sweet-tart glaze. You can use any kind of orange for the topping. Tangerines and mandarins (including clementines) are bright and spicy, but regular navel or juice oranges work just as well. Or if you can find blood oranges, the glaze will take on a pinkish hue and a sweeter, richer flavor.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 1h
Yield 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Grease a 9-by-9-inch pan and line with parchment paper, letting the two long edges hang over the sides by at least 2 inches.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
- In a heatproof bowl, melt chocolate in the microwave in 30-second intervals, stirring in between. Or you can melt the chocolate in a double boiler over simmering water on the stove, stirring well. Whisk in hot coffee.
- Whisk together flour mixture, coffee-chocolate mixture, brown sugar, sour cream, oil, eggs and vanilla. Scrape into baking pan and smooth the top. Bake until the top is springy and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool completely before glazing.
- When cake is cool, make the glaze: Whisk together tangerine zest, tangerine juice and lemon juice, then whisk in confectioners' sugar. Taste, and if it's too sweet, add another drop or two of lemon juice. Pour glaze onto cooled cake, and spread to the edges. Let glaze set for at least 30 minutes before serving.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 129 milligrams, Sugar 24 grams, TransFat 0 grams
CHOCOLATE CHIP CAKE WITH CHOCOLATE GLAZE
This is my absolute favorite cake, which I request every year for my birthday. It comes from a lovingly-used, almost-falling-apart Betty Crocker cookbook that my mother owns. It is very rich and somewhat dense with bits of chocolate chips throughout, creamy butterscotch filling and decadent chocolate glaze. It is best served with a large glass of milk or scoop of vanilla ice cream. It can be made as a layer cake or bundt cake (omitting the filling) with or without the glaze. (Note: Preparation time does not include time required for cooling cake or filling.)
Provided by MarthaStewartWanabe
Categories Dessert
Time 1h30m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl, combine all cake ingredients except chocolate chips and walnuts. Blend well with a handheld mixer, scraping the sides of the bowl with a spatula. Fold chocolate chips and walnuts (optional) into batter.
- Divide batter in half and pour evenly into two greased and floured round layer cake pans. Bake for 40-45 minutes or until toothpick inserted into center comes out clean. Cool on a wire rack for at least one hour before turning out.
- Carefully turn first cake out of pan onto cake plate with flat side on plate and round side facing up. With a knife, carefully trim the rounded edge to make a flat surface for the filling.
- For filling, stir together brown sugar, cornstarch, salt and water in a medium saucepan. Over medium heat, cook (stirring constantly) until mixture begins to thicken (to a pudding-like consistency) and boil. Boil and stir for one minute. Remove from heat. Cool for at least 10 minutes. Spread filling over top of bottom layer of cake.
- Carefully turn second cake out of pan. Place flat side of cake atop bottom layer of cake (covered with filling) with round side facing up. Do not trim rounded top surface of cake.
- For glaze, heat chocolate chips, butter and corn syrup over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Cool slightly. Spread over top layer of cake, allowing some of the glaze to drip down the sides of the cake.
- For bundt cake without filling, follow cake and glaze instructions. Baking time for cake may vary due to its being one layer instead of two. Turn cake out of bundt pan with flat side facing down and top with glaze as directed above.
Nutrition Facts : Calories 568.3, Fat 24.2, SaturatedFat 10.4, Cholesterol 73.8, Sodium 416.9, Carbohydrate 86.3, Fiber 2.4, Sugar 58.6, Protein 6.7
BITTERSWEET CHOCOLATE GLAZE
This chocolate glaze sets firm but soft, with an even, satiny appearance. Use it on any cake or torte that is kept and served at room temperature.
Provided by Alice Medrich
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Place the chocolate, butter, and corn syrup in a small heatproof bowl set in a wide skillet of barely simmering water. Stir frequently and gently (to prevent air bubbles) with a spatula or wooden spoon until the chocolate is almost completely melted. Remove the glaze from the water and set aside to finish melting, stirring once or twice until the glaze is perfectly smooth.
- Or, melt in a microwave on Medium (50%) power for about 2 minutes. Stir gently until completely smooth; do not whisk or beat. Taste and consider adding the salt. To use for crumb coating a cake before glazing it, let cool, without stirring, to a soft frosting consistency. To use as glaze, reheat gently in a pan of hot water (or let cool if just made) to 90°F (for optimal shine) before pouring. (The glaze can be kept, covered and refrigerated, for up to 2 weeks; or freeze it in a sealed container for up to 6 months. Soften or defrost in a pan of hot water or in the microwave.)
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 LAYER CAKE WITH CHOCOLATE GLAZE
A Chocoholic's delight! This cake is a bit time consuming to make, but worth the trouble! On the plus side, it can be made in stages, and assembled the day of serving. Prep time includes chilling time.
Provided by Dee514
Categories Dessert
Time 5h25m
Yield 1 Cake
Number Of Ingredients 21
Steps:
- For filling: Bring milk to simmer in heavy medium saucepan.
- Remove from heat.
- Combine sugar and cornstarch in large bowl.
- Beat egg yolks into sugar mixture.
- Gradually whisk hot milk into yolk mixture.
- Return mixture to saucepan.
- Whisk over medium heat until mixture boils and thickens, about 1 minute.
- Remove from heat; add chocolate, butter and vanilla and whisk until mixture is smooth.
- Transfer filling to medium bowl.
- Cool, stirring occasionally.
- Gently press plastic wrap directly onto surface of filling; cover and chill until cold, at least 3 hours.
- For cake: Preheat oven to 325°F.
- Butter 17 1/4 x 11 1/2 x 1-inch jelly roll pan.
- Line pan with parchment paper.
- Sift first 6 ingredients into large bowl.
- Whisk coffee, buttermilk, oil, eggs and vanilla in medium bowl.
- Add liquid ingredients to dry ingredients; mix just until combined.
- Transfer batter to prepared pan, spreading evenly.
- Bake cake until tester inserted into center comes out clean, about 20 minutes.
- Cool cake completely in pan on rack.
- Using small knife, cut around edges of pan.
- Turn cake out onto work surface.
- Peel off parchment.
- Trim tough edges.
- Cut cake crosswise into three 5x10 1/2-inch pieces.
- (Filling and cake can be made ahead. Keep filling refrigerated up to 2 days. Wrap cake layers in plastic and refrigerate up to 1 day.) Place 1 cake layer on platter.
- Spread half of filling over top.
- Top with second cake layer.
- Spread remaining filling over.
- Top with third cake layer.
- Pour lukewarm glaze over top and sides of cake, covering completely.
- Smooth sides with spatula.
- Refrigerate 2 hours.
- (Can be prepared 1 day ahead; cover and keep refrigerated.).
- Chocolate Glaze (Makes 3 cups): Bring cream to simmer in large saucepan over low heat.
- Add chocolate, whisk until smooth.
- Remove from heat.
- Stir in corn syrup.
- Cool glaze until barely lukewarm.
CHOCOLATE LAYER CAKE WITH CHOCOLATE GLAZE
Categories Cake Coffee Chocolate Dairy Egg Dessert Bake Vanilla Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 cake
Number Of Ingredients 21
Steps:
- For filling:
- Bring milk to simmer in heavy medium saucepan. Remove from heat. Combine sugar and cornstarch in large bowl. Beat egg yolks into sugar mixture. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan. Whisk over medium heat until mixture boils and thickens, about 1 minute. Remove from heat; add chocolate, butter and vanilla and whisk until mixture is smooth. Transfer filling to medium bowl. Cool, stirring occasionally. Gently press plastic wrap directly onto surface of filling; cover and chill until cold, at least 3 hours.
- For cake:
- Preheat oven to 325°F. Butter 17 1/4 x 11 1/2 x 1-inch jelly roll pan. Line pan with parchment paper. Sift first 6 ingredients into large bowl. Whisk coffee, buttermilk, oil, eggs and vanilla in medium bowl. Add liquid ingredients to dry ingredients; mix just until combined. Transfer batter to prepared pan, spreading evenly. Bake cake until tester inserted into center comes out clean, about 20 minutes. Cool cake completely in pan on rack. Using small knife, cut around edges of pan. Turn cake out onto work surface. Peel off parchment. Trim tough edges. Cut cake crosswise into three 5x10 1/2-inch pieces. (Filling and cake can be made ahead. Keep filling refrigerated up to 2 days. Wrap cake layers in plastic and refrigerate up to 1 day.)
- Place 1 cake layer on platter. Spread half of filling over top. Top with second cake layer. Spread remaining filling over. Top with third cake layer. Pour lukewarm glaze over top and sides of cake, covering completely. Smooth sides with spatula. Refrigerate 2 hours. (Can be prepared 1 day ahead; cover and keep refrigerated.)
GLAZED CHOCOLATE LAYER CAKE
Light and airy cake is layered with rich chocolate filling and drizzled with glossy chocolate glaze for a dessert that will satisfy and delight no matter the season.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 55m
Number Of Ingredients 13
Steps:
- Make cake: Preheat oven to 450 degrees, with racks in upper and lower thirds. Coat two 10 1/2-by-15 1/2-inch jelly-roll baking pans with cooking spray. Line with parchment paper; coat with cooking spray. Dust with flour, tapping out excess. In a bowl, whisk together flour and teaspoon salt.
- In a large bowl, using an electric mixer, beat eggs, yolks, and sugar on medium-high, 2 minutes; increase speed to high and beat until pale and thick, 5 minutes. Sift flour mixture over egg mixture; with a large rubber spatula, fold together until almost blended. Pour butter down side of bowl, folding to combine. Divide batter between pans; smooth with a table knife. Immediately transfer pans to oven and bake until cakes are golden brown and springy when pressed, 6 to 7 minutes, rotating pans halfway through. Let cool completely.
- Make filling: In a large bowl, stir together egg yolks, mascarpone, sugar, cocoa, orange zest (if using), and pinch of salt. In another large bowl, using an electric mixer, beat egg whites and pinch of salt until soft peaks form. With a large rubber spatula, fold one-third whites into mascarpone mixture; fold in remainder.
- Invert cakes onto a work surface and gently peel off parchment. Using a serrated knife, trim cakes to measure 10 by 15 inches, then cut each crosswise into thirds. Place 1 cake layer, golden side up, on a platter; brush with brandy and spread with 1 cup filling. Repeat with remaining cake, brandy, and filling, ending with a layer of brandy-brushed cake. Refrigerate until set, about 30 minutes.
- Make Chocolate Glaze. Pour over top of cake and spread so it drips down sides (or spread along sides). Cover and refrigerate 1 hour (or up to 2 days).
Nutrition Facts : Calories 818 g, Fat 67 g, Fiber 2 g, Protein 15 g
CHOCOLATE CAKES WITH GANACHE GLAZE
Refrigerating the glazed cakes will help them set more quickly, but they will lose some of their shine. If there's time and you prefer a shiny glaze, let the cakes set at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 6h5m
Yield Makes two 8-inch cakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter two 8-inch round cake pans and dust with cocoa, tapping out excess. Sift cocoa, flour, sugar, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat on low speed until just combined.
- Raise speed to medium, and add eggs, buttermilk, warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
- Divide batter between pans. Bake until set and a toothpick inserted into center of each comes out clean, about 35 minutes. Let cakes cool in pans set on wire racks for 15 minutes. Turn out cakes. Let cool completely.
- Transfer 1 cake to a wire rack set on a rimmed baking sheet. Pour half the warm ganache over top; pour in center, then slowly but steadily pour around edges, allowing ganache to drip down sides and cover cake. Let stand for 15 minutes. Transfer cake to a cake stand. Repeat with remaining cake and ganache.
- Let cakes stand until set, about 3 hours at room temperature or 1 hour in the refrigerator.
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