Pouring a thin coating of shiny chocolate over a cake adds a certain elegance that a regular buttercream frosting just can’t pull off. It could be that I’m partial to chocolate. Or, it could be that I’m getting old. I can’t believe that I am saying this, but I’ve come to a point in my life where my body can’t handle all that sugar and butter in a buttercream frosting, no matter how delicious. Here comes chocolate glaze to the rescue. I’ve used it on chocolate cakes mostly, but I’ve also used it to glaze cookies.
I’ve placed it under “The Basics” category because I’ve found that in my own baking, it’s one of those stand-alone, basic recipes that I’ve needed to dig up again and again over the years. Before you ask, yes, corn syrup, like Karo corn syrup you can find in your local grocery store, is helpful for this recipe and no, it’s not the same as the dreaded high fructose corn syrup. [High fructose corn syrup is further processed corn syrup.] The glaze could work without it, but corn syrup is used to prevent crystallization and improve texture of the glaze.
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cups
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- 4 tablespoons unsalted butter (1/2 stick or 55 grams)
- 2 tablespoons water
- 3 tablespoons light corn syrup
- 8 ounces semi-sweet or bittersweet chocolate, chopped (semi-sweet chocolate chips may also be used)
Ingredients
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- In a small saucepan over medium heat, stir butter, water, and corn syrup.
- Bring just to a boil and remove from heat.
- Add the chocolate all at once, and stir until combined. Then stir vigorously until the chocolate has completely melted and the mixture is smooth and shiny.
- Transfer to a bowl and let cool slightly before using.
