Rich, luscious, and incredibly simple to make is this chocolate glaze for cake. This glaze goes on brownies, Bundt cakes, ice cream, and anything else that could use a little chocolate flavor.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 12 |
| Yield: | 3/4 cup |
Ingredients
- 6 tablespoons cocoa powder
- 5 tablespoons butter
- 1 cup confectioners’ sugar
- ¾ teaspoon vanilla extract
- 2 tablespoons hot water, divided
Instructions
- 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 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 35 mg |
| Sugars | 10 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
So easy and tastes so good! Perfect for my choco chip bundt cake!
It was very easy to make…I added just a touch more vanilla and couple more spoons of water…I put mine over brownies and boy were they a HIT !!! Thank You Allrecipes for sharing this very delicious, Decadent, andvery easy Recipe !!!
I really enjoyed this glaze recipe. I put it over a butter recipe Bundt cake. I followed the recipe as written, but has to add more water than it called for. I started melting my butter and incorporating the cocoa powder as directed over low heat, stirring almost constantly until it was nice and smooth. I took it off the heat and stirred in the vanilla extract. I added the powdered sugar and a tablespoon of boiling water, then stirred until I thought my arm would fall off. While stirring, I added probably 2 or 3 more tablespoons of water, about 1/2 tablespoon at a time, until it was the consistency I wanted (thick enough to stay on top of the cake, thin enough to run down the sides a smidge). The taste was perfect for us, a rich dark chocolate but not overly rich or sweet. Excellent if you like semisweet chocolate!
Easy and delicious. Made a chocolate cake filled with fresh strawberries and blueberries topped with this glaze. Will fill the center with more fruit for serving ad whipped cream.
4 T cocoa, 1 1/2 c sugar and 3 T hot water. Perfect consistency and sweetness. Other than a few changes, really good recipe.
SIFT THE POWEDERED SUGAR!! I am kicking myself for skipping that step. No amount of whisking or melting will correct it afterward. I also melted some semisweet chocolate chips into it, fancy Ghirardelli ones… So the flavor is wonderful but the little balls of unsifted sugar are a distraction. But it does make a great Father’s Day cake!
I made this chocolate glaze for a 8×8 brownie recipe. I wasn’t smooth like the picture but the flavor was amazing and with a few walnuts sprinkled on top was appealing and a good hit at the potluck.
I’ve always been the weirdo who just doesn’t like chocolate. My friend had a chocolate themed 21st so everyone brought something made from chocolate. I used this glaze with my brownie recipe & I hate that I enjoyed it. The 21st was my worst nightmare but a lot of people really enjoyed my bring.
Very easy. Directions are great. There were a few lumps after mixing in the powdered sugar. I put the pan back on at a low temp and it smoothed out. Looked very fancy on my bundt cake. Delicious!!
Good but I used vanilla coffee creamer instead of water and a little instant coffee. Much better!
I made this w/ vegan “butter”, added an extra Tbsp of it. I also added 1/4 tsp almond extract in addition to the vanilla. It went together just fine until I added the powdered sugar; never did get smooth. Maybe I should have sifted the sugar first, or used more than 2 tsps of water.
Very good! I doubled the recipe for a Bundt cake and it was too much, next time I’ll cut that extra in half. It’s not extremely sweet which was perfect for us. Has that dark chocolate taste that my husband loves. This one’s a keeper for my family! Thank you for sharing it!
I have made this several times for my chocolate Bundt cakes. Yes, it isn’t sticky sweet, but that’s what I like about it. One thing I have learned, though, is that the water you add by teaspoonful must be VERY hot. I put the water in the microwave and heat it before adding it to the chocolate. And you should stir the mixture like mad until it appears kind of shiny. My cakes with this glaze are always a big hit.
This was incredibly bitter. Not even dark chocolate bitter. Just gross. I ended up added another tablespoon of butter, another 1 1/2 cups of powdered sugar, and 2 teaspoons of vanilla. I also added 2 tablespoons of milk.
Simple and great-tasting glaze. Did not adjust recipe.
The absolute best chocolate glaze! I wouldn’t change a thing!
Easy and quick and oh so yummy!
Turned out great. I had no probles with the recipe.
This was way too thick so I added a little more water it never became smooth or looked close to a glaze. I added milk and it became a smooth glaze.
The best chocolate glaze was delicious as written. My family loved it. Just remember to consider how big your bundt cake is so you can use the adjustment on the recipe to fit the size of your cake. My bundt cake recipe said 16 serving so I bumped up the serving size in the glaze to account for the difference.
I use this all the time for cake fillings, drips and a lot more. I replace some ingredients in order to make it vegan and it works perfectly! If you want to adjust the consistency depending on what you’re making, change the amount of water and it really helps. Would 100% reccommend