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  • Chocolate Glaze
  • 6 ounces bittersweet chocolate, finely chopped
  • 2/3 cup heavy whipping cream
  • 1 tsp vanilla extract


  • Place chopped chocolate in a medium bowl.
  • In a small saucepan, bring the cream to a boil. Remove pan from heat and add the chopped chocolate.
  • Let stand for 1 minute then gently stir until chocolate is melted and the glaze is smooth. Gently stir in the vanilla.
  • Transfer glaze to a small bowl and cover the surface of the glaze with plastic wrap and let cool for 5 minutes at room temperature before using.
  • To glaze the cake:
  • Place the chilled cake, still on the cake round, on a wire rack set over a baking sheet.
  • Slowly pour the hot glaze onto the center of the cake.
  • Smooth the glaze over the top and sides, letting the excess drip onto the baking sheet.
  • Scrape the extra glaze from the baking sheet and put it in a small ziploc bag.
  • Seal the bag and cut a tiny hole in one of the bottom corners.
  • Gently squeeze the bag over the top of the cake to drizzle the glaze in a decorative pattern. Refrigerate the cake at least one hour before serving.

Categories: Cake  Dessert  Glaze 
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