You have to have a dark chocolate glaze recipe handy. That’s just one of those rules of the universe, like gravity, don’t run with the scissors and it’s probably not worth it to find out if that pitbull is friendly. This dark chocolate glaze recipe recently landed a starring role in our crepe cake post but it’s super flexible. We use it for filling layers between cakes, as a frosting on cupcakes, as a glaze on doughnuts and banana bread and for filling pastries. You can vary the cream to adjust for the use, adding more for a thinner glaze to be drizzled, or less to create a more substantial thickness if you’re going to put it between cake layers. As it’s given here, it’s intended for frosting cakes and cupcakes, though it is intentionally thin while still spreadable.
Yield: Makes about 2 cups
1 1/4 Cups organic heavy cream
1 Tbsp. light corn syrup
Pinch of salt
10 oz bittersweet chocolate, finely chopped
You can substitute the bittersweet chocolate with semi-sweet or milk chocolate if your recipe calls for either a slightly sweeter or a lot sweeter result. In both cases, I’d recommend looking at more traditional recipes from among our simple buttercream and bakery style buttercream varieties. The advantage of glaze is both the subtly of taste and the glossy presentation.
Bring cream, corn syrup, and salt to a low boil in a medium-heavy saucepan over medium-high heat. Remove from heat. Add chocolate; swirl pan to cover completely with cream. Let stand about 5 minutes. Stir until smooth. Let cool completely. This dark chocolate glaze recipe should be used at room temperature, but can be stored in the refrigerator for up to one week in an airtight container. It is not intended for freezing.