Best 9 Chocolate Glaze For Bundt Cakes Recipes

EASY CHOCOLATE BUNDT CAKE GLAZE

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.

CHOCOLATE BUNDT CAKE

Steps:

• Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. In a large bowl, whisk together flour, cocoa, baking soda, and salt. Mix milk and sour cream in a glass measuring cup.
• With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined.
• Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely.
• Make the glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let stand 2 minutes. Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cake.

EASY CHOCOLATE GLAZE

Steps:

• Place the chocolate in a microwave safe bowl.
• Set the cook time to 2 minutes and start the microwave. Do not step away. Stop the microwave every 15-20 seconds and stir the chocolate with a rubber spatula. At first, the chocolate will still be solidified, but this will help to evenly distribute the heat.
• As soon as the chocolate is almost completely melted with only a few solid pieces left, remove it from the microwave. This will likely not take the full 2 minutes.
• Add the butter to the bowl and stir. The heat from the melted chocolate will melt the butter and the solid chocolate pieces to create a smooth glaze. Use immediately.

CHOCOLATE GLAZE

Steps:

• Gather the ingredients.
• Combine the butter and chocolate in a saucepan over low heat and stir until melted. (Be careful not to overheat the chocolate as it could seize.) Alternatively, put the chocolate and butter in a microwave-safe bowl and microwave on medium for about 1 minute. Stir and continue to heat for about 15 seconds at a time, stirring between intervals, until the chocolate and butter are melted and smooth.
• Sift the confectioners' sugar into a small bowl.
• Stir the sifted confectioners' sugar into the melted butter and chocolate. Beat the mixture, adding small amounts of boiling water until thinned as desired. If you happen to find it too thin, add a little more powdered sugar. If too thick, add more hot water.
• Slowly drizzle the chocolate glaze from the pot or bowl over your cooled, finish baked good. If desired, use a spatula to evenly distribute. How long the glaze will take to harden will depend on both the temperature of the glaze and the room. Once cool, it will harden.

GLAZED CHOCOLATE BUNDT CAKE RECIPE

Steps:

• Make sure all the ingredients are at room temperature (except for the water).
• Preheat the oven to 350°F / 180°C (conventional oven). Grease a 12 cup bundt pan, making sure to get all the nooks and crannies. Dust the inside of the pan with cocoa powder. Set aside.
• In a large mixing bowl, place the white sugar, large eggs, sour cream, milk, vanilla, salt and vegetable oil. Whisk until smooth.
• Whisk the flour, cocoa powder and baking soda together. Add the dry ingredients into the wet ingredients. You can sift all the dry ingredients directly into the wet ingredients as well.
• Fold the dry ingredients into the wet ingredients until mixed through.
• Add the hot water or hot coffee and whisk until the water is mixed well into the batter. Do not over mix the batter.
• Immediately pour the batter into the prepared bundt pan. Keep the pan on a baking tray to make it easier to move the pan around.
• Bake the cake in the preheated oven for 50 - 60 minutes, or until a toothpick inserted into the cake comes out clean.
• Remove the cake from the oven and let it rest for 10 - 15 minutes.
• Flip the cake out onto a cooling rack. Let the cake cool to room temperature.
• Once the cake is cooled, cover the cake with plastic wrap / cloth napkin / or the bundt cake pan, until you're ready to pour the glaze.
• Place the cake on the wire rack, and then place the wire rack on a baking tray. When the ganache and cake have cooled, you can pour the ganache carefully over the cake.
• Allow the glaze to set, then move the cake onto a platter.
• Serve the cake just as is, or with whipped cream.
• If you're using chocolate bars or larger chocolate chips, chop the chocolate into smaller pieces and place them in a medium-sized bowl. Cut the butter into smaller pieces and set aside as well.
• Place the heavy cream and salt in a small saucepan. Heat over medium high heat and stir to dissolve the salt.
• Heat until the cream is starting to simmer.
• Remove from the heat and pour the heavy cream over the chocolate. Let it sit for about 30 seconds and whisk to create a smooth ganache.
• While the ganache is still warm, add the butter and whisk until the butter is melted and mixed through the ganache well.
• If the ganache looks "curdled" or split, use a stick blender to blend the ganache until it's smooth and shiny again.
• Let the ganache cool to room temperature (about 72 - 76°F). While the ganache is cooling, periodically whisk it to make sure that the ganache is not lumpy.
• The warmer the ganache, the thinner the glaze will be (and the cooler the ganache, the thicker the glaze). Depending on how thick or thin you want the glaze to be, you may have some glaze leftover.
• You can store any leftover ganache to make hot chocolate or chocolate milkshake later!

THE BEST CHOCOLATE GLAZE

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.

CHOCOLATE BUNDT CAKE GLAZE

Steps:

• In a heavy saucepan over medium heat combine the condensed milk and chocolate chips; cook stirring constantly until the chips are melted and the mixture is smooth (do not allow the mixture to bubble).
• Remove from heat and stir in the vanilla.
• Cool slightly before drizzling over the bundt cake (mixture will thicken upon standing).

CHOCOLATE GLAZE FOR CAKES (THAT HARDENS)

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).

CHOCOLATE GLAZE FOR CHOCOLATE BUNDT CAKE RECIPE - (4.5/5)

Steps:

• Put choc chips into a medium bowl, set aside. In a saucepan heat heavy cream and salt until it simmers. Pour over choc chips and stir until creamy and smooth. Cool to thicken slightly. Pour glaze over cooled cake. Can use chopped pecans to garnish.