Chocolate Glaze For Chocolate Layer Cake Recipes

GLAZED CHOCOLATE LAYER CAKE

Steps:

• Make cake: Preheat oven to 450 degrees, with racks in upper and lower thirds. Coat two 10 1/2-by-15 1/2-inch jelly-roll baking pans with cooking spray. Line with parchment paper; coat with cooking spray. Dust with flour, tapping out excess. In a bowl, whisk together flour and teaspoon salt.
• In a large bowl, using an electric mixer, beat eggs, yolks, and sugar on medium-high, 2 minutes; increase speed to high and beat until pale and thick, 5 minutes. Sift flour mixture over egg mixture; with a large rubber spatula, fold together until almost blended. Pour butter down side of bowl, folding to combine. Divide batter between pans; smooth with a table knife. Immediately transfer pans to oven and bake until cakes are golden brown and springy when pressed, 6 to 7 minutes, rotating pans halfway through. Let cool completely.
• Make filling: In a large bowl, stir together egg yolks, mascarpone, sugar, cocoa, orange zest (if using), and pinch of salt. In another large bowl, using an electric mixer, beat egg whites and pinch of salt until soft peaks form. With a large rubber spatula, fold one-third whites into mascarpone mixture; fold in remainder.
• Invert cakes onto a work surface and gently peel off parchment. Using a serrated knife, trim cakes to measure 10 by 15 inches, then cut each crosswise into thirds. Place 1 cake layer, golden side up, on a platter; brush with brandy and spread with 1 cup filling. Repeat with remaining cake, brandy, and filling, ending with a layer of brandy-brushed cake. Refrigerate until set, about 30 minutes.
• Make Chocolate Glaze. Pour over top of cake and spread so it drips down sides (or spread along sides). Cover and refrigerate 1 hour (or up to 2 days).

CHOCOLATE LAYER CAKE WITH CHOCOLATE GLAZE

Steps:

• For filling:
• Bring milk to simmer in heavy medium saucepan. Remove from heat. Combine sugar and cornstarch in large bowl. Beat egg yolks into sugar mixture. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan. Whisk over medium heat until mixture boils and thickens, about 1 minute. Remove from heat; add chocolate, butter and vanilla and whisk until mixture is smooth. Transfer filling to medium bowl. Cool, stirring occasionally. Gently press plastic wrap directly onto surface of filling; cover and chill until cold, at least 3 hours.
• For cake:
• Preheat oven to 325°F. Butter 17 1/4 x 11 1/2 x 1-inch jelly roll pan. Line pan with parchment paper. Sift first 6 ingredients into large bowl. Whisk coffee, buttermilk, oil, eggs and vanilla in medium bowl. Add liquid ingredients to dry ingredients; mix just until combined. Transfer batter to prepared pan, spreading evenly. Bake cake until tester inserted into center comes out clean, about 20 minutes. Cool cake completely in pan on rack. Using small knife, cut around edges of pan. Turn cake out onto work surface. Peel off parchment. Trim tough edges. Cut cake crosswise into three 5x10 1/2-inch pieces. (Filling and cake can be made ahead. Keep filling refrigerated up to 2 days. Wrap cake layers in plastic and refrigerate up to 1 day.)
• Place 1 cake layer on platter. Spread half of filling over top. Top with second cake layer. Spread remaining filling over. Top with third cake layer. Pour lukewarm glaze over top and sides of cake, covering completely. Smooth sides with spatula. Refrigerate 2 hours. (Can be prepared 1 day ahead; cover and keep refrigerated.)

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 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.

CHOCOLATE GLAZE FOR CHOCOLATE LAYER CAKE

Steps:

• Place bittersweet chocolate, finelychopped, in a heatproof bowl. In a small saucepan,heat heavy cream over medium-high;when bubbling around edge, pour overchocolate. Let stand 5 minutes, then whiskuntil shiny and smooth.

CHOCOLATE WATER GLAZE

Steps:

• Double Boiler Method: Melt chocolate in a pan set over hot (not boiling) water.
• Stir until smooth.
• Microwave Method: Melt chocolate in a microwave-safe bowl.
• Microwave at LOW or MED for 30 sec.
• Remove and stir.
• If not completely melted, continue microwaving.
• Stir until smooth.
• Once chocolate is completely melted and smooth, whisk in the hot water all at once (not slowly or the chocolate may seize) until the mixture is satiny smooth.
• It will have consistency of softly whipped cream.
• If you wish the glaze to be thinner, whisk in another TB (or more) of hot water.
• Glaze the cake- tilt it to help glaze flow and/or use a spatula to spread.
• Let the glaze set.
• If the weather is too warm, refrigerate the cake to let glaze set.
• The gloss disappears in hot weather but returns at room temperature.
• Beware of fingerprints on the glaze; they show.

CHOCOLATE CHIP CAKE WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, combine all cake ingredients except chocolate chips and walnuts. Blend well with a handheld mixer, scraping the sides of the bowl with a spatula. Fold chocolate chips and walnuts (optional) into batter.
• Divide batter in half and pour evenly into two greased and floured round layer cake pans. Bake for 40-45 minutes or until toothpick inserted into center comes out clean. Cool on a wire rack for at least one hour before turning out.
• Carefully turn first cake out of pan onto cake plate with flat side on plate and round side facing up. With a knife, carefully trim the rounded edge to make a flat surface for the filling.
• For filling, stir together brown sugar, cornstarch, salt and water in a medium saucepan. Over medium heat, cook (stirring constantly) until mixture begins to thicken (to a pudding-like consistency) and boil. Boil and stir for one minute. Remove from heat. Cool for at least 10 minutes. Spread filling over top of bottom layer of cake.
• Carefully turn second cake out of pan. Place flat side of cake atop bottom layer of cake (covered with filling) with round side facing up. Do not trim rounded top surface of cake.
• For glaze, heat chocolate chips, butter and corn syrup over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Cool slightly. Spread over top layer of cake, allowing some of the glaze to drip down the sides of the cake.
• For bundt cake without filling, follow cake and glaze instructions. Baking time for cake may vary due to its being one layer instead of two. Turn cake out of bundt pan with flat side facing down and top with glaze as directed above.

CHOCOLATE GLAZE FOR FLOURLESS CHOCOLATE ESPRESSO CAKE

Steps:

• Combine chocolate, butter, and vanilla in a bowl. Bring cream, sugar, espresso powder, and salt to a boil in a small saucepan, stirring until sugar and espresso powder are dissolved. Pour over chocolate mixture and whisk until smooth.

CHOCOLATE LAYER CAKE WITH CHOCOLATE GLAZE

Steps:

• For filling: Bring milk to simmer in heavy medium saucepan.
• Remove from heat.
• Combine sugar and cornstarch in large bowl.
• Beat egg yolks into sugar mixture.
• Gradually whisk hot milk into yolk mixture.
• Return mixture to saucepan.
• Whisk over medium heat until mixture boils and thickens, about 1 minute.
• Remove from heat; add chocolate, butter and vanilla and whisk until mixture is smooth.
• Transfer filling to medium bowl.
• Cool, stirring occasionally.
• Gently press plastic wrap directly onto surface of filling; cover and chill until cold, at least 3 hours.
• For cake: Preheat oven to 325°F.
• Butter 17 1/4 x 11 1/2 x 1-inch jelly roll pan.
• Line pan with parchment paper.
• Sift first 6 ingredients into large bowl.
• Whisk coffee, buttermilk, oil, eggs and vanilla in medium bowl.
• Add liquid ingredients to dry ingredients; mix just until combined.
• Transfer batter to prepared pan, spreading evenly.
• Bake cake until tester inserted into center comes out clean, about 20 minutes.
• Cool cake completely in pan on rack.
• Using small knife, cut around edges of pan.
• Turn cake out onto work surface.
• Peel off parchment.
• Trim tough edges.
• Cut cake crosswise into three 5x10 1/2-inch pieces.
• (Filling and cake can be made ahead. Keep filling refrigerated up to 2 days. Wrap cake layers in plastic and refrigerate up to 1 day.) Place 1 cake layer on platter.
• Spread half of filling over top.
• Top with second cake layer.
• Spread remaining filling over.
• Top with third cake layer.
• Pour lukewarm glaze over top and sides of cake, covering completely.
• Smooth sides with spatula.
• Refrigerate 2 hours.
• (Can be prepared 1 day ahead; cover and keep refrigerated.).
• Chocolate Glaze (Makes 3 cups): Bring cream to simmer in large saucepan over low heat.
• Add chocolate, whisk until smooth.
• Remove from heat.
• Stir in corn syrup.
• Cool glaze until barely lukewarm.