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    You are in: Home / Recipes / Chocolate Glaze for Cakes (That Hardens) Recipe
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    Chocolate Glaze for Cakes (That Hardens)

    Chocolate Glaze for Cakes (That Hardens). Photo by TaterBug! :)

    1/2 Photos of Chocolate Glaze for Cakes (That Hardens)

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    Total Time:

    Prep Time:

    Cook Time:

    2 mins

    0 mins

    2 mins

    Kittencalskitchen's Note:

    This must be put onto a cold cake that has chilled from the refrigerator or it will not harden, this works wonderful for a bundt or tube cake, it may also be used for an ice cream cake --- this glaze firms up but does not turn rock hard

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    Ingredients:

    Yield:

    cup (ap ...

    Units: US | Metric

    Directions:

    1. 1
      Make certain that the cake has been chilled in the fridge before starting the glaze.
    2. 2
      In a 4-cup pyrex bowl or measuring cup or a microwave-safe bowl combine all ingredients.
    3. 3
      Microwave on HIGH for about 2 minutes or until melted and smooth, removing once to stir.
    4. 4
      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).
    5. 5
      Drizzle over top of the cold cake, then refrigerate (the glaze will harden even more when refrigerated).

    Ratings & Reviews:

    • on November 15, 2010

      55

      Wow, this is a great glaze for cakes. My kids loved the fact that the glaze "cracks" when you cut into it. We reallylike this and I'm already thinking of other cakes this would be great with. Thank you Kittencal for yet another great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 22, 2010

      55

      A lovely glaze and perfect accompaniment to Kittencal's Moist One-Bowl Dark Chocolate Bundt Cake. I allowed the mix to cool for a while longer than recommended, watching the consistency instead. Being in the UK means the ingredients are a little different. For light corn syrup, I used the same quantity of glucose and since I haven’t seen ‘semi-sweet’ chocolate over here, I used a mix of good quality dark chocolate (75%) and a dark chocolate with orange oil & pieces which has worked well. I think it would actually be classed as ‘Bittersweet’ in the US.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2010

      55

      Really easy glaze, next time I will use all butter instead of shortening.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Chocolate Glaze for Cakes (That Hardens)

    Serving Size: 1 (319 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1444.0
     
    Calories from Fat 915
    63%
    Total Fat 101.7 g
    156%
    Saturated Fat 42.6 g
    213%
    Cholesterol 0.0 mg
    0%
    Sodium 60.0 mg
    2%
    Total Carbohydrate 156.6 g
    52%
    Dietary Fiber 9.9 g
    39%
    Sugars 109.2 g
    436%
    Protein 7.0 g
    14%

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