Chocolate Water Glaze

READY IN: 10mins
Recipe by WaterMelon

Found this recipe in 'The Perfect Cake' by Susan G. Purdy. I used it on RhondaJ's BEST EVER Banana Cake with Cream Cheese Frosting (#67256), instead of the cream cheese frosting. It pairs wonderfully with the banana cake. Very rich, and it offsets the sweetness of the cake. This glaze sets with a fine gloss and holds up well in hot weather. The consistency is rather fudge-like - creamy and smooth. You must whisk in enough water in the beginning (all at once) to prevent chocolate from seizing. Cakes coated with this glaze can be frozen. This recipe makes enough to glaze one 9-inch 2 or 3 layer cake.

Top Review by Cynna

This was very simple and very delicious! I used it on Recipe #2496 which I baked in a bundt pan. Looks very nice and tastes great. I love that you can just do everything in the microwave and wisk it up. I ended up using 5 oz of semi-sweet chocolate and 4.5 tbsp of hot water and whisked it all up. It ended up perfectly pourable and set up quickly. Next time I think I'll add a little instant coffee to the water and see how that works. Thanks for sharing! I'll be using this alot!

Ingredients Nutrition


  1. Double Boiler Method: Melt chocolate in a pan set over hot (not boiling) water.
  2. Stir until smooth.
  3. Microwave Method: Melt chocolate in a microwave-safe bowl.
  4. Microwave at LOW or MED for 30 sec.
  5. Remove and stir.
  6. If not completely melted, continue microwaving.
  7. Stir until smooth.
  8. 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.
  9. It will have consistency of softly whipped cream.
  10. If you wish the glaze to be thinner, whisk in another TB (or more) of hot water.
  11. Glaze the cake- tilt it to help glaze flow and/or use a spatula to spread.
  12. Let the glaze set.
  13. If the weather is too warm, refrigerate the cake to let glaze set.
  14. The gloss disappears in hot weather but returns at room temperature.
  15. Beware of fingerprints on the glaze; they show.

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