Chocolate Butter Glaze

Recipe by WaterMelon
READY IN: 35mins




  • Combine chocolate, butter and corn syrup in a heatproof medium bowl.
  • Place in a skillet of barely simmering water.
  • Stir frequently, until almost completely melted.
  • Remove bowl from skillet and stir until mixture is smooth.
  • Do not whisk or beat the glaze.
  • Let stand at room temperature without stirring until cooled, thick and spreadable (about 30mins, depending on kitchen temp).
  • You may also use microwave for the melting step (as I did), just mix the ingredients in a microwave-safe bowl.
  • Nuke the mixture at LOW power for approx 20 sec, remove bowl, stir gently.
  • Repeat until chocolate has melted and mixture is smooth.
  • The first layer of glaze- Spread a very thin layer using 1/4 of the glaze over the top and sides of cake (cake must be at room temp).
  • Be sure to smooth rough surfaces and fill in any cracks.
  • Be careful not to get any crumbs into the bowl of glaze.
  • This is the'crumb coat', and it gives the cake a smooth and even undercoat for the final glaze.
  • The final glaze- Rewarm the glaze in microwave/double boiler for a few seconds.
  • Stir gently until smooth.
  • Do not overheat; glaze should be 90F for it to dry to a shiny finish.
  • If necessary, cool to proper temperature.
  • Once the final glaze has been applied, let cake stand at room temp until the glaze sets, about 15mins.
  • NOTE: Do no re-spread glaze once it has set, or it will have marks and dull streaks.