Chocolate Water Glaze

"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."
photo by WaterMelon photo by WaterMelon
photo by WaterMelon
Ready In:
2 1/2 cups


  • 12 ounces semisweet chocolate or 12 ounces bittersweet chocolate, chopped. (2 cups)
  • 6 tablespoons very hot water, more if needed.


  • 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.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. 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!


Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question. I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc. <img src="" alt="Image hosted by">
View Full Profile

Find More Recipes