![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Chocolate Glaze for Bundt Cake
Sep. 22nd, 2014 10:57 pmI made a chocolate bundt cake (pound cake) from a recipe on the side of the Duncan Hines Devil's Food cake mix box, and I made a chocolate ganache glaze to drizzle over it. Both were very successful, so here is the recipe for the glaze (which heated up also makes an amazing chocolate sauce for ice cream):
3 ounces dark chocolate, chopped (I used Ghirardelli 60% bittersweet chocolate chips)
1/3 cup heavy cream
1/2 tablespoon corn syrup
1/2 tablespoon butter
In a small saucepan, bring the cream to a boil. In a heatproof large glass measuring cup or bowl, combine the 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.
KEEWERD
3 ounces dark chocolate, chopped (I used Ghirardelli 60% bittersweet chocolate chips)
1/3 cup heavy cream
1/2 tablespoon corn syrup
1/2 tablespoon butter
In a small saucepan, bring the cream to a boil. In a heatproof large glass measuring cup or bowl, combine the 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.
KEEWERD
