By far the easiest chocolate glaze topping to make that doesn’t crumble into little pieces when sliced. This is perfect for topping a cake and glazing a traybake, covering chocolate eclairs, shortbread fingers, and more.
Only two ingredients are needed to make this recipe, Butter and Chocolate, so find the best quality chocolate that you can with at least a minimum of 50% cocoa solids.
Dark or Milk chocolate is fine. Don't forget to use butter rather than Margarine which often contains oil and water.
This simple Milk chocolate glaze topping sets firmly with a soft touch, making it easy to slice so that it doesn’t break into flakes as some chocolate cake toppings do.
You could say that it's a chocolate glaze icing that hardens, yet it slices nicely and evenly. A Hard Chocolate Glaze can often be difficult to slice, but that's not the case with this topping.
On the occasions that I don't have time to bake a cake, I'll take one out of the freezer pop it onto a plate, and cover it with this lovely chocolatey topping once the cake has thawed out. It's so simple, I hope you will give it a try.
It has many uses, I’ve used it as a topping for this easy chocolate traybake and this Chocolate cake with a Hazelnut chocolate spread filling. It's an ideal drizzle for Bundt Cakes or as a chocolate glaze for Brownies.
One of my favourite ways to use this glaze was as a chocolate filling for these Mini Melting Moments I used less butter which made the filling a little thicker.
You could also use it to decorate Chocolate Eclairs, Donuts, shortbread biscuits and this Boston Cream Pie. You can even make chocolate Brazils by dipping the nuts whole into any glaze that's leftover. Perfect for the holiday season.
Use it as a drizzle over muffins or ice cream. The list is endless.
How to Make This Easy Chocolate Glaze
Melt the chocolate and butter in a heat proof bowl over a pan of simmering water. (Fig 1). Stir frequently until melted and smooth. ( Fig 2) Leave to one side to cool a little.
Pour the chocolate over the top of the cake while still in the baking tin. (Fig 3). Or as desired. It's as simple as that.
Baker's Tips
If decorating a cake with this glaze. before it sets completely, use a fork to create a zig zag pattern in the chocolate.
Score the chocolate topping into individual slices to make it easier to slice when ready to eat.
I've used this glaze to decorate and top a Chocolate and Vanilla Marble Cake that I baked in a 1lb loaf tin.
KEEN TO BAKE MORE?
Subscribe to my newsletter. Follow me on Facebook, Instagram and Pinterest. You are also welcome to join my Facebook group.
If you make this recipe, please leave a comment with a rating, to let me know how you got on.
Pin and Save for Later
Easy chocolate glaze.
Equipment
- Heatproof Bowl
- Medium pan
INGREDIENTS
- 200 grams dark chocolate roughly chopped milk chocolate is fine.
- 90 grams unsalted butter
Instructions
- Melt the chocolate and butter in a heat proof bowl over a pan of simmering water. Stir frequently until melted and smooth. Leave to one side to cool a little.
- Pour the chocolate over the top of the cake while still in the baking tin. Or as desired.
- If decorating a cake. Before it sets completely, use a fork to create a zig zag pattern in the chocolate.
- Score the chocolate topping into individual slices to make it easier to slice when ready to eat.
Notes
Baker's Tips
-
If decorating a cake with this glaze. Before it sets completely, use a fork to create a zig zag pattern in the chocolate.
-
Score the chocolate topping into individual slices to make it easier to slice when ready to eat.
Wendy Wright
This is great, so easy to do. Little warning, if you want a more fudge like consistency you have to wait a couple of hours for it to thicken up. I kept an eye on and it suddenly went and was just right for a thick covering on my chocolate cake. Thank you for the recipe.
Lils
This chocolate glaze is amazing. Simple and quick to make, doesn’t crack when cold and and cake is cut. It’s the only one I will use from now on. Thank you.
Amy
This glaze was perfect for Italian Rainbow Cookies. Since these cookies are coated on top and bottom, this worked out great. It was easy to smooth out and achieve a clean look. Once it set, the chocolate was soft enough to cut with no cracking. Each piece was perfectly layered with chocolate. So glad I gave this a try!
Margaret Norman
Can you use milk chocolate instead of dark??
Lynn
My apologies. I mentioned milk chocolate being fine in the post but failed to reflect this in the recipe card, which I have now updated.
Helen
Can you freeze this
Lynn
I’ve not frozen it myself so cannot be sure if it would thaw successfully.
rosemary merrill
can you save any leftover glaze
Lynn
Although I haven't done this myself, I tend to use it all up somehow. But I think you could keep it for a day or so in the fridge. But keep an eye on it as chocolate can sometimes develop little white fat spots that are difficult to remove, if near impossible to remove.
Debbie shaw
I’m going to make stencils??Shaped to put on a cake for my friend for her birthday!!!! Thanks for the easy Recipe?
Charmaine
Made this for my soft and simple choc cake and it was fab!
Lynn
Thanks Charmaine. It's such a versatile recipe that works with just about anything.
Christina
This recipe is genius! Couldn't be quicker or simpler to make - so an excellent choice if like me you're new to baking and decorating - and the result looks really good. I needed a slightly harder topping than buttercream to cover a chocolate cake with, and this chocolate-butter combo was ideal. It sets firm enough to cover with clingfilm once cold, but not so hard that it then becomes difficult to cut. Will definitely use again. Thank you for sharing 🙂
Liz Budden
Just iced a birthday cake with this and it looked great and went down very well! I can see me using this recipe a lot thanks
Lynn
Thanks Liz. I've just used it myself to fill a cake for my grandson's birthday.
Nia
Can i use this recipe for drizzling over Opera Cake? I just make an Opera Cake for my husband birthday party, the recipe i use for the chocolate glaze is 200gr of Semisweet chocolate and 30ml of oil, the result is all the glaze harden and cracked when cut. So sad.
Lynn
Hi Nia.
I think this would work very well. It still sets but is soft enough the slice without cracking. It also helps to partially slice the chocolate glaze before it finally sets, but it's very forgiving if you forget to do this.
Shannon
Hi can I use white chocolate will it still work? X
Lynn Hill
TBH. I've never tried making it with White chocolate. So can't say for sure if it would work. Or perhaps split. As white chocolate is not actually chocolate but cocoa butter, sugar, and milk solids. This recipe for White Chocolate Frosting does work, which makes me wonder if using White Chocolate instead of milk/dark chocolate would be fine.