Desserts :: Cakes

Chocolate Glaze for Bundt Cake

This really is the best (and thankfully most foolproof) chocolate cake around. With a rich, thick glaze, this little beauty is great the day you make it, but even better after a day or two in the fridge.

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Servings: 12
Prep. Time: 15 mins 		 
This really is the best (and thankfully most foolproof) chocolate cake around. With a rich, thick glaze, this little beauty is great the day you make it, but even better after a day or two in the fridge.
Ingredients
3 oz Unsweetened Chocolate, roughly chopped
6 Tbsp Unsalted Butter
1 1/2 cups Powdered Sugar
1/4 cup Sour Cream
1/8 cup Brewed Coffee, at room temp
Directions
  1. Make the Glaze: Put chopped chocolate in a heatproof bowl a over a pot of barely simmering water (make sure the bottom of the bowl is not touching the water directly; or use a double broiler). Heat, stirring frequently, until fully melted.
  2. In another bowl, melt the butter (I do this in the microwave in 15 second increments, stirring between each).
  3. Whisk melted butter into melted chocolate until fully incorporated. Sift in half the powdered sugar. Add the sour cream and whisk to combine.
  4. Sift in the remaining powdered sugar and whisk until smooth (you'll have to use some elbow grease here!). When fully mixed, the glaze should be thick and shiny.
  5. Add coffee and whisk again to create a glossy glaze. (A couple times, I've had to add a splash of additional hot water to get the glaze smooth and creamy.)
  6. Pour the glaze over the surface of the cake, letting it drip down the sides and middle.
  7. Let the glaze set for at least 1 hour before serving.

Submitted by: cmelhorn

Source: https://inquiringchef.com/the-best-chocolate-bundt-cake/
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