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Chocolate Glaze for Drizzling recipe

Chocolate Glaze for Drizzling recipe

  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing

Just three ingredients stand between you and a delicious chocolate glaze. It sets up nicely on cakes and can also be used as a chocolate sauce for ice cream.

246 people made this

IngredientsServes: 575 g approximately

  • 1 (397g) tin sweetened condensed milk
  • 170g plain chocolate chips
  • 1 teaspoon vanilla extract

MethodPrep:5min ›Cook:5min ›Ready in:10min

  1. In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chocolate is melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.

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Reviews & ratingsAverage global rating:(313)

Reviews in English (266)

by naples34102

I unexpectedly decided to glaze a cake I had made to dress it up. I really wanted a chocolate ganache, but found I had no heavy cream--and then I remembered this recipe. In just a few minutes I had the most luxurious, fudgey icing, almost like a hot fudge sauce. This recipe saved my cake!-18 Jan 2009

by t

Awsome! I used White Chocolate instead of Milk Chocolate Chips. It melted beautifully and was delicious over a devils food chocolate bundt cake.-02 Apr 2007

by LINDA MCLEAN

Tuni, Tuni, Tuni, what more can I say? This was FABULOUS!! Used this to glaze my daughter Ashley's icecream birthday cake today and I'm still scoopin' up what fell to the plate!!!! I swear, I didn't even eat the cake; only your glaze. The kids and hubby were rolling their eyes and watching me as I was "mmmmmmmmmmmmming" over this as they were all munching on the cake. For all who are interested, I have a big problem melting chocolate. Sometimes it comes out just fine, but other times, it gets all dry and clumpy. Don't get it because I've done the microwave method and the double boiler. This was amazing because with the addition of the condensed milk it came out perfectly! No fuss, no muss. Family commends you because they know what I go thru and they loved it. Thank you so much darlin'!-12 Jun 2006


Nutrition

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Calories per serving: 192

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Best Chocolate Glaze Ever Recipe

Something Swanky and/or Ashton have been featured by LDS Living, Better Homes and Gardens, Cosmopolitan Magazine, Country Living Magazine, and multiple times on Spoonful, BuzzFeed, and The Huffington Post. Something Swanky recipes have also been featured regularly on brand Facebook pages such as: Pillsbury, Jell-O, Reese’s, Hershey’s, and more.

Ashton has worked on creative campaigns with big brands for more than 3 years, most notably: Hidden Valley Ranch, Land O’ Lakes, Betty Crocker, Safeway, and eBay.

Ashton is passionate about the blogging community and helping new bloggers turn their blogs into careers. She co-founded an online blog conference for new bloggers called Online BlogCon. She also spoke at the Build Your Own Blog Conference in SLC in 2013 on DIY blog design.


Technique: How to Drizzle Chocolate

How do bakers get those thin, elegantly drizzled lines of chocolate on their cakes and bonbons? Whenever we try to drizzle with a fork or brush we get globs instead of drizzle.

Then we learned the trick: a plastic bag.

To quickly and easily drizzle chocolate, all you need is a plastic pastry bag or a Ziploc freezer-weight quart or gallon bag – along with chocolate, of course.

• Fill a pastry or Ziploc bag halfway full with chocolate chips or chopped, flaked chocolate. The best chocolate for drizzling or coating has a high amount of cocoa butter.

• Depending on how you feel about microwaving plastic, you can put the bag directly in the microwave and melt the chocolate using low power and 30-second increments.

• We are rather wary of microwaving plastic, however, so usually we melt our chocolate in a saucepan on the stove and scoop it into a plastic bag after it has liquified. A side advantage to this is being really sure that the chocolate is completely liquid – we have another post later about what happens when it is not!

Last time we were in a hurry and microwaved the chocolate after all you can see the chocolate chips still in the bag above. Knead the bag between microwaving sessions to mix it and distribute heat.

• When the chocolate is completely melted, snip off a tiny corner of the bag’s tip with scissors, or poke a hole with a sharp skewer.

• Squeeze slightly to drizzle over the delicious thing you’re decorating, reheating the bag if necessary to soften the chocolate again.

Faith is the Editor-in-Chief of Kitchn. She leads Kitchn's fabulous editorial team to dream up everything you see here every day. She has helped shape Kitchn since its very earliest days and has written over 10,000 posts herself. Faith is also the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook, as well as Bakeless Sweets. She lives in Columbus, Ohio with her husband and two small, ice cream-obsessed daughters.


There are very few times when we don't crave a rich, fudgy chocolate dessert. Whether it's in the form of a basic sheet cake or a more decadent creation, such as the German Chocolate Bundt Cake, pictured here, chocolate toppings make everything instantly more delicious. Here, we're sharing our silkiest, most satisfying recipes for chocolate frosting and chocolate sauces that you can use to frost or pour on any flavor of cake, cupcakes, ice cream, or just eat straight up with a spoon (we promise not to judge).

Some of our favorite recipes start with chocolate ganache, which is a two-ingredient powerhouse made using chocolate and heavy cream. The cream is gently heated and then poured over the chocolate to melt it. Slowly whisk the two ingredients together and then let it all chill until the ganache solidifies. One way to use ganache is as an ultra-chocolatey frosting by spreading a generous layer over your favorite baked good. We'll also introduce you to new techniques for making frosting, such as whipping it up in a blender rather than using a stand or hand mixer. The result is light and airy frosting that is sweet as can be over a sheet cake or cupcakes.

And these chocolate toppings aren't just for cake. We also have shiny chocolate glazes that you can pour over vanilla ice cream sundaes. Another incredibly delicious idea? Dip a soft-serve cone and watch as the glaze hardens, creating the ultimate coating that cracks beautifully when you take your first bite—it's the perfect summertime dessert.

Dress up any plain (or not so plain!) dessert with these chocolate frosting, glaze, and sauce recipes.


Chocolate Glaze Ingredients:

  • 1/2 Tsp Salt
  • 3 1/2 Cups -4 cups Powdered Sugar (depends on how thick you want your glaze the thicker . . add more sugar)
  • 1/2 tsp Vanilla Extract
  • 1/2 cold water
  • 2 Tablespoons Cocoa Powder

Chocolate Glaze Directions

Mix all ingredients in a small pan, and then heat gently on the stove at medium heat to ensure all sugar is dissolved. You want to make sure you stir frequently. Otherwise it may burn.

Once all sugar is dissolved the chocolate Glaze is complete. See I told you it was super easy. But you have to make certain that the sugar is completely dissolved or it will crystallize on you. Don&rsquot try to speed through the process.

Set aside to cool. But not too long, or it will develop a crystal surface. Then use as you would any normal Glaze.


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.


  • 2 cups all-purpose flour (sifted)
  • 1 teaspoon baking powder (double-acting)
  • 1/2 cup cocoa powder (unsweetened)
  • 1/2 teaspoon salt
  • 1 cup (minus 1 tablespoon) milk
  • 1 tablespoon vinegar
  • 1 teaspoon baking soda
  • 5 1/2 tablespoons butter (softened)
  • 1 cup granulated sugar
  • 1 egg (slightly beaten)
  • 1 1/2 teaspoons vanilla extract
  • For the Mocha Glaze:
  • 1 1/2 cups confectioners' sugar
  • 2 1/2 tablespoons butter (melted)
  • 2 tablespoons cocoa powder (unsweetened)
  • 2 1/2 tablespoons hot coffee or espresso (or more, for drizzling)
  • 1/4 teaspoon salt

Preheat the oven to 325 F/165 C/Gas 3.

Sift flour with baking powder, 1/2 cup of cocoa, and 1/2 teaspoon of salt.

In a measuring cup, combine milk with the 1 tablespoon of vinegar and the soda set aside.

In mixing bowl cream the 5 1/2 tablespoons of butter until light and fluffy, gradually adding sugar add the egg and vanilla and beat well. Blend in the flour mixture alternately with soured milk mixture.

Drop rounded tablespoonfuls of dough onto ungreased or parchment-paper lined baking sheets bake for 10 minutes, or until cookies spring back when top is lightly touched.

While cookies are still warm, frost them with the Mocha Glaze, below, or use your own favorite icing or glaze.


Start Cooking

Prepare the Cake

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Beat eggs, sugar, and salt on high speed for six minutes until very light and lemony.

In a small bowl, combine oil, vanilla, and orange juice.

In a separate bowl, combine flour, baking powder, and vanilla pudding mix.

Add the two mixtures alternately to the eggs. Mix well.

Add orange zest and fold in grated chocolate. Add applesauce on low speed and mix just until incorporated. Don&rsquot overmix.

Pour into a greased tube or Bundt pan. Bake for 40 minutes. Cool before drizzling with glaze.

For the glaze: Place oil, chocolate, and orange zest in a microwaveable bowl. Microwave at 30-second intervals, stirring after each interval, until melted and well combined. Mix in brandy. Pour over cooled cake. Top with garnish of your choice.


How do you make Chocolate ganache thicker?

If you want a thick glaze you will want to use equal parts chocolate to heavy cream. For example, 2 ounces of chocolate and 2 ounces of cream as your starting point, depending on how much glaze you are going to need.

Want an extra thick chocolate ganache or chocolate glaze then you will want to use less heavy cream than chocolate. Then you will want to use 1 ounce of heavy cream for every 2 ounces of chocolate.


Chocolate Glaze

The glaze for this cake is so simple and easy to make, no special equipment required! All you need is a microwave and glass bowl.

To start, place chocolate chips, butter, and corn syrup in a glass microwave-safe bowl. Microwave on 50% power for two minutes, stopping to stir in 30 second intervals.

Once all of the chocolate chips are melted, stir in the vanilla. Be sure not to overheat the chocolate. You want it just melted and pourable. If it’s too hot, let it cool slightly before drizzling over the top of the cooled cake.

Drizzle using a back and forth motion over the top of the cake. I like to let the chocolate settle and cool slightly before cutting, but you can always cut and serve immediately.

You can store your Chocolate Ricotta Bundt Cake covered in the refrigerator for up to a week. It is delicious served cold or room temperature. Heat it up and serve with a scoop of vanilla ice cream for a real treat!

More Ricotta Desserts

Baking with ricotta cheese is such an easy way to add moistness and texture to your desserts. Here are some of my favorite ricotta dessert recipes:

You can also feel free to substitute ricotta in your baked good whenever a recipe calls for sour cream or yogurt.

Hope you love this recipe for Chocolate Ricotta Bundt Cake! Please give it a try and comment below how you like it. Enjoy!