Cake and photo by kake © Sarah Phillips
Photo and cake by Sarah Phillips © Sarah Phillips
I created this glaze so it will not crack after you refrigerate the cake and then cut into it. Thus making it a perfect topping to use for refrigerated cakes such as my Lemon-Orange Scented Chiffon Cake Recipe, when filled with custard. This recipe will remain shiny if the cake is stored at room temperature, but will dull if refrigerated. But you can fix this. Find out how!
CHOCOLATE RECIPE HELP
INGREDIENTS
8 ounces (squares) semi-sweet or sweetened chocolate or use a combination of 4 ounces (squares) semi-sweet and 4 ounces (squares) bitter-sweet chocolate or 8 ounces semi-sweet chocolate chips
4 tablespoons unsalted butter; cut into tablespoon size pieces
2 tablespoons light corn syrup or dark corn syrup
2 tablespoons water
1/8 teaspoon (pinch) salt
1 teaspoon vanilla extract
INSTRUCTIONS
1. Combine the chocolate squares, butter, corn, syrup, water and salt in a medium size, heavy bottomed saucepan. (You can also melt the ingredients in the top part of a double boiler.)
Turn on the heat on low and while stirring all the time, until the chocolate is almost melted. Remove from the pan from the heat and continue to stir until the chocolate is fully melted. Let cool a bit and add the vanilla extract and stir. Use immediately.
2. While the chocolate glaze is still fluid, immediately pour the warm glaze over the center of the cake and with a large icing spatula, spread the glaze so it drips over the sides. Work quickly because the glaze will set quickly.
3. Before the chocolate has a chance to set, immediately remove the cake with a large spatula to a flat platter. Chill uncovered in the refrigerator until the chocolate sets, at least an hour.
STORAGE
The chocolate glaze does not need refrigeration. If you need to refrigerate your cake, the glaze may dull slightly.
SARAH SAYS: To brighten, quickly pass a hand-held hair dryer over its surface a few times, while set on low.
