Ingredients:

  • 1 cup (240ml) Heavy Cream (35% milk fat or higher)
  • 1 cup (200g) Granulated Sugar
  • ½ cup (120ml) Water
  • ⅓ cup (40g) Unsweetened Cocoa Powder, Dutch-processed preferred
  • 1 tbsp (10g) Gelatin powder
  • 3 tbsp (45ml) Cold Water (for gelatin blooming)
  • 1 cup (170g) Dark Chocolate, finely chopped (at least 60% cacao)

Instructions:

  1. Combine gelatin powder and cold water in a small bowl. Let stand for 5-10 minutes until softened.
  2. In a saucepan, combine heavy cream, sugar, water, and cocoa powder. Whisk until smooth.
  3. Bring the mixture to a boil over medium heat, stirring constantly. Boil for 1 minute.
  4. Remove the saucepan from the heat. Add the chopped dark chocolate and bloomed gelatin.
  5. Let the mixture sit for 1 minute, then whisk until the chocolate is completely melted and the glaze is smooth. Use an immersion blender for an extra smooth finish (optional).
  6. Pour the glaze through a fine-mesh sieve into a clean, heatproof bowl. This removes any lumps and ensures a silky-smooth texture.
  7. Cover the glaze with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thickened.
  8. Reheat the glaze in the microwave or over a double boiler until it reaches a temperature of 90-92°F (32-33°C). Stir gently to avoid creating air bubbles.
  9. Place your completely chilled cake on a cake rack set over a baking sheet. Pour the glaze evenly over the cake, starting from the center and working your way outwards.
  10. Allow the glaze to set for at least 15-20 minutes before serving. This simple chocolate glaze recipe provides an elegant finish.