CHOCOLATE GLAZE WITH COCOA POWDER RECIPES

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SENSATIONAL CHOCOLATE DRIZZLE RECIPE WITH COCOA POWDER ...



Sensational Chocolate Drizzle Recipe with Cocoa Powder ... image

Adding chocolate to your desserts can help them taste even more amazing than before. Chocolate drizzle is a simple and delicious way to add a touch of chocolate to your favorite sweet treats. This sensational chocolate drizzle recipe with cocoa powder is sure to satisfy your chocolate cravings.

Provided by cakedecorist.com

Categories     Dessert

Prep Time 10 minutes

Yield 16

Number Of Ingredients 4

2 cups powdered sugar (sifted)
¼ cup unsweetened cocoa powder
2 tablespoons butter or margarine (softened)
3-4 tablespoons warm water

Steps:

  • Step One: Sift Powdered Sugar
  • Use a mesh strainer to sift powdered sugar into the large bowl, eliminating any lumps.
  • Step Two: Add Unsweetened Cocoa Powder
  • Add the unsweetened cocoa powder to the sifted cocoa powder and mix together.
  • Step Three: Add Butter or Margarine
  • Add the softened butter or margarine and stir the mix together.
  • Step Four: Add in the Water
  • Add in the warm water, one tablespoon at a time, until the drizzle has reached your desired consistency. Pour or drizzle the chocolate over your desired dessert.
  • Adding chocolate drizzle not only tastes delicious but makes for some beautiful desserts. This chocolate drip cake is the perfect example of how elegant chocolate drizzle can make cakes look.

CHOCOLATE GLAZE FOR BUNDT CAKES | JUST A PINCH RECIPES



Chocolate Glaze for Bundt Cakes | Just A Pinch Recipes image

This glaze sets up nicely to drizzle over a bundt cake, and is very easy to put together. I usually have all the ingredients in my pantry. Real brandy or rum can be used in place of the flavoring if you like. Also, Espresso powder can be used for flavoring.

Provided by Susan Feliciano @frenchtutor

Categories     Chocolate

Prep Time 5 minutes

Yield 1

Number Of Ingredients 5

2 tablespoon(s) melted butter
3 tablespoon(s) cocoa powder
1 1/4 cup(s) powdered sugar
2-3 tablespoon(s) warm water
1 teaspoon(s) brandy or vanilla flavor

Steps:

  • Melt the butter. Add all other ingredients. Stir until well mixed, shiny, and smooth. Add more water if you want it thinner at this point.
  • This thickens a bit upon standing. Drizzle over the bundt cake when it's slightly thicker so it can slowly run down the sides of the cake.

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Reviews 3.7
Total Time 35 minutes
Category dessert, main dish
  • To make the chocolate cake, preheat the oven to 425ºF. Place a piece of parchment paper or a silicone mat on a 17x12 sheet pan, and rub butter on it to grease.In a large bowl, whisk to combine the cocoa powder, flour, and salt.Bring an inch of water to a simmer in a medium saucepan. Combine the eggs and sugar in a heatproof glass bowl, then place over the simmering water (make sure the water doesn’t touch the bowl). Using a hand mixer, beat the eggs and sugar together over medium speed for about two minutes, until the eggs are thick, pale yellow, and warm to the touch (if you have a thermometer, you want the eggs to be about 120ºF. If you don’t have a thermometer, just touch the mixture with your finger every once in a while until it feels like hot tap water). Remove the egg bowl from the heat and continue beating at medium high speed for another 3 minutes, until it’s thick and airy, and has reached the ribbon stage. That means when you drag and drizzle a spoonful of the liquid, it shouldn’t settle back into the liquid for a good 5–10 seconds. Mix in the melted butter.Add the dry ingredients to the mixture, and gently fold it into the eggs with a spatula, working quickly. Spread the batter onto the buttered parchment or silicone mat, leaving an inch from the edges. Bake the cake for 5–6 minutes, until springy to the touch.Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder. Flip the cake onto the parchment, then remove the parchment or silicone mat that the cake baked on. Gently roll the cake up into a log while it’s still warm. This is like muscle memory for the cake, and it will roll easier again later.To make the filling, combine the heavy cream, sugar, and vanilla extract in a large bowl, and whip with a hand mixer to stiff peaks, about 5 minutes on medium speed. Unroll the cooled cake, then spread the cream all over, leave a 1-inch border around all edges. Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack.To make the chocolate ganache, microwave the cream and chocolate in a heatproof bowl in 30-second intervals, stirring after each time, until combined. Add the tablespoon of milk, which will give a more pourable consistency. Pour the chocolate ganache evenly over the cake, then refrigerate for 20 minutes before serving, so the ganache can firm up.The cake is now ready to be sliced and served. Enjoy!
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