Quick and easy chocolate glaze recipe, homemade with 4 simple ingredients. This satiny smooth shiny cocoa powder glaze is thickened with powdered sugar or icing sugar and perfect for icing bundt cakes and donuts. Dries semi-hard and tastes so rich and creamy.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from CakeWhiz
Ever since I shared this Powdered Sugar Glaze (Vanilla Cake Glaze) and Lemon Glaze for Cake (Lemon Drizzle Icing), I have been asked to also share a cocoa powder version. After many trials and errors, I am happy to share my no fail recipe with all of you. I have tried making this with black cocoa powder and special dark cocoa powder and both resulted in very bitter flavor. I also tried using heavy cream instead of milk but the consistency was too thick and hard to pour on top of desserts. I tried salted butter but found the salty flavor over-powering. However, I quickly learned that using both salted and unsalted butter together resulted in the best flavor profile.
Key ingredients for donut and cake glaze
Variations
How to make easy shiny chocolate glaze recipe from scratch?
1. Add dry ingredients in large mixing bowl- This includes powdered sugar and cocoa powder.
Tips and techniques
Recipe FAQs
link to my ganache recipe.
Storage
More frosting and fillings
Recipe
Easy Chocolate Glaze (For Cakes and Donuts)
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from CakeWhiz
Ingredients
- 2 cups Powdered sugar Sfited
- ⅓ cu Cocoa powder Sifted
- ¼ cup Butter Melted, Use half salted and half unsalted
- 3-5 tablespoon Whole milk Start with 3 tablespoon and add more as needed
- 1 tablespoon Corn syrup Optional, Adds shine
Instructions
- Whisk together powdered sugar and cocoa powder in large mixing bowl.
- Add melted butter, 3 tablespoon milk, corn syrup (if using) and mix until glaze starts to become thick.
- Continue mixing while adding more milk, as necessary, until there are no lumps and you have a smooth, thick and creamy consistency. Enjoy.
Video
Notes
- Don't forget to sift your powdered sugar and cocoa powder to get rid of any small lumps.
- Use half salted and half unsalted butter for best flavor profile. Not too salty and not too sweet.
- Butter cannot be replaced with margarine or coconut oil.
- Use full fat whole milk for the best creamy consistency.
- If you want that shiny glossy appearance, mix in 1 tablespoon light corn syrup.
- Start adding milk slowly as needed. You may not need to use the entire quantity listed.
- Mix in 1 teaspoon vanilla or almond extract at the end for additional flavor, if you like.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the refrigerator for up to 3 days. It can be reheated, mixed and then used on any desserts you like.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Leave a Reply