It seems like I whip up a couple of cakes a month for church activities, and sometimes I just don't want to go to the trouble of creaming butter for a butter cream frosting. Nor do I want to go to the expense of buying heavy whipping cream for another of my favorite frosting alternatives. This glaze, which I used on my sister's birthday cake in January, is sure to please harried cooks because most of us already have these ingredients in the house. (Well, at least we're never without dark chocolate at our place.) It's light yet rich. Double the recipe for drizzling over a bundt or layer cake.
Chocolate Glaze (adapted from Martha Stewart Magazine)
Enough for one 8” round cake layer
2 ounces dark chocolate, chopped (or ¼ cup chocolate chips)
½ cup powdered sugar
2 T water
1. Melt chocolate in a heat-proof bowl in the microwave for a few minutes, stirring every 30 seconds until melted. Let cool slightly.
2. Whisk together sugar and water until smooth. Add melted chocolate in a slow, steady stream, whisking until thickened, about 1 minute.
3. Immediately pour glaze onto center of cooled cake. Using an offset spatula, gently spread glaze over top and sides.
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