Chocolate Glaze Recipe

Chocolate glaze made with real chocolate and cream, smooth, glossy, and perfect for bundt cakes, loaf cakes, muffins, and donuts.

This is the simple chocolate glaze I use on my bundt cakes when I want a clean finish without frosting or decoration.

It’s a reliable recipe made with just chocolate, cream, and a little oil for a smooth texture that sets beautifully.

Why you’ll love it

• Made with real chocolate for a deep, clean chocolate flavor
• Smooth and glossy finish that pours easily and sets nicely
• Versatile glaze for bundt cakes, loaf cakes, muffins, or donuts

Ingredients you need

• Chocolate: baking chocolate or semi-sweet chocolate, chopped
• Heavy cream: full-fat, for a smooth and rich texture
• Neutral oil: sunflower, canola, or grapeseed, optional for extra shine

Tips for a perfect chocolate glaze

• If too thick, warm gently; if too thin, let it rest for a minute
• Use good-quality chocolate for the best flavor and texture
• Let the glaze cool slightly before pouring to control thickness
• Pour over a fully cooled cake to avoid melting or sliding
• Add a few drops of oil only if you want a shinier finish

How to make chocolate glaze

This chocolate glaze comes together in minutes and works for bundt cakes, loaf cakes, and simple desserts.

Place the chocolate, heavy cream, and oil in a heatproof bowl.

Melt gently over a saucepan of simmering water, stirring until smooth.

Remove from heat and let cool slightly before pouring.

How to use this chocolate glaze

• Drizzle over a bundt cake or loaf cake for a glossy finish
• Spoon over muffins or cupcakes once cooled
• Use as a simple glaze for snack cakes or sheet cakes
• Pour over a chocolate cake when you don’t want frosting

Use the glaze slightly warm so it flows smoothly.

Storage

• Refrigerator: store in an airtight container up to 5 days.
• To reuse: gently reheat until fluid, stirring well before using.

Recipe variations

• Dairy-free option: replace cream with full-fat coconut milk.
• Thicker chocolate glaze: use slightly less cream.
• Thinner glaze: add a splash of warm cream.
• Dark chocolate glaze: use 70% dark chocolate for a less sweet finish.

I use this chocolate glaze on my chocolate bundt cake when I want a clean, glossy finish without frosting.

Recipe questions

Can I make this chocolate glaze ahead of time?

Yes, store it in the fridge and gently reheat before using.

Can I melt the glaze in the microwave?

Yes. Heat the chocolate, cream, and oil together in short intervals, stirring well between each one.

Why is my chocolate glaze too thick?

It cooled too much or needs a little more warm cream.

Can I make this glaze with cocoa powder?

No. This recipe is made with real chocolate. Cocoa powder requires a different ratio.

More Glaze Recipes

• Lemon glaze
• Vanilla glaze
• Chocolate ganache
• Powdered sugar glaze

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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