This is the chocolate glaze I made for my torte yesterday. It is so quick, simple, and versatile. It is a small added touch that can make any dessert more decadent and eye-appealing. And it uses ingredients that you probably have on hand already.
Sweet Chocolate Glaze
1/2 cup icing (confectioners') sugar
2 Tablespoons unsweetened cocoa powder
1/4 cup warm water (or coffee if you like)
*Or use any amount of sugar and cocoa, following the ratio of sugar to cocoa, 4:1, adding water as needed.
Mix the sugar and cocoa together, than slowly add in the water, stirring constantly. Add as much as needed for desired consistency.
This recipe makes just a small amount, just a touch for a little drizzle over something. Double this amount for a cake or a pan of squares. This can be as thick as an icing, or as thin as a sauce, cater it to your needs.
Well, here it is, the Death By Chocolate Cake. For this cake, I decided to focus on the taste and flavour of the cake rather than the piping and decorations, so it is more of a simpler-looking cake. The cake begins with my trusted moist chocolate scratch cake, to which I added one cup of semi-sweet chocolate chips. Sandwiched between the two eight inch round layers of cake are a layer of hot fudge sauce, chocolate chocolate chip filling, and a second layer of hot fudge sauce. The cake is finished off with chocolate buttercream and milk chocolate piping. I stuck a few regular sized and miniature semi-sweet chocolate chips on the side of the cake for decoration and extra chocolate.
To serve this cake, slice it into wedges, top with a scoop of chocolate ice cream, drizzle with more hot fudge sauce, add some chocolate curls for decoration, and enjoy with a tall glass of chocolate milk. This truly is a chocoholic's dream!
