mamalove Posted 18 Jun 2005 , 3:50am
post #1 of

My husband wanted something different for fathers day and we decided on a Chocolate Explosion cake. The glaze I used was delicious and very easy.

Thanks for looking!

Annette in AZ
LL

12 replies
gotcake Posted 18 Jun 2005 , 4:00am
post #2 of

Looks Great! So smooth! thumbs_up.gif

momof3jotynjake Posted 18 Jun 2005 , 4:14am
post #3 of
Quote:
Originally Posted by mamalove

My husband wanted something different for fathers day and we decided on a Chocolate Explosion cake. The glaze I used was delicious and very easy.

Thanks for looking!

Annette in AZ




what did you use for the glaze? looks yummy!

mamalove Posted 18 Jun 2005 , 4:19am
post #4 of

Yes, the glaze was/is delicious! I couldn't stop dipping my finger into it! It is Sarah Bernhardt's chocolate glaze....and so easy to do!\\

Annette in AZ

ntertayneme Posted 18 Jun 2005 , 4:44am
post #5 of

That looks so yummy!!

sue_dye Posted 18 Jun 2005 , 4:58am
post #6 of

I have tryed to search for Sarah Bernhardt's chocolate glaze. I can not find it, could you e-mail me the recipe.. it looks so good. Thanks.
sue_dye@yahoo.com

bonnscakesAZ Posted 18 Jun 2005 , 5:41am
post #7 of

That looks yummy! I have not tried that glaze yet either. I need to get with it. Great cake!

SquirrellyCakes Posted 19 Jun 2005 , 4:30am
post #8 of

Well, either you will love it or not, that seems to be a split decision. It is an old recipe that has become popular with cake decorator's recently, but it truly has been around forever, though not under that name.
It does make a lovely look, but some folks find it too rich. So either you will love it or find it too rich for your tastes, but all agree, it makes a nice look and is easy to work with.
Great looking cake.
Hugs Squirrelly Cakes

crp7 Posted 19 Jun 2005 , 4:54am
post #9 of

Could someone post the recipe for the glaze?

Thanks,
Cindy

SquirrellyCakes Posted 19 Jun 2005 , 4:57am

Here it is:
Chocolate Glaze
8 ounces good quality chocolate chips
6 ounces butter - at room temperature and cut into chunks or pieces
1 tbsp. Karo clear corn syrup or other folks use regular corn syrup, some don't use any - the corn syrup makes it shinier according to some folks
Now folks seem to like to use the Guittards but use your favourite brand of chocolate chips making sure they are real chocolate and not just chocolate flavoured.
I do not follow the method of putting a double boiler on medium heat with the bottom half full of warm water. I would prefer the method of putting the chocolate into the top of a double boiler or into a metal bowl that is over another bowl that contains boiled water Anyway, place chocolate chips and butter chunks and the Karo syrup in the top pot or bowl and stir until almost completely melted. The chocolate will melt before the butter does, personally I melt it all. Anyway, if some bits of butter are not melted remove it from the heat and continue stirring until everything is melted. Then cool it until it is about the consistency of a chocolate syrup. You can pour it over a filled cake or you can allow it to sit and get firm and use your icing spatula to spread it on your cake.
If you wait too long to pour it, you can either reheat it on low heat or you can use a hair blower over the glazed cake until it gets shiny and smooths out.

crp7 Posted 19 Jun 2005 , 5:02am

Wow, that was quick! Thanks for the recipe. I will have to try that sometime.

Cindy

mamalove Posted 19 Jun 2005 , 5:05am

Sorry the recipe has taken so long...I was out of town and just checked the boards...but here is the recipe:

Sarah Bernhardt's chocolate glaze

8 oz quality chocolate chips...1 1/4 cups
6 oz butter - room temp, cut into pieces....1 1/2 sticks
1 T karo clear corn syrup

Place all ingredients in double boiler. Heat over medium setting and stir just till chocolate chips are melted and only a few spots of unmelted butter remain. Remove from heat and stir gently until all has melted. Cool till the consistency of Hershey's chocolate ice cream syrup for pouring over a filled cake, or allow to set till firm and apply to cake with an icing spatula.

The most important thing about this glaze is not to heat to a complete liquid state..it overheats and sets too firm. This recipe is from Alice Medrich's book "Cocolat."


***What I did was make a double batch. I crumb coated the cake first and got it all nice and smooth and then poured on the second batch. I had enough for decorations.

SquirrellyCakes Posted 19 Jun 2005 , 5:08am

Sorry Mamalove, didn't know if you were onsite and were available to respond.
Hugs Squirrelly Cakes

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