A rich, moist chocolate cake paired with a silky chocolate glaze is a classic for a reason. I’ve found some fantastic recipes that fit the bill perfectly, and I’m excited to share them with you.
Here are two excellent options for a chocolate cake with chocolate glaze, one for a classic layer cake and one for a simpler sheet cake.
Option 1: Classic Layered Chocolate Cake with Ganache Glaze
This recipe from Monchef is for a wonderfully moist chocolate cake baked in a springform pan and topped with a simple, two-ingredient chocolate glaze .
For the Cake:
· 250 g softened butter
· 200 g sugar
· 1 packet vanilla sugar
· 3 large eggs
· 200 g sour cream
· 200 g all-purpose flour
· a pinch of salt
· 6 tablespoons unsweetened cocoa powder
· 3 teaspoons baking powder
· 4 tablespoons milk
· 100 g dark chocolate shavings
· butter for the pan
For the Glaze:
· 150 g dark chocolate
· 100 g heavy cream
Instructions:
- Prepare for Baking: Preheat your oven to 180°C (356°F). Grease an 8-inch (20 cm) springform pan.
- Make the Batter: Beat the softened butter, sugar, and vanilla sugar until creamy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream. In a separate bowl, whisk together the flour, salt, cocoa powder, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the milk and then fold in the dark chocolate shavings.
- Bake the Cake: Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cake cool completely in the pan before removing it and placing it on a serving plate .
- Make the Glaze: While the cake cools, prepare the glaze. Finely chop the dark chocolate and place it in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to boil. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes. Then, stir gently until the mixture is smooth and glossy .
- Glaze the Cake: Pour the glaze over the cooled cake, using a palette knife to gently spread it towards the edges if needed. Allow the glaze to set slightly before serving .
Option 2: Easy Chocolate Fudge Cake with Sour Cream Glaze
This recipe from Umami is for a smaller, incredibly moist fudge cake baked in a square pan. The glaze is enriched with sour cream for a slightly tangy and rich finish .
For the Cake:
· 1 cup (142g) all-purpose flour
· ⅓ cup (28g) cocoa powder
· ½ tsp baking powder
· ½ tsp baking soda
· ½ cup (110g) packed light brown sugar
· ¼ cup (50g) granulated sugar
· ¼ tsp salt
· 1 large egg
· ¼ cup (60ml) liquid oil (such as canola or vegetable oil)
· ⅓ cup (80ml) full fat sour cream
· ½ tsp pure vanilla extract
· ½ cup (120ml) hot coffee or hot water
For the Glaze:
· 5 oz (142g) dark chocolate
· ⅓ cup (80ml) 35% heavy whipping cream
· 1 tbsp (15ml) honey or corn syrup
· 1 tbsp (14g) butter
· pinch of salt
· ¼ cup (60ml) full fat sour cream
Instructions:
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper.
- Make the Cake Batter: In a large bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Whisk in the brown sugar, granulated sugar, and salt. In a separate bowl, whisk together the egg, oil, sour cream, and vanilla until smooth. Pour the wet ingredients into the dry and mix with an electric mixer on medium-low until combined. Gradually add the hot coffee (or water) in two stages, beating until the batter is smooth .
- Bake: Pour the batter into the prepared pan and bake for 20-25 minutes, until the cake springs back when gently pressed. Let it cool in the pan for 15 minutes before transferring to a wire rack to cool completely .
- Make the Glaze: To make the glaze, combine the chopped dark chocolate, heavy cream, honey (or corn syrup), butter, and salt in a small saucepan over low heat. Stir gently until the chocolate is melted and the mixture is smooth and glossy. Be careful not to overheat it. Pour the mixture into a clean bowl and gently whisk in the sour cream until fully incorporated. Place the bowl in the fridge for 15-20 minutes to cool until it reaches a soft pudding-like consistency .
- Finish and Glaze: Once cool, whisk the glaze vigorously for about 20 seconds to lighten it up. Pour it over the cooled cake and spread evenly. The glaze will firm up as it sets .
🧑🍳 Tips for the Best Chocolate Glaze
· Use Quality Chocolate: The flavor of your glaze is directly related to the quality of the chocolate you use. Opt for a good brand of dark chocolate with a cocoa content you enjoy .
· Chop Chocolate Finely: For a smooth glaze, chop your chocolate into small, uniform pieces so they melt evenly and quickly when combined with the warm cream .
· Avoid Overheating: When melting chocolate for a glaze, low and slow is the way to go. Overheating can cause the chocolate to seize or become grainy .
· Cool to the Right Temperature: For a perfectly smooth, shiny finish, especially with ganache-type glazes, let it cool slightly until it thickens to your desired consistency before pouring. If it’s too warm, it will be runny; too cool, and it won’t spread evenly .
I hope these recipes help you create a decadent and delicious chocolate cake. Which one do you think you’ll try first? If you need any more tips or have questions about the steps, just let me know