chocolate glazed cake recipe
The Best chocolate glazed cake recipe
I have been making this chocolate glazed cake for years and it is a staple in my home. My kids ask for it every birthday and holiday and I love that it is so simple to put together. The cake is moist and rich with a deep chocolate flavor that is not too sweet.
The glaze adds a shiny finish and a little extra sweetness that makes it feel special. This recipe uses basic ingredients you probably already have in your pantry. Flour, sugar, cocoa powder, eggs, butter and milk come together to create a tender crumb.
The key is to not overmix the batter and to let the cake cool completely before adding the glaze. That way the glaze sets nicely and does not soak into the cake. I like that this cake is versatile enough for a weeknight dessert or a fancy party.
It is also a good option if you are watching your sugar intake because you can adjust the sweetness of the glaze. The cocoa powder adds antioxidants and the eggs provide protein so it is not just empty calories. My family loves it and I am sure yours will too.
One tip I always share is to use good quality cocoa powder for the best flavor. Dutch processed cocoa gives a darker color and a smoother taste. Also make sure your butter is at room temperature so it creams well with the sugar.
These small steps make a big difference in the final cake.
Chocolate Glazed Cake
A moist and tender chocolate cake topped with a glossy chocolate glaze. This recipe is simple to make and perfect for any occasion.
🥘Ingredients
For the Cake
For the Glaze
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chocolate Glazed Cake Works
I always keep this chocolate glazed cake recipe handy for family gatherings and holidays because it is so reliable. The cake stays moist for days and the glaze stays shiny and smooth.
To store it just cover it with a cake dome or wrap it in plastic and keep it at room temperature. For reheating pop a slice in the microwave for 15 seconds or serve it at room temperature with a scoop of vanilla ice cream.
This cake is always a good idea for any occasion and it works well for family gatherings because everyone loves chocolate. I hope you enjoy making it as much as I do.
❓ Frequently Asked Questions About Chocolate Glazed Cake
1. Can I use a different type of cocoa powder?
Yes you can use either natural or Dutch processed cocoa powder. Natural cocoa is more acidic and will give a lighter color. Dutch processed gives a darker richer color and a smoother taste. Both work well in this recipe.
2. How do I store the chocolate glazed cake?
Store the cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm you can refrigerate it but bring it to room temperature before serving. The glaze may get a bit sticky in the fridge but it will still taste good.
3. Can I make this cake gluten free?
Yes you can substitute the all purpose flour with a gluten free flour blend that contains xanthan gum. Use a 1 to 1 ratio and add an extra tablespoon of milk if the batter seems too thick. The texture will be slightly different but still delicious.
4. Why did my glaze turn out lumpy?
Lumpy glaze usually happens when the cream is too hot or the chocolate is added too quickly. Make sure to heat the cream just until it simmers and remove it from the heat before adding the chocolate. Let it sit for a minute then stir gently until smooth.
5. Can I freeze this cake?
Yes you can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and then foil. Thaw it at room temperature and then add the glaze. The glaze does not freeze well so add it after thawing.
