Silky Chocolate Drip Glaze for Cakes
This glossy chocolate glaze sets into a luscious, fudgy coating that flows beautifully down the sides of any cake. Made with pantry staples and ready in under 10 minutes, it's the effortless finishing touch your homemade cakes deserve. The secret touch of coffee deepens the chocolate flavour without overpowering it.
🛒 Ingredients
5 servings
- 1 cup (200 ml) heavy cream
- 4 to 5 tablespoons unsweetened cocoa powder
- ¼ cup (60 ml) brewed sweetened coffee
- 2 tablespoons cornstarch
- ½ cup (120 ml) whole milk
- 1 tablespoon unsalted butter or margarine
- Sugar to taste
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Directions
- 1
Whisk the cornstarch into the cold milk until completely smooth with no lumps remaining.
- 2
Combine the milk mixture, heavy cream, sifted cocoa powder, coffee, butter, and sugar in a medium saucepan.
- 3
Cook over low heat, stirring constantly, until the glaze thickens enough to coat the back of a spoon — about 5 to 7 minutes.
- 4
Remove from heat and let the glaze cool at room temperature for 10 to 15 minutes until it reaches a pourable but slightly thick consistency.
- 5
Pour over the center of your cooled cake and let it naturally cascade down the sides without spreading, for an elegant drip effect.
💡 Chef's Tip
For the best drip effect, make sure your cake is completely cooled before glazing. A warm glaze over a warm cake will slide off too quickly and pool at the base.
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