Chocolate Glaze for Miniature Yellow Butter Cakes
Top our Miniature Yellow Butter Cakes with this glaze.
- Yield: Makes 3/4 cup
Source: Martha Stewart Living, October 2009
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
Place chocolate in a small bowl. Bring cream to a boil in a small saucepan over medium heat. Pour over chocolate. Let stand for 2 minutes, then stir to combine. Pour glaze over cakes. Glaze can be refrigerated for up to 5 days. Reheat glaze in a double boiler or a heatproof bowl set over a pot of simmering water before using.