New This Month

Under 30 Minutes



Poured on rather than spread, this glaze is wonderful over a Bundt or any other cake that calls for a sleek finish.

  • Prep:
  • Total Time:
  • Yield: Makes 2 cups (enough to glaze one 8-inch cake)

Photography: Pål Allan

Source: Martha Stewart Living, September 2010


  • 8 ounces bittersweet chocolate, chopped
  • 1 1/4 cups heavy cream
  • 1 tablespoon light corn syrup


  1. Place chocolate in a medium heatproof bowl. Bring cream and corn syrup to a simmer in a small saucepan over medium heat. Pour over chocolate; let stand for 1 minute. Stir until shiny and smooth. Let cool slightly.

Reviews Add a comment

  • OhMyHoneyBee
    25 OCT, 2013
    I love this recipe, it's so simple and works great with all kinds of chocolate cakes. I normally use honey instead of corn syrup and sometimes milk instead of heavy cream.