Chocolate Glaze for Cake
Simple, yet very impressive, with a glossy finish like from a pastry shop. Chocolate glaze for cake turns out thick and is easy to use not only for cakes, but also for pastries and cookies. It holds well on the surface, sets fairly quickly, and makes baked goods look beautiful and appetizing.
Updated : 26 May, 2026
Easy
About 20 min.
Ingredients
100 grams
Bitter chocolate
27 grams
Butter
45 grams
Sour cream
110 grams
Powdered sugar
to taste
Vanillin
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients. For the glaze, you can use baking chocolate, dark chocolate, milk chocolate, or bittersweet chocolate. Aerated chocolate or chocolate with various add-ins will not work for this purpose. The sour cream and butter for the glaze should be high quality, then it will have the right consistency and flavor. The amount of powdered sugar can be adjusted depending on how sweet the chocolate is.
Step 2
Break it into pieces and place it in a bowl. You can melt it on the stove over a double boiler or in the microwave. Be careful not to overheat the chocolate. Over a double boiler, the bowl should not touch the water, and in the microwave, melt the chocolate in short bursts of 10–15 seconds, stirring each time. If the melted mixture turns out too thick, thin it with a spoonful of hot water.
Step 3
Add the butter to the bowl of hot chocolate and stir until smooth and glossy. Do this with gentle movements so that air bubbles do not form, as they can affect the final result when the glaze is applied. Add the sour cream and stir until smooth. The glaze should flow easily from the spoon.
Step 4
It is better to add it in small portions, because you may not need all 110 g, about 3.9 oz. It depends on the sweetness of the chocolate. Stir the glaze after each addition. The powdered sugar should be very finely ground, otherwise the grains will be noticeable in the finished glaze. If that does happen, warm the glaze a little over a double boiler, stirring until smooth.
Step 5
Cover the bowl of glaze with plastic wrap and place it in the refrigerator for half an hour. During this time, the glaze will stabilize. Remove it from the refrigerator and leave it at room temperature for 10 minutes so it warms up and becomes a little thinner. The temperature of the finished glaze should be 35-40°C (95–104°F).
Step 6
Pour all the glaze onto the center of the top cake layer, tilting the cake slightly so it flows evenly toward the edges. Quickly smooth the surface with a hot offset spatula or a warmed knife, using gentle motions without pressing. If uneven spots appear, reheat the tool and go over the problem area again.
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