A perfect shiny glaze that is really not difficult to make. This recipe makes quite a size, it is more than enough for one large cake, two medium cakes, 15 one-person domes or for 2-3 dozen smaller items. Use half of this recipe for a single cake. But don’t make too little, you have to glaze a cake in a single smooth motion to make the end product look pretty, and you will regret making a too small quantity.
- 250gr sugar
- 120gr cacao
- 280ml water
- 200gr double cream (30-35% fat)
- 10 gelatin sheets (17gr)
Soak the gelatin in cold water for 5 minutes.
Combine the sugar, cacao powder and water in a thick based sauce pan. Stir gently with a whisk, adding the cream.
Bring the mixture to the boil and leave to simmer for 3 minutes while stirring.
Take the pan off the heat. Skim the top if required.
Stir the gelatin into the chocolate liquid.
Use when warm but no longer piping hot. You can keep it in the fridge and briefly re-heat it until fully liquid and without lumps, at which point you can use it for glazing.