This glaze is beautifully shiny and is my go-to glaze for cakes
- 150gr sugar
- 75gr cacao powder
- 175gr water
- 125gr heavy cream
- 5 sheets of gelatin
Glazes one 20-25cm cake
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.