Chocolate Drip Cake
Use this recipe for the perfect chocolate drip on any layer cake.
Servings: 10
Ingredients
- 2 oz dark chocolate, chopped
- ΒΌ cup heavy cream
- 2 tablespoon white corn syrup
- pinch salt
Instructions
- Place all of the ingredients in a small a saucepan and set on the stove over medium heat.
- Gently heat the ingredients until the cream begins to simmer and the chocolate starts to melt. Stir everything together until smooth.
- Pour the glaze into a heat-safe container and refrigerate for 10 to 20 minutes, or until it is no longer warm to the touch.
Notes
The glaze may be made in advanced and stored in the refrigerator for up to two weeks. When ready to use, gently reheat until it liquifies but is not hot to the touch.