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Pourable Chocolate Glaze

Makes 1 cup; adapted from The Spruce Eats

Ingredients
  • 2 tablespoons unsalted butter
  • 2 ounces unsweetened chocolate Guittard
  • 1 cup confectioners' sugar
  • 2–4 tablespoons boiling water
Instructions

  1. Melt together the butter and unsweetened chocolate in a bowl set in a frying pan of barely simmering water. When completely melted, remove from water bath.

  2. Sift the confectioners' sugar into the butter-chocolate mixture and stir to combine. Slowly add the boiling water to thin to desired consistency. Drizzle over cooled cake.

Recipe Notes / Tips
  • To maximize the amount of glaze on your cake, get out a wire rack and two dinner plates. Set the cake on the rack over a plate and drizzle the glaze. Transfer the cake on the rack to the second plate and drizzle the puddled glaze from plate 1 over the cake. Repeat this as many times as you'd like. 
  • I prefer this glaze to a chocolate ganache when I want pourability, which is key for a Bundt cake.