Glossy Cocoa Glaze

Preparation info

  • Makes

    2 cups

    • Difficulty


Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

This not-too-sweet glaze does not lose its gloss when refrigerated because it’s made with cocoa powder instead of chocolate.

This is the glaze for Pecan Chantilly and Chocolate Éclairs.


  • 1 cup (8 ounces) heavy cream
  • 1 tablespoon light corn syrup
  • 1 cup (200 grams) granulated sugar
  • 1 cup (100 grams) unsifted cocoa powder
  • 1 ounce (2 tablespoons) unsalted butter
  • 1 tablespoon vanilla


Combine the cream and corn syrup in a -quart heavy-bottomed saucepan.

Pour the sugar and cocoa powder into a triple sifter and sift them onto waxed paper (sifting is imperative for a smooth glaze). Add the sugar-cocoa mixture to the saucepan and stir to combine. Add the butter and place over very low heat, stirring constantly, until the butter melts and the glaze is smooth (about 7 minutes).

When the glaze is smooth and warm (never hot; otherwise, separation may occur), remove it from heat and stir in the vanilla. Its consistency resembles a chocolate sauce and thickens upon cooling.

To apply the glaze, pour it over the cake. (See Chocolate Glazes.) You may apply a second coat to perfect the surface. After the first application, allow the glaze to set (about 30 minutes), then reheat the remaining glaze and pour it over the cake a second time.

You may make this glaze ahead and store in an airtight container in the refrigerator up to 2 weeks. To liquefy, place in a heavy-bottomed saucepan over very low heat, stirring to prevent scorching.