Learn how to make a chocolate glaze for cake without corn syrup! Using just 5 easy ingredients, the glaze is glossy and works for all kinds of desserts!
Add the heavy cream and chopped chocolate to a small saucepan and place it over medium heat. Once the chocolate has melted, reduce the heat to low and whisk into the cream.
Add the remaining ingredients and gently whisk together until smooth and glossy.
Remove the chocolate glaze from the heat and let it cool slightly, before drizzling over the cake.
Notes
* Any chocolate over 60% cocoa content.** Brown rice syrup or maple syrup will work. TO STORE: Leftover glaze can be stored at room temperature, covered, for up to two days. The glaze with thicken the longer it sits, so you may need to reheat it. TO MAKE AHEAD: Prepare the glaze up to three hours before your cake has cooled, as it should still be pourable. If not, you will need to reheat it.