Prepare the Chocolate Glaze

Just like the Pastry Cream, this was the first time I prepared a Glaze for a cake. Now don’t be intimidated by the list of ingredients because a Glaze is really easy and quick to prepare. It not only adds another flavor in the cake but also helps to keep the quantity of frosting in check. You can use the Glaze as a decoration on top of the cake and once you get a hang of it don’t be afraid to use it over other cakes as well.

Ingredients:

• Semisweet Chocolate - 8 tablespoons coarsely chopped
• Unsalted Butter - 4 tablespoons, cut into pieces
• Light Corn Syrup - 2 tablespoons 
• Shredded Sweetened Coconut – ½ to 1 cup (I toasted it)

Let’s do a little prep by chopping the Chocolate:

• Use a sharp big knife to chop the chocolate. Try not to use your hands but an offset spatula to scrape and pick up the chocolate and work in a cool kitchen because the chocolate will start melting. Keep it in a cool dry place until ready to use. 

Directions:

• Place the Chocolate, Butter and Corn Syrup in a medium heatproof bowl set over a pot of barely simmering water. Stir until melted and smooth. Remove from heat and let cool for 5 minutes.

Next toast the Coconut, now you can of course skip this step, I did this as per Debarshi’s wish and I have to say toasting the coconut not only created a nice crisp texture but also brought out a delicious nutty flavor. I toasted the Coconut on stove top using these simple directions:

• Place the desired amount (½ to 1 cup) of Coconut flakes in a large skillet.
• Cook over medium heat, stirring frequently, until the flakes are mostly golden brown.
• As our Coconut is sweetened it tends to brown faster so, it will take less time.
• Remove from heat as soon as they are toasted and transfer to a bowl.

Tips:

• Prepare the glaze according to the directions. Allow the glaze to cool before applying it to the cake. The glaze should be of the consistency of corn syrup. Test the consistency by taking a spoonful from the bowl and drizzle back into the glaze; the drizzled glaze should leave a trail.
• Make sure the cake is cooled completely before applying a glaze with a thin consistency. If it is a glaze that needs to be spread, a slightly warm cake will allow the glaze to spread more easily, but if the cake is too warm the glaze may run off the cake.
• Use a tablespoon or whisk to drizzle the glaze over the cake; allow it to run over and down the sides. Or, slowly pour the glaze over the top of the cake from a measuring cup with a pour spout.
• The glaze will set fairly quickly so if you need to spread it out, use the back of a tablespoon to work it around as desired before it begins to set. If you try to spread it once it starts to set up, you will damage the smooth appearance of the glaze.
• Allow the glaze to set up on the cake for 2 hours. Refrigerate if the glaze or filling contains perishable items.
• If you are going to add nuts or another garnish to the glaze, be sure to add it before it begins to set up so that it will stick to the glaze.

Now we are all set, the cake is baked and frosted, glaze is ready so let’s proceed to Decorating the Cake:

Recommended Reading:

• Chocolate Coconut Cake (with Coconut Pastry Cream filling and Buttercream Frosting, topped with Chocolate Glaze and Toasted Shredded Coconut)
• Bake the Cake
• Prepare the Coconut Pastry Cream filling
• Prepare the Buttercream Frosting
• Apply the Crumb Coat
• Apply the Final Coat
• Mary Berry’s Chocolate Apricot Cake (Homemade Sacher Torte)