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1
Combine chocolate, butter and corn syrup in a heatproof medium bowl.
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2
Place in a skillet of barely simmering water.
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3
Stir frequently, until almost completely melted.
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4
Remove bowl from skillet and stir until mixture is smooth.
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5
Do not whisk or beat the glaze.
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6
Let stand at room temperature without stirring until cooled, thick and spreadable (about 30mins, depending on kitchen temp).
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7
You may also use microwave for the melting step (as I did), just mix the ingredients in a microwave-safe bowl.
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8
Nuke the mixture at LOW power for approx 20 sec, remove bowl, stir gently.
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9
Repeat until chocolate has melted and mixture is smooth.
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10
The first layer of glaze- Spread a very thin layer using 1/4 of the glaze over the top and sides of cake (cake must be at room temp).
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11
Be sure to smooth rough surfaces and fill in any cracks.
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12
Be careful not to get any crumbs into the bowl of glaze.
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13
This is the'crumb coat', and it gives the cake a smooth and even undercoat for the final glaze.
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14
The final glaze- Rewarm the glaze in microwave/double boiler for a few seconds.
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15
Stir gently until smooth.
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16
Do not overheat; glaze should be 90F for it to dry to a shiny finish.
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17
If necessary, cool to proper temperature.
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18
Once the final glaze has been applied, let cake stand at room temp until the glaze sets, about 15mins.
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19
NOTE: Do no re-spread glaze once it has set, or it will have marks and dull streaks.
