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1
Set the cooled cake on a wire rack with wax or parchment paper underneath it to catch any drips.
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2
Combine the heavy cream and vanilla extract in a saucepan and bring to a simmer over medium heat, stirring constantly.
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3
Meanwhile, place the chocolate in a medium-sized nonreactive mixing bowl, preferably one with a handle and a small pouring spout.
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4
Remove the hot vanilla-cream mixture from the heat and pour over the chocolate.
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5
Let the heat from the cream melt the chocolate for 10 to 20 seconds, then gently whisk until smooth.
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6
Immediately pour the glaze over the cake.
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7
For a Bundt cake, pour the glaze in a thin, steady stream in a crisscross fashion, working your way around the cake for even coverage.
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8
If you want more chocolate on the cake, repeat until it looks right.
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9
This is a rich glaze, so let restraint be your guide.
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10
For Crunchy Feet, pour about 2 tablespoons of glaze directly onto the top of each one, letting it drizzle down the sides.
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11
If the bowl is empty before youre finished glazing, scrape any chocolate that has drizzled onto the parchment and reuse it for the remaining Crunchy Feet.
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12
Serve immediately, while the glaze is still warm.
