Chocolate Bundt Cake Glaze
- 1/4 cup light corn syrup
- 3/4 cup heavy cream
- 1/2 tsp or more vanilla extract
- 8 oz bittersweet chocolate, chopped
- Cook cream, corn syrup, and chocolate in a small saucepan over medium heat, stirring constantly, until smooth.
- Stir in vanilla and set aside until slightly thickened, about 30 minutes.
- Drizzle glaze over cake and let set for at least 10 minutes.
- Serve & enjoy.
- *This cake can be stored at room temperature for up to 2 days.
- *
light corn syrup, heavy cream, vanilla, bittersweet chocolate
Taken from cookpad.com/us/recipes/368620-chocolate-bundt-cake-glaze (may not work)