A pourable Bundt cake topping made with chocolate chunks and gently warmed whole milk; a little butter, if available, adds shine. Use cocoa powder only if a deeper chocolate flavor is wanted.
TBy Tiffer
Servings
12
1.5 cup Chocolate chunks (semisweet or bittersweet)
0.5 cup Whole milk
2 tbsp Unsalted butter
1 tbsp Unsweetened cocoa powder (optional, for deeper flavor)
2 tbsp Powdered sugar
1 pinch Fine salt
1 tsp Vanilla extract
Calories
132 kcal
Protein
1g
Carbs
16g
Fat
9g
Fiber
1g
Sugar
13g
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Prepare Ingredients
1. Chop the chocolate chunks into small, even pieces so they melt quickly and smoothly. Cut the butter into small cubes. Sift the cocoa powder and powdered sugar together into a small bowl to remove lumps.
1.5 cup Chocolate chunks (semisweet or bittersweet),
2 tbsp Unsalted butter,
1 tbsp Unsweetened cocoa powder (optional, for deeper flavor),
2 tbsp Powdered sugar
Make the Glaze
2. Warm the whole milk in a small saucepan over medium-low heat for 2 to 3 minutes until steaming and small bubbles form at the edges. Do not let it boil, as boiling can make the glaze grainy.
0.5 cup Whole milk
3. Remove the saucepan from the heat and add the chopped chocolate chunks. Let sit undisturbed for 2 minutes to melt gently, then whisk slowly from the center outward until smooth and glossy.
1.5 cup Chocolate chunks (semisweet or bittersweet)
4. Whisk in the sifted cocoa powder and powdered sugar mixture, the fine salt, and the vanilla extract until fully combined. Add the butter cubes and whisk until melted and the glaze is shiny. Skip the cocoa powder if you prefer a milder chocolate flavor.
5. Let the glaze cool for 8 to 10 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon and a drawn line holds. If it becomes too thick, rewarm gently over low heat for a few seconds.
6. Set the completely cooled Bundt cake on a rack over a tray. Pour the glaze slowly over the top in a circular motion, letting it drip down the sides. Let it set for 20 to 30 minutes before slicing.
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