Raiding the larder of ideas.

What one family eats, plans to eat, dreams of eating. Plus, other food and kitchen-related stuff from the home of steak-and-potatoes, pie and fresh green beans from the garden.

Thursday, March 13, 2014

Simple Cocoa Glaze (fat free! vegan! gluten-free! hard-core sugar-and-cocoa rush!)

I like a good frosting usually, but there are times when a glaze is called for. This one has no fat, is gluten-free, lactose free, vegan, soy-free…basically, the only sin is in the sugar, and, well, who cares about that on a sunny spring morn? Just go ahead and throw this together for a simple way to finish a denser cake, or to top a bowl of ice cream…or even to pour into a glass of seltzer water.

Simple Cocoa Glaze


1/2 cup granulated sugar
1/4 cup water
1 Tablespoon unsweetened cocoa powder
1/2 teaspoon pure vanilla extract


In a 1-quart saucepan (or larger), combine sugar and water. Bring to a full rolling boil over medium-high heat, stirring to dissolve sugar.  Remove from heat, whisk in cocoa and vanilla. Allow to cool a few minutes, until it begins to film over. (It should have the color and consistency of something you drain from the oil pan of a recently-run – but not hot – 1972 Ford Maverick owned by a teen-aged girl, but will absolutely not smell or taste like it. Please wait to lick the pan, until you've finished glazing your cake.)
This will pan out

Brush a thin layer over cake, allow to dry slightly. Repeat at least 2 more times, each time allowing the glaze to dry a little before applying the next coat. When all the glaze is applied, refrigerate the cake until chilled and glaze begins to crackle.

This is delightful on denser chocolate cakes, such as pound cakes and brownie cakes. Covers one bundt cake with four to five layers and a few drips; the standard tube cake will only receive three coats, unless you want to be naughty and make a double batch. Which describes me to a tee.

Just waiting to crackle

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