Best Chocolate Butter Glaze Recipes

CHOCOLATE-PEANUT BUTTER CHEESECAKE WITH CHOCOLATE GLAZE

Steps:

• Crust: Preheat oven to 325 degrees. Wrap bottom and outside of a 9-inch springform pan with a double layer of foil. Coat bottom of pan with cooking spray, and line with parchment. Spray parchment.
• Stir together cookie crumbs, butter, and sugar in a medium bowl. Press mixture firmly into bottom of pan, and bake until firm, about 10 minutes. Let cool completely in pan on wire rack.
• Filling: Melt chocolate in a bowl set over a saucepan of simmering water. Let cool. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and beat in sugar in a slow, steady stream until combined. Beat in salt and vanilla until thoroughly combined and completely smooth. Add eggs, 1 at a time, beating just until combined after each addition (do not overmix).
• Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Ladle 1 cup peanut butter filling into center of crust, and tap pan gently on counter to settle. Ladle 1 cup chocolate filling directly on top of peanut butter filling. Repeat, then switching to half-cup amounts, continue to ladle fillings into crust, alternating them until all of each filling is used.
• Bring a kettle of water to a boil. Set cake pan in a large roasting pan, and transfer to oven. Carefully pour boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, about 1 hour 20 minutes. Let cool completely in pan on wire rack. Refrigerate cake in pan until cold, at least 6 hours, up to overnight. Before unmolding, run a knife around edge of cake. Pour glaze over top of cake, smoothing with an offset spatula and letting it drip down the sides.

CHOCOLATE POUND CAKE WITH PEANUT BUTTER GLAZE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour, unsweetened cocoa powder, and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
• Make peanut butter glaze: Warm peanut butter in a saucepan over medium heat. Add milk, and stir until smooth. Drizzle over cooled cakes.

CHOCOLATE CHIP PEANUT BUTTER POUND CAKE W/ PEANUT BUTTER GLAZE

Steps:

• Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray).
• Prepare cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared tube pan. Tap it a couple of times on the counter to shake out any hidden air pockets.
• Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it's not browning too quickly on top. If browning too quickly, just place a piece of foil loosely over the top of the pan. When a toothpick is inserted into the center of the cake and comes out clean, your cake is done. Let cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.
• Prepare glaze: In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle chocolate chips on top. The glaze will set eventually- if you'd like to quicken the setting process, just place it into the refrigerator for a bit.

PEANUT BUTTER FINGERS WITH SALTY MILK CHOCOLATE GLAZE

Steps:

• Grease an 8-by-8-by-2-in [20-by-20-by-5-cm] pan with nonstick cooking spray or softened butter, line with parchment paper, leaving some overhang on the sides, and grease again.
• For the cookies:
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed until light and fluffy, 3 to 5 minutes. Add the oil and peanut butter and continue to mix until fully incorporated, scraping down the bowl with a rubber spatula as needed.
• Decrease the mixer speed to medium-low and add the egg and yolk, one at a time, beating well and scraping the bowl after each addition with a rubber spatula. Add the vanilla and mix to combine. Add the dry ingredients all at once, mixing just to combine.
• Cover the bowl with plastic wrap and refrigerate for 24 to 36 hours.
• Preheat the oven to 350°F [180°C].
• Press the dough into the bottom of the prepared pan, making it as flat and even as possible. Bake for 22 to 27 minutes, until browned and dry to the touch. Let cool.
• Freeze for about 10 minutes (this helps immeasurably with making clean cuts). Alternatively, you can tightly wrap the pan and freeze for up to a week before bringing back to room temperature and cutting and glazing.
• Lift the bar cookie from the pan using the parchment paper sling. Trim off all four edges, then slice the bar in half horizontally and vertically cut each half into 6 slices, creating 12 fingers.
• For the glaze:
• Line a baking sheet with parchment paper and set aside. Place the chocolate and salt in a small heatproof bowl. Heat the cream in a small saucepan over medium heat, until just boiling.
• Pour the hot cream over the chocolate and let sit for 1 minute. Mix the chocolate and cream together until the two are combined. If the chocolate is not completely melted, place in a pan set over simmering water and melt on the stove top over low heat.
• Dip the top of each finger in the glaze, double-dipping for a thicker coat if you so desire, and place on the prepared baking sheet. Sprinkle flaky sea salt over each one. Refrigerate until the chocolate sets, about an hour.
• Serve the fingers cold from the fridge or at room temperature. The cookies will keep in an airtight container on the counter or in the refrigerator for up to 3 days.

CHOCOLATE CHIP SCONES WITH PEANUT BUTTER GLAZE

Steps:

• for the chocolate chip scones:
• Preheat oven to 425°. Line a baking sheet with parchment paper. In a bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.
• With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in chocolate chips. Make a well in the center and add buttermilk, vanilla and egg. Stir just until combined, taking care to not overmix.
• Transfer dough to a lightly floured work surface and knead 5 or 6 times. Pat into an 8'' circle and cut into 8 wedges. Transfer to prepared baking sheet, about 1-1/2'' apart. Brush each wedge of dough lightly with milk. Then bake until scones are golden brown, 12 to 15 minutes. Let cool on pan for 5 minutes before removing to a wire rack to cool completely.
• for the peanut butter glaze:
• After removing the scones from the oven, prepare the glaze. In a glass measuring cup, whisk together all glaze ingredients until smooth. When the scones are mostly cooled (they can be slightly warm yet), drizzle the peanut butter glaze over the scones. I put this in the microwave for 30 seconds 2 or 3 times to help it smooth out nicely.
• I believe scones are always best the day they are baked. But this recipe does allow for some advance prep. The unbaked dough freezes really well, enabling you to store the unbaked scones in your freezer and bake them up fresh when desired. Just cut the dough into wedges, place them on a tray in the freezer for an hour and then transfer the frozen wedges to a plastic freezer bag. On the day you want to bake them, take them directly from freezer to baking sheet lined with parchment paper (do not thaw first) and brush with milk. You will need to bake the frozen dough a bit longer, adding about 4 or 5 minutes onto the regular baking time.

CHOCOLATE-PEANUT BUTTER CAKE WITH SALTED CARAMEL GLAZE

Steps:

• Preheat oven to 350 degrees F. Lightly spray 10-inch fluted tube pan with cooking spray; set aside. In bowl stir together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
• In large mixing bowl beat butter with an electric mixer on low to medium speed 30 seconds. Add sugar; beat until fluffy. Add eggs, one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently. Beat in sour cream and vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
• Divide batter into two bowls. Stir melted chocolate into half the batter until well combined. Stir peanut butter into remaining half until well combined.
• Alternately drop spoonfuls of batter into prepared pan. Use a small metal spatula or butter knife to gently swirl the batters together (no not overmix).
• Bake in preheated oven 40 to 45 minutes or until wooden toothpick inserted near center comes out clean. Cool 15 minutes on wire rack. Remove cake from pan; cool thoroughly on wire rack. Drizzle cake with half of the Salted Caramel Glaze. If desired, sprinkle with Sea Salt. Pass remaining sauce.

CHOCOLATE-PEANUT BUTTER GLAZE

Steps:

• In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup.
• Cook, whisking often, until the chocolate is melted and the mixture is smooth.
• Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

BAKED CHOCOLATE DOUGHNUTS WITH PEANUT BUTTER GLAZE

Steps:

• Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
• In medium bowl, mix all doughnut ingredients with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
• Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
• Meanwhile, in small bowl, mix powdered sugar, peanut butter, 1 tablespoon milk and 1/2 teaspoon vanilla with whisk until smooth.
• Spread glaze over tops of doughnuts; sprinkle with chocolate chips. Serve warm.

BUTTER PECAN CHEESECAKE WITH CHOCOLATE GLAZE

Steps:

• Heat oven to 400°F. In medium bowl, beat all crust ingredients with electric mixer on low speed until crumbly. Pat dough in bottom and 1 1/2 inches up sides of ungreased 9-inch springform pan. Bake about 7 minutes or until golden brown. Cool 5 minutes.
• Reduce oven temperature to 325°F. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Beat in 1 cup brown sugar until creamy. Beat in eggs, butter flavoring and vanilla, scraping bowl occasionally, until smooth. Pour into partially baked crust.
• Bake about 1 hour 10 minutes or until center is almost set. Cool 15 minutes (center will sink slightly).
• Meanwhile, heat chocolate chips and whipping cream in 1-quart saucepan over low heat, stirring constantly, until melted and smooth. Spread chocolate glaze on top of cheesecake.
• Heat 1 tablespoon brown sugar, 1 tablespoon butter and the pecan halves in 8-inch nonstick skillet over low heat, stirring frequently, until sugar is melted and pecans are toasted. Spread on waxed paper; cool 5 minutes. Arrange sugared pecans along edge of top of cheesecake. Cool 2 hours at room temperature. Refrigerate 4 hours or overnight. Run metal spatula along side of cheesecake to loosen; remove side of pan. Store covered in refrigerator.

SOUR CREAM-CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING AND CHOCOLATE-PEANUT BUTTER GLAZE

Steps:

• Cake: 1. Preheat oven to 350 degrees F. Butter bottoms and sides of three 8-inch round cake pans. Line bottom of each pan with parchment or waxed paper and butter paper. 2. Sift flour, sugar, cocoa powder, baking soda, and salt into bowl. Whisk to combine well. Add oil and sour cream and whisk to blend. Gradually beat in water. Blend in vinegar and vanilla. Whisk in eggs and beat until well blended. Scrape down sides of bowl so batter is well mixed. Divide among 3 prepared cake pans. 3. Bake 30-35 minutes,or until toothpick comes out almost clean. Let cool in pans for about 20 minutes. Invert onto wire racks, carefully peel off paper liners, and let cool completely. 4. To frost cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of frosting evenly over top. Repeat with next layer. Place last layer on top and frost top and sides of cake with remaining frosting. 5. To decorate with glaze, put cake plate on a large baking sheet to catch drips. Pour glaze over top of cake, and using an offset spatula, spread it evenly over top just to edges so that it runs down sides of cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow glaze and frosting to set completely. Remove about 1 hour before serving. Decorate top with chopped peanut brittle. Frosting: 1. In a large bowl with an electric mixer, beat cream cheese and butter until light and fluffy. Gradually add confectioners' sugar 1 cup at a time, mixing thoroughly after each addition and scraping down sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. 2. Add peanut butter and beat until thoroughly blended. Glaze: 1. In top of double boiler or in a bowl set over simmering water, combine chocolate, peanut butter, and corn syrup. Cook, whisking often, until chocolate is melted and mixture is smooth. 2. Remove from heat and whisk in half-and-half, beating until smooth. Use while still warm.

CHOCOLATE CHIP PEANUT BUTTER POUND CAKE W/ PEANUT BUTTER GLAZE

Steps:

• Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray).
• Prepare cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared tube pan. Tap it a couple of times on the counter to shake out any hidden air pockets.
• Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it's not browning too quickly on top. If browning too quickly, just place a piece of foil loosely over the top of the pan. When a toothpick is inserted into the center of the cake and comes out clean, your cake is done. Let cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.
• Prepare glaze: In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle chocolate chips on top. The glaze will set eventually- if you'd like to quicken the setting process, just place it into the refrigerator for a bit.

CHOCOLATE BANANA CAKE WITH PEANUT BUTTER GLAZE

Steps:

• 1. In a large bowl, combine cake mix and baking soda. Add the rest of the ingredients and beat on low speed for 1 minute. Beat on medium speed for 4 minutes.
• 2. Pour batter into a greased and floured Bundt pan.
• 3. Bake at 350 degrees for 45-55 minutes. Cool in pan 15 minutes. Cool fully on wire rack. Can also be made as a layer cake. Bake layer cake for 28-32 minutes. Frost with a peanut butter or chocolate icing.
• 4. Glaze: In a small saucepan over low heat, melt chocolate and peanut butter, stirring constantly. Spread over cooled cake. Sprinkle nuts on top.

SKINNYGIRL'S CHOCOLATE CAKE WITH PEANUT BUTTER GLAZE

Steps:

• For the cake: Preheat the oven to 350°F Put all of the ingredients in a bowl and stir until combined.
• Pour the batter into a loaf pan coated with cooking spray. Bake 40 to 50 minutes, rotating the pan about halfway through the baking time. When a toothpick inserted into the middle comes out clean, it's done.
• Let the cake cool completely, then top with Peanut Butter Glaze. Slice & serve.
• For the glaze: Combine all of the ingredients in a bowl and mix with a hand blender until the sugar crystal are dissolved. If they aren't dissolving, you can gently heat the mixture until they do. Heat on low on the stove or on 50 percent power in the microwave, stirring every 20 seconds. Be careful with splattering when blending.

TRIPLE CHOCOLATE SCONES WITH PEANUT BUTTER GLAZE

Steps:

• Preheat oven to 400 F. Line a baking sheet with parchment paper. Add the milk chocolate, cocoa powder and sugar to the bowl of your food processor. (You'll need a fairly big food processor - mine is 14 cups. If yours is smaller, I might switch to a stand mixer after grinding the chocolate.) Pulse until the chocolate is finely ground. Check the consistency of the mixture after every few pulses- overprocessing will cause the chocolate to melt. Add the flour, baking powder and salt to the food processor and pulse 5 or 6 times to mix completely. Add the butter cubes and pulse until the mixture resembles coarse meal, about 10-12 pulses. Add the bittersweet chocolate to the bowl (don't pulse to incorporate yet). In a measuring cup combine the egg and milk and use a fork to break up the egg and incorporate. Add this mixture to the food processor and pulse 3 or 4 times to incorporate in the dough. The dough will not have come together completely yet, that's fine. Turn the dough out onto a lightly floured work surface. Fold it over on itself a few times to bring it together. Divide the dough into 3 equal pieces. Shape each into a 5-inch disk. Cut each disk into 4 wedges. Transfer the scones to the prepared baking sheet, leaving about 1 1/2 inches between them. (I froze mine for about 15 minutes here, just to be sure the ingredients were cold and the scones would maintain their shape, but you don't have to.) Bake for about 15 minutes, or until the scones have risen and are slightly firm to the touch on top. To make the glaze: Combine the peanut butter and butter in a small saucepan and set over medium-low heat. Whisking frequently, cook until the mixture is melted and smooth. Remove the pan from the heat and add the confectioners' sugar and vanilla. Whisk until smooth and combined, then gradually add the milk until you reach a thick, but pourable, consistency for glazing. Drizzle over the scones and allow to set.

PEANUT BUTTER CAKE AND CHOCOLATE MARSHMALLOW GLAZE

Steps:

• Preheat oven to 375^. Spray a 9x13-inch baking pan;set aside. --- In medium bowl of mixer; beat peanut butter, banana, oil and water together on medium until smooth. with just a few small pieces of banana lumps. Beat in eggs, cocoa powder and cake mix on medium high for one minute, until well blended, add a little more water if desired (batter will be thick), Fold in peanuts. Pour into prepared pan .Bake for 35 minutes or tested done with toothpick. Cool on wire rack.
• Make Chocolate Glaze: In a safe bowl, microwave whipping cream on high 1 minute and 30 seconds. Remove and add the chips; let stand 2 minutes. Stir until smooth. Pour over top of cake. Spread evenly.
• Make Marshmallow Glaze: In a small bowl, stir 1 Tablespoon of the boiling water into marshmallow creme until smooth. If glaze is to thick, stir in the remaining boiling water to make a glaze. Pour Marshmallow Glaze over chocolate glaze. Sprinkle with crushed nuts and dried banana chips on top.

CHOCOLATE GLAZE FOR MINIATURE YELLOW BUTTER CAKES

Steps:

• Place chocolate in a small bowl. Bring cream to a boil in a small saucepan over medium heat. Pour over chocolate. Let stand for 2 minutes, then stir to combine. Pour glaze over cakes. Glaze can be refrigerated for up to 5 days. Reheat glaze in a double boiler or a heatproof bowl set over a pot of simmering water before using.

CHOCOLATE BUTTER GLAZE

Steps:

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