Learn how to make a chocolate glaze for cake without corn syrup! Made with just 5 easy ingredients, the glaze is glossy and works for all kinds of desserts!
Corn syrup is a sneaky ingredient found in tons of popular desserts and snacks.
Many granola bars, breakfast cereals, and frostings all use it, even ones that claim to be healthy. The most common use of corn syrup is in syrups, frostings, and glazes. It prevents the sugar from crystallizing and helps keep the glaze shiny.
Luckily, you can make a chocolate glaze for cakes and desserts WITHOUT it. With a few simple swaps, you can create a simple glaze that looks and tastes like any good one out there with no corn syrup!
Why you’ll love this chocolate glaze recipe
- No corn syrup. As the title suggests, there is NO corn syrup needed for this glaze, but it will be as drippy, glossy, and delicious as any glaze out there.
- 5 Ingredients. All ingredients you’ll probably find in your pantry and refrigerator right this second.
- Perfect for any dessert. Not only is this glaze great for cakes, it’s perfect as a donut glaze or a frosting substitute for cupcakes.
- Easy to make. No double boiling or multi-step process needed! Everything is whisked together in a saucepan and that is it!
This recipe makes enough to drizzle over a 9-inch chocolate layer cake (3 layers!), a bundt cake, or generously cover 12 chocolate cupcakes. Therefore, don’t fret about any leftovers- you’ll find a use for it all!
How to make a chocolate glaze for cake without corn syrup
- Heavy cream– Also known as thickened cream or double cream. Room temperature cream is preferred.
- Chocolate– Any chocolate that has a cocoa content of over 60%.
- Superfine sugar– Also known as caster sugar or bar sugar. It has a consistency between white sugar and powdered sugar.
- Golden syrup– A popular liquid sweetener in Australia and the United Kingdom, it can be found in specialty shops accross America. If you can’t find it, you can use brown rice syrup.
- Butter– Unsalted and softened to room temperature.
Start by adding the heavy cream and chocolate into a small saucepan and placing it over medium heat. Once the chocolate has melted, reduce the heat to low. Add the remaining ingredients and gently whisk everything together until smooth and glossy.
Next, remove the glaze off the heat and let it cool slightly. Drizzle it over your cake and let it set.
Tips to make the best recipe
- Ensure your cream and butter are at room temperature. This ensures the glaze is uniform and everything melts evenly.
- Use a chopped up chocolate bar, not chocolate chips. Chocolate chips generally keep their shape and do not melt very well.
- For a thicker glaze, let the glaze sit at room temperature for 30-minutes. This allows it time to thicken.
Dietary swaps and substitutions
- Make it vegan. Use a plant based cream (like plant based double cream), any dark chocolate over 70%, and dairy free butter from a block.
- Ensure it is gluten free. Ensure the chocolate is certified gluten free.
- Cut the sugar. Use sugar free chocolate and a granulated sweetener like allulose. This will make the glaze keto friendly!
- Make it dairy free. Use coconut cream (from a can), dairy free chocolate, and dairy free butter.
- Swap out the golden syrup. Brown rice syrup is preferred, but maple syrup also works.
Storing and make ahead tips
- To store: Leftover glaze can be stored at room temperature, covered, for up to two days. The glaze with thicken the longer it sits, so you may need to reheat it.
- To make ahead: Prepare the glaze up to three hours before your cake has cooled, as it should still be pourable. If not, you will need to reheat it.
How to use this glaze
More chocolate recipes to try
Frequently Asked Questions
Corn syrup is added to a chocolate glaze (or any glaze) to avoid the sugar crystallizing. However, using golden syrup will elicit the same results!
You can put melted chocolate on top of a cake, but once it firms up, it will not be smooth and thin, and will probably break apart once sliced.
The difference between a ganache and a glaze is the amount of cream used. Glazes use less cream, which makes it pourable and slightly firmer.
Brown rice syrup is preferred, otherwise maple syrup is the next best option. While blackstrap molasses has the most similar texture, its flavor would completely overwhelm the glaze, so should be avoided.
- 1/2 cup heavy cream room temperature
- 1 cup chocolate chopped * See notes
- 1 tablespoon superfine sugar caster sugar
- 1 tablespoon golden syrup ** See notes
- 3 tablespoons butter unsalted
Add the heavy cream and chopped chocolate to a small saucepan and place it over medium heat. Once the chocolate has melted, reduce the heat to low and whisk into the cream.
Add the remaining ingredients and gently whisk together until smooth and glossy.
Remove the chocolate glaze from the heat and let it cool slightly, before drizzling over the cake.
** Brown rice syrup or maple syrup will work.
TO STORE: Leftover glaze can be stored at room temperature, covered, for up to two days. The glaze with thicken the longer it sits, so you may need to reheat it.
TO MAKE AHEAD: Prepare the glaze up to three hours before your cake has cooled, as it should still be pourable. If not, you will need to reheat it.
Serving: 1serving | Calories: 193kcal | Carbohydrates: 14g | Protein: 1g | Fat: 16g | Sodium: 38mg | Potassium: 15mg | Fiber: 2g | Vitamin A: 350IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg | NET CARBS: 12g