Midnight Velvet Chocolate Glaze

A rich, dark chocolate glaze with a silky finish, perfect for draping over cakes or drizzling onto plated desserts.

Ingredients

• 150g dark vegan chocolate (70% cocoa or higher), finely chopped

• 120ml (½ cup) full-fat coconut milk

• 2 tbsp maple syrup or agave syrup

• 1 tbsp coconut oil

• ½ tsp vanilla extract

• Pinch of sea salt

Instructions

1. Heat the coconut milk in a small saucepan over medium heat until it just begins to simmer—do not boil.

2. Remove from heat and immediately add the chopped chocolate, stirring gently until smooth and glossy.

3. Stir in the maple syrup, coconut oil, vanilla extract, and a pinch of sea salt. Continue stirring until well combined.

4. Let the glaze sit for 5–10 minutes to thicken slightly before pouring over your cake.

Styling & Plating

Drizzle the glaze generously over the cake, letting it flow naturally for a glossy, elegant finish. Garnish with fresh berries, gold leaf, or a dusting of cocoa powder for a luxurious touch. Serve on a dark plate to enhance the richness of the chocolate.

Choco-Lava Drip Sauce

A thick, glossy chocolate sauce that clings beautifully to cakes, perfect for a decadent lava effect.

Ingredients

• 100g vegan chocolate (dark or semi-sweet), chopped

• 80ml (⅓ cup) oat or almond cream

• 30g (2 tbsp) vegan butter or coconut oil

• 2 tbsp powdered sugar or coconut sugar

• 1 tbsp cocoa powder

• 1 tsp espresso powder (optional, enhances depth)

• ½ tsp vanilla extract

Instructions

1. In a heatproof bowl, add the chopped chocolate, vegan butter, and espresso powder.

2. Heat the oat or almond cream in a saucepan until warm but not boiling.

3. Pour the warm cream over the chocolate and let sit for 1–2 minutes. Then whisk until smooth.

4. Sift in the powdered sugar and cocoa powder, stirring until fully incorporated.

5. Add the vanilla extract and mix well. Let it sit for 5 minutes to thicken before use.

Styling & Plating

For a dramatic effect, pour the Choco-Lava Drip Sauce over the edges of your cake, letting it cascade down the sides. Top with chocolate curls or nuts for added texture. Serve with a scoop of dairy-free vanilla ice cream for contrast.

Molten Mocha Fudge Glaze

A deeply intense, fudgy chocolate glaze infused with a hint of coffee for richness.

Ingredients

• 120g dark vegan chocolate (minimum 70%), chopped

• 100ml (scant ½ cup) coconut cream

• 2 tbsp maple syrup

• 1 tbsp unsweetened cocoa powder

• 1 tsp instant coffee or espresso powder

• 1 tbsp melted vegan butter or neutral oil

• ¼ tsp salt

Instructions

1. Heat the coconut cream in a saucepan over low heat until just warm.

2. Add the chopped chocolate, stirring gently until melted.

3. Whisk in the maple syrup, cocoa powder, coffee powder, and salt until smooth.

4. Stir in the melted vegan butter to add extra gloss.

5. Allow to cool for 5 minutes before using to achieve a thick, fudgy texture.

Styling & Plating

Pour over the cake and use the back of a spoon to create elegant swirls. Sprinkle with cacao nibs, crushed hazelnuts, or edible flowers for a beautiful finish. Serve on a rustic wooden board for a cozy, artisanal feel.