Less Heat Sensitive Chocolate Glaze

[mache]

I have a favorite chocolate glaze recipe that liquifies very quickly at around 70 degrees F. We have had some very bad layer cake disasters (top layer slides off) as a result.

Can anyone suggest how I could change the recipe to make it more stable at higher temperatures but still keep the same overall taste profile?

-- Mache

Chocolate Glaze - Makes about 3 1/2 cups

1 1/2 cups granulated sugar

1 cup boiling water

1 cup unsweetened cocoa powder - Droste cocoa powder - Dutch processed with alkali

6 ounces semisweet chocolate, melted - Valrhona, Le Noir Amer 71% Cacao - Black package with red stripe

1 cup canola oil

3/4 cup butter (1 1/2 sticks), melted

1. Place sugar in large mixer bowl, add boiling water and whisk slowly until sugar dissolved. Add cocoa and mix well with a whisk.

2. Roughly chop the chocolate into squares/chunks and place in a bowl over a sauce pan of just simmering but not boiling water. Let chocolate melt.

3. Combine melted chocolate and oil; add to sugar and cocoa mixture, beating slowly with whisk until well mixed. Add butter and beat slowly with whisk until until butter is completely incorporated into glaze.

4. Cover and chill several hours, preferably overnight for best texture and flavor. Stir well before using. Makes enough to generously frost center, top and sides of two 9 inch layer cakes.

[curls]

Two suggestions:

1. Replace the canola oil in your recipe with butter. That way you have a fat that is solid at room temperature.
   
2. Try the recipe without any canola oil at all. Just make 1 1/2 times the recipe so that you have enough glaze to cover your cake.