10 servings (for one 8-inch cake)

Hands on: 15 minutes Total time: 15 minutes

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Inspired by pastry chef Mary Bergin, this glaze is supershiny because of the corn syrup. Glaze the cake once, let the icing set, then glaze it again to make sure the sides and top are perfectly smooth. Make the glaze ahead of time and keep it covered with plastic wrap; if it gets too firm, reheat it gently in the microwave.

8 ounces bittersweet or semisweet chocolate

3/4 stick unsalted butter, cut into small pieces

1/3 cup light corn syrup

1/3 cup Grand Marnier or brandy

Heat the chocolate on low in the microwave until partially melted (20 seconds). Add the butter and melt for another 20 seconds. Blend completely. Whisk in the corn syrup and brandy. Store covered until ready to use.

Per serving: 280 calories (percent of calories from fat, 73), 2 grams protein, 18 grams carbohydrates, 2 grams fiber, 24 grams fat (15 grams saturated), 31 milligrams cholesterol, 18 milligrams sodium.