chocolate mirror cake

Recipe video above. Deceptively easy - if you follow my steps! The 3 key things for a flawless, reflective mirror glaze are:1. Smooth frosting and level cake - because bumps and dents show up on shiny glazes. See my tutorial for How to Make Frosting Smooth on Cakes; 2. Ensure the glaze is completely smooth (just follow my recipe); and3. Ensure the glaze is at 30°C/86° so it spreads smoothly for a thin, flawless finish. Proper Mirror Glazes are no thicker than 3mm and are not made with condensed milk, for superior results (read in post for more info).Inactive cooling time includes time to cool Chocolate Ganache though directions to make and spread are in separate recipes (see Ganache recipe and Smooth Frosting post).

Chocolate Mirror Glaze

x 20cm / 8" chocolate cake (2 layers) ((Note 1))

batches Dark Chocolate Ganache ((Note 2))

water ((just cold tap water))

tsp gelatine powder ((Note 3))

water

cream (, pure / regular whipping cream (Note 4))

cocoa powder (, unsweetened, preferably dutch processed (Note 5))

+ 2 tbsp white sugar (, caster/superfine (Note 6))

Gold dust and gold leaf ((Note 7))

Refrigerate cake layers for at least 1 hour until well chilled (for easier handling). Then trim cake to make it level and frost cake with chocolate ganache so it&#039;s smooth and level by following the tutorial in this post: How to Frost Cakes Smoothly.

After the Ganache is smooth and level, refrigerate for at least 1 hour before coating with Mirror Glaze.

Cake and Ganache Frosting preparation:

Bloom gelatine: Place water in a small bowl. Then sprinkle gelatine across surface, mix just so all the powder is wet. Leave for 5 minutes - it will become like a rubber consistency. (This is called &quot;blooming gelatine&quot;)

Whisk cocoa and water: Place cocoa and water in a medium saucepan then mix until virtually lump free - it will be like a paste.

Add cream and sugar: Add a splash of cream then mix - it will loosen up. Add remaining cream and sugar, then GENTLY mix to combine - do not mix vigorously, do not use a whisk (Note 7).

Bring glaze to boil: Turn stove onto medium high heat. As soon as it comes to the boil, remove from the stove.

Dissolve gelatine: Add gelatine lump, then GENTLY stir until it dissolves and you have a smooth glossy glaze. There may be some white foam - that&#039;s ok.

Make Mirror Glaze:

Strain 1: Using a shallow bowl and small fine mesh strainer, strain the glaze into a bowl so the glaze falls the bare minimum distance. If you pour from a height, this creates bubbles = bad!

Bubble Check: twist the bowl back and forth between your hands rapidly - this will make any bubbles rise and gather in the centre. If you see bubbles, see Note 8: Bubble Troubleshooting.

Cool glaze: Cover with cling wrap, pressing the cling wrap onto the surface of the glaze to prevent a skin from forming. Cool on the counter for 2 hours until it reaches 30°C/86°F. See Note 9 for overnight refrigeration.

Strain 2: Just before pouring over the cake, strain the glaze into a jug. As before, tilt the jug and strainer as you pour the glaze in to minimise the distance the glaze has to fall.

Cool &amp; Strain Mirror Glaze:

Transfer cake to rack: Remove cake from fridge, transfer onto a rack. (Note 9 for how I do it) Place rack on a tray to catch the run off.

Pour over mirror glaze: Starting in the middle of the cake, pour the glaze on, moving around in a circle gradually moving to the outer edge of the cake, to make the glaze spread across the surface and drape like curtain down the sides. Try to do it in one motion without breaking the pour for the most perfect surface, and pour with confidence with a thick stream rather than a thin drizzle (might set too quick and leave drips).

Ensure all sides are fully coated - if not, quickly do a little pour to coat the naked patches.

Transfer cake to platter: Before the mirror glaze sets (takes ~10 minutes), move the cake to a cake platter (Note 9 for my method).

Fix blemishes - use excess glaze on the tray to fill gaps / tears, then smooth over with a warm palette knife (either lightly warm with a blow torch or dip into warm water and wipe). See video for demo.

Glazing!

Use a tall jug and fill with warm tap water. Dip a knife in, then wipe dry. Make one cut.

Then clean knife, dip in warm water, dry, make another cut to cut one wedge. Pull wedge out and marvel at the perfect layers before continuing to cut more slices! See note for storage

The Perfect Slice with neat layers:

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Chocolate Mirror Glaze

Top 1 chocolate mirror cake recipes from across the web

The most viewed chocolate mirror cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chocolate Mirror Glaze

The most viewed chocolate mirror cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine