It’s a great show-off cake, one that everyone oohs and ahhs over how shiny and reflective the glaze is – just like a mirror! Did you ever wonder how pastry chefs make that mirror glaze finish on cakes? It is much easier than you’d imagine and you can find all of the ingredients right in your local grocery store. Made with a simple mixture of cocoa, cream, sugar, water and gelatine, it’s used to make Mirror Cakes like this elegant Chocolate Glazed Mirror Cake with layers of chocolate cake and chocolate ganache.
I have tried to keep the recipe as simple as possible, so everyone can try this at home and impress the guests and family with a lovely fall dessert. Hope you’ll try it out and enjoy!
For the Cake
2 large eggs
1 large egg yolk
1 tsp vanilla extract
60 ml water (1/4 cup)
100 g brown sugar (1/2 cup)
12 g cocoa powder (2 tbsp)
1/2 tsp salt
3/4 tsp baking soda
1 tsp instant espresso powder
75 g granulated sugar (1/4 cup + 2 tbsp)
121 g buttermilk (1/2 cup)
57 g unsweetened chocolate, chopped (2 oz)
124 g all-purpose flour (1 cup)
85 g unsalted butter, softened and cut into pieces (6 tbsp)
1 1/2 cups (3 sticks) butter, at room temperature
5 cups powdered sugar, sifted
1 cup cocoa powder, unsweetened
½ cup milk
2 teaspoons vanilla extract
For the Mirror Glaze
150 g sweetened condensed milk (1/2 cup)
70 g white chocolate, chopped fine (2.5 oz)
15 g gelatine powder (2 packets)
1 tsp gold lustre dust (or gold gel food colouring)
200 g light corn syrup (2/3 cup)
100 g water (1/3 cup + 1 1/2 tbsp)
80 g water (1/3 cup)
200 g granulated sugar (1 cup)
140 g 70 % dark chocolate, chopped fine (5 oz)
For the Cake
Preheat the oven to 350F. Grease, flour, and line two 9 inch round cake pans. with parchment paper.
In a medium heatproof bowl or double boiler, combine chocolate, cocoa powder, espresso powder, and hot water, and set over an inch of barely simmering water. Stir continually with a rubber spatula for 1-2 minutes until chocolate is melted.
Add 2 tbsp (25 g) granulated sugar and simmer, stirring constantly for 1-2 minutes, until thick and shiny. Remove from the heat and allow to cool.
In a medium mixing basin, combine the flour, baking soda, and salt.
In another small mixing bowl, combine buttermilk and vanilla extract.
Whip the egg and egg yolk together on medium speed in a stand mixer fitted with the whisk attachment. Combine the brown sugar and the remaining granulated sugar in a mixing bowl. Increase the speed to high and whip for 2-3 minutes, or until the volume has doubled.
Switch to the paddle attachment and pour in the cooled chocolate mixture. 30–45 seconds on medium speed, mix until completely incorporated. Scrape the bowl clean.
Add butter, one piece at a time, mixing 10 seconds after each addition.
In three additions, add flour, alternating with milk in two additions, mixing well after each addition.
Remove the bowl from the mixer and give it a final swirl by hand, making sure to integrate everything that didn’t get mixed in from the bottom of the bowl.
Pour the batter into the prepared pans.
Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Allow 10 minutes for cakes to cool in pans on a rack before removing from pans, discarding parchment paper, and cooling entirely on racks, about 2 hours
Make the frosting.
Place butter in the bowl of a stand mixer fitted with the paddle attachment. Mix until creamy.
Add the powdered sugar and cocoa and mix until combined. Slowly add in the milk until incorporated, scraping the bottom of the bowl to make sure it’s mixed well. Mix in vanilla.
Layer the cakes with frosting between and frost the entire cake.
Place cake in the refrigerator for a few hours or overnight.
For the Mirror Glaze
In a small bowl, mix together gelatin and 80 g water. Let sit for 5 minutes.
Bring sugar, corn syrup, and 100 g water to a simmer in a medium saucepan. Stir constantly until the sugar is completely dissolved.
Add bloomed gelatine and sweetened condensed milk.
In two separate bowls, divide the chopped chocolates. 490 g condensed milk mixture over dark chocolate, 240 g over white chocolate Allow for a 5-minute cooling period. Whisk or use an immersion blender to combine the ingredients.
Remove any bubbles from each mixture by straining it into separate containers.
In a separate bowl, combine the white chocolate and gold powder.
Allow to cool to 32-35 degrees Celsius (90-95 F). In a mixing bowl, combine the white chocolate and the dark chocolate. To slightly combine the colors, gently whisk them together.
Place the cake on a cooling rack over a jelly roll pan to catch the excess glaze.
Pour glaze on top of your chilled cake. Allow for 15-20 minutes of resting time.
Cut the drips off the bottom of the cake with a knife, then transfer to a cake plate.