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Chocolate Mirror Glaze for a Decadent Chocolate Cake Recipe

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4.4 from 14 reviews

This Chocolate Mirror Glaze recipe transforms a classic two-layer chocolate cake into an elegant dessert with a shiny, smooth, and reflective chocolate coating. The glaze is made using gelatin, cocoa powder, cream, sugar, and water, resulting in a luxurious finish perfect for special occasions or impressive presentations. The cake is frosted smoothly with dark chocolate ganache before applying the mirror glaze, ensuring a flawless silhouette beneath the glaze.

Ingredients

Cake and Ganache

  • 1 x 20cm / 8″ chocolate cake (2 layers) (Note 1)
  • 2 batches Dark Chocolate Ganache (Note 2)

Gelatine for Glaze

  • 2 1/2 tbsp water (just cold tap water)
  • 4 tsp gelatine powder (Note 3)

Mirror Glaze

  • 2/3 cup water
  • 2/3 cup cream, pure / regular whipping cream (better than thickened/heavy cream) (Note 4)
  • 1 cup cocoa powder, unsweetened, sifted (preferably dutch processed) (Note 5)
  • 1 cup + 2 tbsp white sugar, caster/superfine (Note 6)

Decorating (Optional)

  • Gold dust and gold leaf, optional decorations (Note 7)

Instructions

  1. Prepare Cake and Frost with Ganache: Refrigerate the cake layers for at least 1 hour until well chilled to make handling easier. Trim the cake to make it level. Frost the cake using the prepared dark chocolate ganache, smoothing it evenly over the surface and sides for a clean, level finish. Refrigerate for at least 1 hour to set the ganache before glazing.
  2. Bloom Gelatine: Combine 2 1/2 tbsp cold water with 4 tsp gelatine powder in a small bowl. Stir gently so the powder is wetted and let it sit for 5 minutes until it forms a rubbery gel-like consistency.
  3. Make Cocoa Paste: In a medium saucepan, whisk the cocoa powder with 2/3 cup water until a smooth, lump-free paste forms.
  4. Add Cream and Sugar: Add a small splash of cream to the cocoa paste and stir gently to loosen it. Then add remaining cream and sugar, stirring gently to combine without whisking to avoid air bubbles.
  5. Heat Glaze to Boil: Place the saucepan over medium-high heat. Bring the mixture to a boil, then immediately remove from heat to prevent burning.
  6. Dissolve Gelatine: Add the bloomed gelatine lump into the hot glaze and stir gently until the gelatine completely dissolves, resulting in a smooth, glossy mixture. Some white foam may appear and is acceptable.
  7. Strain and Cool the Glaze (First Strain): Strain the glaze through a fine mesh strainer into a shallow bowl positioned so the glaze falls a minimal distance to avoid bubbles. Rapidly twist the bowl back and forth in your hands to bring any air bubbles to the center. Cover the surface with cling wrap pressed directly on top to prevent skin formation. Let the glaze cool at room temperature for 2 hours until it reaches approximately 30°C (86°F). See notes for refrigeration option.
  8. Second Strain Before Glazing: Just prior to glazing, strain the glaze again into a jug, tilting jug and strainer as you pour to minimize distance and prevent bubbles.
  9. Glaze the Cake: Remove the chilled ganache-coated cake from the fridge and transfer it onto a rack set over a tray to catch excess glaze. Starting from the center, pour the glaze in a smooth, expanding spiral with a thick stream to evenly coat all surfaces, allowing it to drape beautifully down the sides. Quickly pour extra glaze on any spots missed. Transfer the cake to a serving platter before the glaze sets, roughly 10 minutes. Use a warmed palette knife to smooth any blemishes.
  10. Slice Cake Cleanly: Use a knife dipped in warm water and wiped dry before each cut to slice neat, clean layers. Remove slices gently and enjoy the glossy mirror finish.

Notes

  • The chocolate cake used should have a tender, moist texture but be sturdy enough for handling mirror glaze and ganache.
  • Double batch of dark chocolate ganache, about 500g chocolate, is recommended for frosting.
  • Regular gelatin powder from grocery stores works best; bloom before use.
  • Use pure or regular whipping cream; avoid light or cooking creams for best texture.
  • Dutch processed cocoa gives more intense flavor and color but regular cocoa works fine.
  • Use caster or superfine sugar for quick melting.
  • Gold dust and gold leaf decorations are edible and optional for an elegant finish.
  • To remove bubbles, prick them or lightly pass a blow torch over glaze surface carefully.
  • Transferring the cake between rack and platter is done with palette knives; see video for technique.
  • Glaze can be refrigerated or frozen after covering with cling wrap on surface; reheat gently to reuse.
  • Glazed cake stores well at room temperatures under 22°C / 72°F or refrigerated, staying fresh for 4-6 days.
  • Reuse excess mirror glaze only if clean and blemish-free, stored properly.

Find it online: https://marthatasty.com/chocolate-mirror-glaze-for-a-decadent-chocolate-cake-recipe/