Description
This Chocolate Mirror Glaze Cake is a visually stunning dessert featuring a moist, rich chocolate cake topped with a glossy, smooth chocolate mirror glaze. The cake layers are tender and flavorful, perfectly complemented by the decadent, shiny glaze that creates an elegant finish. Perfect for special occasions or impressing guests, this recipe combines classic chocolate cake elements with a beautiful gelatin-based glaze for a professional bakery-quality look.
Ingredients
Scale
For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Chocolate Mirror Glaze:
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 2 tablespoons gelatin powder
- 1/4 cup cold water
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prepare for baking.
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them together until evenly distributed.
- Add Wet Ingredients: Add eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for about 2 minutes until you get a smooth batter.
- Add Boiling Water: Carefully stir in the boiling water until fully incorporated. The batter will be thin, which is normal for a moist cake.
- Bake: Divide the batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in their pans for 10 minutes, then remove them and transfer to a wire rack to cool completely.
- Bloom Gelatin: Sprinkle the gelatin powder over cold water in a small bowl. Let it sit for 5 to 10 minutes to bloom and absorb the water.
- Make the Glaze: In a saucepan, combine sugar, water, and sweetened condensed milk. Heat over medium heat until the sugar dissolves Completely.
- Add Chocolate: Remove the saucepan from heat and stir in chocolate chips until the mixture is smooth and melted.
- Add Gelatin: Gently heat the bloomed gelatin until liquid without boiling, then stir into the chocolate mixture along with vanilla extract. Mix thoroughly.
- Cool the Glaze: Allow the glaze to cool to approximately 90°F (32°C), the ideal pouring temperature.
- Level the Cakes: Trim the tops of the cooled cakes with a serrated knife if needed, to ensure even stacking.
- Stack the Cakes: Place one cake layer on your serving plate or cake stand. Optionally, add frosting or ganache between the layers for extra flavor.
- Chill: Refrigerate the assembled cake for about 30 minutes to firm up before applying the glaze.
- Pour the Glaze: Set the chilled cake on a wire rack over a baking sheet. Slowly pour the cooled mirror glaze over the top, letting it cascade down the sides for a smooth coat.
- Set the Glaze: Let the glaze set at room temperature for 10 to 15 minutes until firm to the touch.
- Garnish: Optionally decorate with chocolate shavings, fresh berries, or mint leaves to enhance presentation.
- Enjoy: Slice your beautiful Chocolate Mirror Glaze Cake and serve to delight your guests.
Notes
- Ensure the cake is completely cooled before pouring the glaze to prevent melting.
- Gelatin should not be boiled as it loses its setting properties.
- The glaze pouring temperature is critical; too hot will be runny and too cold will be thick and hard to spread.
- You can add a layer of chocolate ganache or buttercream between cake layers for extra richness if desired.
- Use a wire rack to allow excess glaze to drip off for a smooth finish.
- For a vegan version, substitute gelatin with agar-agar and use plant-based milk and oils.
