The chocolate mirror glazed cake is the dessert that turns heads and gets people talking. With its smooth, reflective glaze and rich chocolate flavor, it’s the kind of cake you’d see on a professional baking competition, yet it’s surprisingly achievable at home. The glossy finish, which looks like a shiny, perfect mirror, adds an elegant touch that makes this cake the star of any occasion.
At its core, this cake is a celebration of chocolate. The layers are often made from a rich chocolate cake, which can be filled with ganache, mousse, or a silky buttercream to enhance the flavor. The real magic, however, lies in the mirror glaze itself. Made from a combination of chocolate, sweetened condensed milk, and gelatin, the glaze is poured over the cake to create a flawless, glass-like finish that reflects the light beautifully.
One of the secrets to making a successful mirror glaze is achieving the perfect consistency. It needs to be smooth, thick enough to coat the cake evenly, but not too heavy that it weighs down the delicate layers beneath. When done right, the result is a cake with a lustrous, smooth surface that gleams under any light.
While the glaze is the standout feature, the cake itself remains soft and indulgent, with the bittersweet chocolate flavor balanced by the sweetness of the glaze. The contrast of textures between the soft, fluffy cake and the sleek, glossy finish creates a memorable eating experience. Plus, the cake can be customized with fillings of your choice, whether you want something light like whipped cream or a decadent chocolate mousse, it’s easy to adapt to your preferences.
Chocolate mirror glazed cake is perfect for special occasions like birthdays, holidays, or dinner parties where you want to impress your guests. It’s not only delicious but visually stunning, making it an unforgettable dessert that will have everyone reaching for seconds.
Ingredients
- For the cake:
- 1 3/4 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 3/4 cup cocoa powder unsweetened
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs large,
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup water boiling
- For the Glaze: For the Glaze
- 3/4 cup granulated sugar
- 1/2 cup water
- 1/2 cup heavy cream
- 1/4 cup cocoa powder unsweetened
- 2 teaspoons powdered gelatin
- 1/4 cup water cold
- chocolate ganache
- 1 cup heavy cream
- 8 ounces semisweet chocolate chopped
- 1 tablespoon unsalted butter
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes. Stir in the boiling water - the batter will be thin. Pour the batter evenly into the prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
- To make the glaze, combine the sugar, water, heavy cream, and cocoa powder in a small saucepan. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a boil. Remove from the heat.
- In a separate small bowl, sprinkle the powdered gelatin over the cold water and let it sit for a minute to soften. Then, add the gelatin mixture to the hot glaze mixture and stir until the gelatin is completely dissolved.
- To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it begins to steam. Remove from the heat and add the chopped chocolate. Let it sit for a minute to melt, then stir until smooth. Stir in the butter until melted and combined.
- To assemble the cake, place one cooled cake layer on a serving plate. Pour half of the glaze over the top, allowing it to trickle down the sides. Let it set for a few minutes. Then, spread half of the chocolate ganache over the glaze. Place the second cake layer on top and repeat the glaze and ganache process.
- Refrigerate the cake for at least 1 hour to allow the glaze and ganache to set. Serve chilled and enjoy!
Nutrition
I followed the recipe but my glaze came out too runny. What did I do wrong?
Maybe u added too much water? I think the gelatin is supposed to help thicken it but if the ratio is off, it just goes runny. Just my thought.
It sounds like you might not have cooked the glaze long enough. Make sure to let it come to a full boil and stir until it thickens a bit more. Good luck next time!
Too complicated for me. I think I’ll stick to box mixes! 😅
This cake looks unbelievably delicious! Can’t wait to try it for my birthday! 🍰
This is the best cake I’ve ever made! My family loved it! ❤️
Why do we need gelatin? Sounds like unnecessary steps.
Yum! Choco is always the best! I’m gonna bake it today!