Chocolate Mirror Cake Recipe
Decadent chocolate cake layered with whipped chocolate ganache. The cake is finished with a shiny mirror glaze.
Ingredients
For Chocolate Sponge Cake
- 1 cup All Purpose Flour (120 grams)
- 4 large Egg
- ½ cup Milk (120 ml)
- 1 cup Oil (240 ml)
- ½ cup Cocoa powder (50 grams)
- ¼ teaspoon Baking Soda
- 2 teaspoon Baking Powder
- 2 teaspoon Vanilla
- 1 ¼ cup Sugar (250 grams)
- One Batch Mirror Glaze
For Syrup
- ¼ cup Sugar
- ¼ cup Water
For Whipped Chocolate Ganache
- 500 grams Dark Chocolate
- 200 ml Cream
Instructions
For Cake
- Preheat oven to 180 degree C. Line two round baking pan with parchment paper and set aside.
- Mix milk, oil and vanilla in a bowl. Set aside.
- Take flour, baking powder, cocoa powder, baking soda in a bowl and set aside.
- Beat eggs till fluffy. Add sugar little by little and keep beating till light and airy.
- Add in wet mixture and mix well.
- Add in dry ingredients and mix well.
- Spoon this into two round pan and bake for 30 to 35 mins.
- Remove and cool completely.
- When the cakes are cooling, make the frosting, simple syrup and mirror glaze.
For Simple Syrup
- Take sugar and water in a sauce pan. Melt it till sugar is completely dissolved. Set aside to cool
For Whipped Chocolate Ganache
- Take cream in a sauce pan and bring it to a simmer. Add chopped dark chocolate in and melt completely.
- Now pour this in a large bowl and pop this into the fridge to get cold. It has to be very cold.
- Now use a electric beater or a stand mixer fitted with a whisk attachment. Whip this ganache till creamy and fluffy. Store in fridge till needed.
Assembling of the cake
- Un mould the cake and place one layer on a cake stand. Brush top with simple syrup.
- Spread frosting on top. Then place another layer of cake. Spread more frosting.
- Now place the cake in fridge for 3 to 4 hours.
- The frosting has to be solid when you pour the glaze.
- Remove the cake from fridge. Place the cake carefully on a wire rack.
- Now pour the mirror glaze on top carefully.
- Let it drip for few minutes. You can put the cake back in fridge till needed.
- Serve.
Video
Notes
More Tips
- Make sure you make the frosting and mirror glaze a day in advance.
- You can even bake the cake 3 days in advance. Wrap the cake in plastic wrap and place it in fridge till needed.
- The frosting can be stored in fridge for upto a month.
- Mirror glaze can be stored in fridge for a month.
- Instead of dark chocolate in the frosting you can use milk chocolate for a sweeter version.
How to Get Perfect Mirror Glaze
- Make sure the frosted cake is solid. Store the cake in freezer for at least 1 hour. If you are storing in fridge for 3 to 4 hours. The frosting has to be solid. Else the glaze wont set properly.
- Make sure the mirror glaze is cold. Put the glaze in fridge till needed.
- If the mirror glaze looks too runny then place the mirror glaze in fridge for 1 hour till it thickens slightly.
- Make sure you put the cake in a wire rack with a tray underneath.
- As soon as you pour the glaze on top, put the cake in fridge till needed.
- You can frost the cake with any frosting you like.
Nutrition
Nutrition Facts
Chocolate Mirror Cake Recipe
Serving Size
1 servings
Amount per Serving
Calories
647
% Daily Value*
Fat
45
g
69
%
Saturated Fat
16
g
100
%
Trans Fat
1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
20
g
Cholesterol
87
mg
29
%
Sodium
138
mg
6
%
Potassium
414
mg
12
%
Carbohydrates
55
g
18
%
Fiber
6
g
25
%
Sugar
36
g
40
%
Protein
8
g
16
%
Vitamin A
368
IU
7
%
Vitamin C
1
mg
1
%
Calcium
108
mg
11
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.