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Chocolate Mirror Cake Recipe

Decadent chocolate cake layered with whipped chocolate ganache. The cake is finished with a shiny mirror glaze.
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Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs
Course Desert, Desert Recipe, Deserts
Cuisine American, French
Servings 12 servings
Calories 647 kcal


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 tsp Baking Soda
  • 2 tsp Baking Powder
  • 2 tsp 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


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.



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

  1. 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.
  2. Make sure the mirror glaze is cold. Put the glaze in fridge till needed.
  3. If the mirror glaze looks too runny then place the mirror glaze in fridge for 1 hour till it thickens slightly.
  4. Make sure you put the cake in a wire rack with a tray underneath.
  5. As soon as you pour the glaze on top, put the cake in fridge till needed.
  6. You can frost the cake with any frosting you like.
Nutrition Facts
Chocolate Mirror Cake Recipe
Amount Per Serving (1 servings)
Calories 647 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 16g100%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 20g
Cholesterol 87mg29%
Sodium 138mg6%
Potassium 414mg12%
Carbohydrates 55g18%
Fiber 6g25%
Sugar 36g40%
Protein 8g16%
Vitamin A 368IU7%
Vitamin C 1mg1%
Calcium 108mg11%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chocolate mirror cake, glazed cake, Mirror cake, Mirror glazed cake
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