Chocolate Mirror Glaze
A rich, glossy Chocolate Mirror Glaze that gives cakes a flawless, reflective finish and a deep, luxurious chocolate flavor. Smooth, elegant, and easier to make than it looks — perfect for turning any homemade cake into a showstopper.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 6 hours (including cooling time)
- Yield: Covers one 20cm (8-inch) two-layer cake (serves 12)
- Category: Dessert
- Method: Stovetop / Pour Over
- Cuisine: French
- Diet: Vegetarian
Ingredients
1 x 20cm (8-inch) chocolate cake (2 layers)
2 batches Dark chocolate ganache
Gelatine for glaze:
2 1/2 tbsp Cold water
4 tsp Gelatine powder
Mirror glaze:
2/3 cup Water
2/3 cup Pure cream (whipping cream)
1 cup Unsweetened cocoa powder, sifted
1 cup + 2 tbsp White sugar (caster or superfine)
Optional decoration:
Gold dust or gold leaf
Instructions
- Refrigerate the cake layers for at least 1 hour. Trim and frost with chocolate ganache until smooth, then refrigerate again for at least 1 hour before glazing.
- Bloom the gelatine by sprinkling it over cold water and letting it sit for 5 minutes until firm and spongy.
- In a saucepan, mix cocoa powder and water into a smooth paste. Add a splash of cream to loosen, then add remaining cream and sugar. Stir gently until combined.
- Place the saucepan over medium-high heat and bring just to the boil. Remove from heat and stir in the bloomed gelatine until fully dissolved and smooth.
- Strain the glaze through a fine mesh sieve into a shallow bowl to remove bubbles and lumps. Cover with cling wrap touching the surface and cool for about 2 hours until it reaches 30°C (86°F).
- Strain again into a jug before using. Place the chilled cake on a wire rack set over a tray. Pour the glaze steadily from the center outward until the cake is fully coated.
- Allow excess glaze to drip off for about 10 minutes before transferring to a serving platter. Smooth any imperfections with a warm palette knife.
- Decorate with gold leaf or dust if desired, then slice with a warm knife for clean edges.
Notes
Ensure the cake is perfectly smooth before glazing — any bumps will show through.
The glaze should be exactly 30°C (86°F) before pouring for the best finish.
Stir gently to prevent bubbles, and always strain before use.
Add espresso powder for mocha flavor or food coloring for a marbled effect.
Store leftover glaze in the fridge for 1 week or freeze up to 2 months.
Reheat gently before using — do not boil.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 28 g
- Sodium: 40 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
Find it online: https://chocolatecoveredamy.com/chocolate-mirror-glaze/
