Chocolate Mirror Glaze Recipe
This chocolate mousse cake has a layer of chocolate cake on the bottom, strawberry jelly layer in the middle and lots of homemade chocolate mousse. Covered with shiny chocolate mirror glaze and topped with strawberries. The Chocolate Mirror Glaze Recipe, I’m sharing with you today is very easy to make.
I’ve been thinking to share this chocolate mirror glaze recipe with you for a few months now.
The problem is, that the very first time I made mirror glaze, I was not extremely happy with the result.
It was a pink mirror glaze, made with white chocolate and the consistency was way off. After some research and practice, I’ve made quite a few glossy mirror glazed cakes, both using this Chocolate Mirror Glaze Recipe and my colored mirror glaze recipe.
I’m not an expert and everything that I’ll share with you today is just what I’ve learned from adapting recipes and trial and error.
Possibilities for cake decorating and cake fillings, when using mirror glaze are endless, so I’ll leave this to the experts.
Check out Instagram for inspiration.
If you are a home baker, who would like to impress your family and guests with a glossy and beautiful mirror cake, this recipe is worth trying.
I made this particular one for our Memorial Day Barbecue and chocolate lovers liked it.
This chocolate mirror cake is perfect for any celebration.
Looks sleek and elegant and it actually isn’t too difficult to make.
Tips to make Mirror Glaze Cake:
The way most mirror glazed cakes look on the inside is – they have 1-2 thin layers of cake and they often have a jelly layer or a pate de fruit layer and a lot of mousse.
I used a strawberry jelly layer in this cake.
It is a mousse cake, so you’ll need some patience to let is set.
Also (very important), you’ll need to use a spring form or preferably a mousse cake mold.
Springform pans often use marks on the cake, where the walls release, but it is important that the sides of this cake are as smooth as possible, so mousse molds work better.
How to make chocolate mirror glaze cake?
The bottom cake layer is just buttermilk (of course I didn’t have any and used milk and lemon juice), chocolate cake (any 1/2-inch cake layer will work).
For the strawberry layer I used frozen strawberries, lemon juice, sugar, water and gelatin.
The chocolate mousse is also made with gelatin.
I adapted the mousse recipe from my basic chocolate mousse one, since I needed it to be a little runnier (not too fluffy).
Once you assemble the cake, you need to freeze it for at least 1 hour.
This makes “applying”, spreading the chocolate mirror glaze on top easier.
The most important part- the Chocolate Mirror Glaze Recipe.
How do you make chocolate mirror glaze?
This chocolate mirror glaze is made with semi-sweet chocolate, water, sugar, sweetened condensed milk, unsweetened cocoa powder, gelatin and “a secret ingredient” – light corn syrup.
Adding a little light corn syrup (Karo syrup), makes the chocolate mirror glaze extra shiny and stunning.
This chocolate mousse cake with chocolate mirror glaze recipe requires a little bit of extra planning and lots of desire to make it.
Hope you get to try it.
Chocolate Mirror Glaze
For the chocolate cake: (adapted from all recipes)
- 3/4 cup flour
- 3 tbsp unsweetened cocoa powder
- 2 tsp baking powder
- pinch of salt
- 1 large egg
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 100 ml milk
- 1 tsp lemon juice
- 100 ml boiling water
For the strawberry jelly layer:
- 4 cups frozen strawberries
- 1/4 cup water for the strawberries
- 1/3 cup sugar — (to 1/2 cup)
- 2 tsp lemon juice
- 1 tbsp powdered gelatin
- 1/4 cup cold water for the gelatin
For the chocolate mousse (adapted from my Baileys Chocolate Mousse):
- 8 oz semi sweet chocolate
- 2/3 cup heavy cream — (to use with the chocolate)
- 1 tbsp gelatin
- 1/4 cup cold water
- 1 2/3 cups heavy cream — (to whip)
For the chocolate mirror glaze:
- 4 oz sweetened condensed milk
- 6 oz semi-sweet chocolate chips — (or chocolate bar)
- 3/4 cup sugar
- 4 oz water
- 1 tbsp + 1/2 tsp powdered gelatin
- 1/4 cup cold water
- 3 tbsp cocoa powder
- 2 tsp light corn syrup
For the chocolate cake:
Preheat oven to 350F.
Spray an 8-inch cake pan with cooking spray. Line the bottom with a circle of parchment paper. Spray with a cooking spray over the parchment. Set aside.
To make the buttermilk, combine milk and lemon juice and let it stand at room temperature for 3-5 minutes, until it curdles.
In a bowl, combine dry ingredients- flour, cocoa powder, salt and baking powder.
In a separate bowl, beat egg and sugar for 2 minutes, then add oil and vanilla. Add buttermilk.
Add wet ingredients to the dry ingredients. Mix until just combined. Add hot water and beat to combine. Strain batter, if there are any small lumps, but do not overtax it, trying to incorporate the lumps.
Bake for about 30 minutes (28-33 minutes), until toothpick inserted comes out clean.
Remove from the oven, let it cool for 5 minutes inside the pan, then transfer to a cooling rack to cool completely.
For the strawberry jelly layer:
Sprinkle gelatin over 1/4 cup cold water. Let it stand at room temperature for 5-10 minutes, until it blooms.
In a saucepan, combine strawberries, sugar, water and lemon juice. Bring to a simmer, cook for 5-10 minutes, stirring frequently.
Blend with a blender, until smooth. Strain through a fine mesh sieve.
Warm up over a double boiler or in the microwave to liquify. Add to the strawberry mixture.
You can either pour the strawberry mixture over an 8-inch cake pan, bottom lined with parchment paper, or into an 8-inch springform pan, bottom and walls of which is lined with plastic wrap. Refrigerate or freeze for at least 3 hours (I suggest refrigerating, until set, then freezing for 30 minutes, for easy removal). I prefer to use regular pan.
To take the jelly out from the pan- work very carefully. Loosen the sides of the pan with a knife and turn it upside down, holding the jelly with one hand and the pan with the other. Quickly place it over the cake.
For the chocolate mousse:
Heat 2/3 cup of heavy cream, bring to a boil, then remove from heat.
Place chocolate in a bowl and pour heavy cream over it. Let it stand for 1 minutes, then using a spatula, stir to incorporate. Let it cool to room temperature.
Sprinkle gelatin over 1/4 cup cold water. Let it stand at room temperature for 5-10 minutes, until it blooms. Warm up to liquify. Add gelatin to the cooled chocolate mixture.
Beat the remaining 1 2/3 cups of heavy cream until stiff peaks form.
Add the chocolate/gelatin mixture to the heavy cream and mix (with a mixer on low or a spatula), until combined.
To Assemble The Cake:
Line a 9-inch springform pan with parchment paper. If using a mousse mold, place a 10 inch cardboard cake circle on the bottom and wrap the mousse mold around it.
Place the chocolate cake layer (level it if there is a dome) on the bottom. Add 1/3 of the chocolate mousse. Place the strawberry jelly layer on top. Add the remaining mousse on top. Smooth the top with a spatula.
Freeze for at least 6 hours or overnight.
Warm up the sides of the springform (mousse mold) with a hair dryer for 10-15 seconds, then open the form. Place cake on a rack. Pour the glaze on top and smooth it if needed. Refrigerate for at least 1 hour, so the cake can defrost and glaze can set.
Garnish with strawberries.
For the chocolate mirror glaze:
Sprinkle gelatin over 1/4 cup cold water. Let it stand at room temperature for 5-10 minutes.
Combine water and sugar in a saucepan, bring to a boil, stir until the sugar has dissolved and remove from heat. Add condensed milk and cocoa powder, whisk to combine. Add bloomed gelatin and stir to melt.
Place chocolate in a bowl.Pour mixture over the chocolate.Stir constantly, until chocolate is melted. Add corn syrup.
Using an immersion blender, blend mixture until smooth. Strain through a fine mesh sieve.
Let the glaze cool to a temperature of 33-36 Celsius, you need to use a thermometer and to be exact. The warmer the better in my opinion, but no more than 36 Celsius. Pour over the cake.
Nutrition InformationCalories: 595, Fat: 36g, Saturated Fat: 22g, Cholesterol: 83mg, Sodium: 50mg, Potassium: 488mg, Carbohydrates: 63g, Fiber: 4g, Sugar: 48g, Protein: 7g, Vitamin A: 765%, Vitamin C: 29.2%, Calcium: 143%, Iron: 3.2%
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Mira, this cake is absolutely GORGEOUS! I’m glad you kept sticking with it, because I think this is just perfect! Mirror cakes are so pretty and definitely worth the effort. This chocolate version is just stunning! Such a great job! Pinning this beauty!
Mira this cake is stunning and looks like it should be in a bakery in Paris or something! I’ve never had a mirror cake nor have I heard of it? I think I’ve been under a rock! I’m in love with this cake!
Thank you so much Marcie! I think you’ll like this one! It tastes amazing!
Whoever invented mirror glaze is a genius, what a stunning look for a cake and this is almost too pretty to eat.
This cake is stunning, Mira! Love the chocolate mirror glaze and strawberry jelly center!
Hi! At what point do you add the syrup to the glaze?I could find that step in the instructions.
I corrected it, sorry.
In the Mirror Glaze, you state you should let it cool to 33-36 F.??? That is like freezing, please tell me what you meant. I am anxious to try this, it is beautiful!
Hi, it is totally my mistake – 33-36 Celsius. Hope you like it!
thanks, that is what I thought but wanted to double check! can’t wait to try this, the temperatures have to cool some before I do much baking right now, but once it does, this is first on my list!
Hi, can’t find corn syrup where I live (Indonesia). Do you think I could substitute glucose syrup? Thanks
Hi, I’ve never tried it with glucose syrup, but I think it would work, because I’ve seen that they could be substituted in similar recipes, due to their very similar structure. Let me know if it works.
Such a beautiful cake Mira! Love it!
I really wanted this to be spectacular and I’m very sad to report that it is not. The flavor is great but there is so much gelatin in the mousse that it became completely rubbery with a very unpleasant texture (and I followed the recipe exactly). Yes, the cake great but that’s irrelevant if it’s not enjoyable to eat.
Hi, Sorry for your experience and that you did not like the cake. This is a “mousse cake”, where gelatin is used to set the mousse and yes, it may be “rubbery”. All of my gelatin desserts may seem “rubbery”, this is how they are. Non gelatin based mousses will not work in this recipe. This is the way to have the mousse set and pour the glaze over it, so it holds, this is a tested recipe. The amount of gelatin needed to set 2 cups of liquid is 1 tbsp powdered gelatin. We have around 2 cups of liquid in the mousse (heavy cream), so the amount is correct. I can not use less, since it will not set and then there will be complaints that the cake is ruined and not setting. You can always try to use gelatin sheets, which are more pricy.Or probably cakes like this are not something you may want to make in the future, since it i not enjoyable to eat to you.
For the strawberrry layer, how much water to add to the strawberries? Maybe I over looked it, but this water is different from the 1/4 cup with gelatin, no?
Hi Lei, you need 1/4 cup water for the strawberries and 1/4 cup cold water for the gelatin in this layer. Let me know if you have more questions!
Hi, I’m looking forward to having a go at your recipe but I haven’t used powdered gelatin before. Can you tell me if I just scoop out the bloomed gelatin or do I add both the gelatin and water it was in?
Many thanks ?
Hi, once it blooms with the water, you can not scoop it out. You have to warm the mixture up on a double boiler, then it will liquify and you can use it in the recipe.
This video may explain the process better. Let me know if any other questions. https://www.youtube.com/watch?v=F_UJL6AMdKM
I really want to try this but would prefer to use leaf gelatine as it’s easier to buy that here. I’ve not used gelatine before though and it seems you only soak leaf gelatine, where powdered gelatin is dissolved in the water. If I use leaf gelatine can you advise if the weight of gelatine should be the same as if I used powered gelatine and whether I’d need to add extra water to compensate?
Hi Katie, Yes you can use leaf gelatin. I love it, but it is quite expensive here, so when I make these cakes for clients, I use powdered. Here is a link for conversion. https://cooking.stackexchange.com/questions/43794/how-much-powdered-gelatin-to-one-gelatin-leaf. It does come in different strengths. For 1 tbsp powdered, you need to use 3 sheets, 160 strength. Let me know!
I tried the mirror glaze with the gelatin leaves and it turned out quite well for a first attempt! A few small bubbles so I’ve bought a finer sieve as well for next time.
I’m using this on a chocolate cake with buttercream. How does the mirror glazed cake need to be stored, I kept it in the fridge last time but the glaze went a bit dull, so now I’m wondering if I just chill it for an hour to set the glaze, if I can then keep it out of the fridge?
Hi Dear, I’m glad the recipe worked!
I was working on the bubbles issue, and A fines sieve works, also I do not blend it a lot, just for 30-60 seconds. I also tried making the glaze in advance, refrigerated and then warmed up on a double boiler, to save time, so I don’t have to make it the day I assemble the cake, and this also reduced the amount of bubbles.
*I’ve never used the glaze over buttercream, so I have to test it before I give recommendations.
*I would always store the cake in the fridge, just to play it safe. I understand your concern about the dull look of the glaze, so I would guess it will be ok to leave it at room temperature for a few hours. But by doing it, you are risking to deform the cake, when the buttercream comes to room temperature and if the temperature is on the hot side and also the cake may get spoiled, if out of the fridge for too long.
This cake looks amazing! Love the video!
That chocolate glaze looks heavenly!
I’ve been wanting to try a mirror glaze cake. Yours looks stunning!
This cake is beautiful!
Oh my, such a beautiful cake with nice colors
I am confused with the last sentence of step 4 on the strawberry jelly. Can you clarify what your supposed to add?
Hi, I’m not sure what exactly you are confused with. Can you clarify that?
When you work with gelatin, you need to add gelatin to 1/4 cup of cold water, let it bloom for 5 minutes. The mixture is thick and you need to liquify it to get it runny. The 2 possible ways to liquify are either for a few seconds in the microwave or over a double boiler. Hope this helps.
I think I understand now. So step 4 of the jelly is telling you how to incoperate the gelatin if I’m correct?
Ok, I am going to quote the directions, “warm up over a double boiler or in the microwave. Add to strawberry mixture”. I am confused on what your supposed to “Add to the strawberry mixture”. Is it the gelatin??
Yes, the warmed up gelatin (over double boiler or microwave) goes into the strawberry mixture.
Thank you! Can’t wait to try this dessert.
I followed the directions for the mousse and when I added the chocolate to the cream, it got lumpy bits of the chocolate gelatin mixture in it. I even added it gradually so it wouldn’t cool so fast. It just wouldn’t blend. How do you avoid this?
Honestly I don’t know why this happened. I would think that the chocolate (mixture) was too cold, or the gelatin has not bloomed correctly and then when liquified there were still lumps in it.
One thing you could try it dissolve the gelatin in the cream chocolate mixture while still hot, this may help.
I make a lot of cakes and occasionally I feel tiny lumps of gelatin in some parts of the cake, which do not bother me. But if they are huge, it is an issue.
You can try looking up leaf gelatin, which is pricier, but rarely results in lumps.
Hope this helps.
Thanks for responding so quickly. Is the chocolate gelatin mixture supposed to be cooled and set up when you add the cream? Mine was, which made it hard to blend with the whipped cream.
Hi Larissa, sorry for responding days late. Needs to be cooled to room temperature, for 15 minutes, cool to the touch, but not cooled in the fridge and very cold. I bet this was the issue. I’ll make notes in the recipe.
I tried this recipe, my family and friends were impressed.
Thanks for sharing this.
Hi! This cake looks delicious ! What is the decorations on top of the cake? I know it’s strawberries but what’s the chocolate pieces? Can’t wait to try it!
Thank you! The chocolate decorations is called “chocolate chips” which is dark chocolate with tiny almond pieces. I buy it from Trader Joe’s, but I believe other stores have it. It costs around $3 per box.
Hi! I feel like I may be missing something (I’m not a very experienced baker), but I’m trying to figure out how, from the instructions, you could replace a 9″ springform pan with a 10″ mousse mold? Wouldn’t they make different sized cakes? Or am I supposed to place the mousse mold on top of the cake board instead of wrapping it around it?
Yes cakes will be different size. This is just an option, if you only have a 10 or 9-inch pan.
When u assemble the strawberry jelly on the cake do u have to keep the cake in the fridge or out will the strawberry jelly melt I
havent tried it but before I try just wanted to check with this as I am from India and its hot here
Always keep in the fridge because mousse cakes can get very soft. Jelly will not melt, but get soft of let at room temperature for very long.
Hello! This cake looks gorgeous and I hope to try it for Christmas dinner! I am constantly adding things to my baking repertoire but have never made a mousse (I’ve been too obsessed with meringue) so I am a little nervous. Can this cake be made the day before? Would it survive an hour car ride?
Hi Kelly! Yes, this cake can be made 1-2 days in advance. It is pretty easy, if you follow my instructions. It depends, if the weather is cold, it will survive a car ride. Mousse cakes don’t do well at hinger temperatures. Also make sure you put it in a box, to protect it from moving and being smashed. Let me know how it turns. Mira
A few questions…
1. The strawberry layer, step 4, does that refer to the gelatin?
2.thevglaze step 3. Do you liquify the gelatin before adding it or will it liquify in the warm glaze?
3. The glaze step 4…why do you need to strain the glaze? Isn’t everything melted and therefore smooth?
I want to try this cake out in my baking class, but want answers first
-Yes it refers to the gelatin.
-Yes always liquify the gelatin. But it will also liquify in the warm glaze, so you can skip liquifying in this step.
-If you’d like, do not strain the glaze, but I always do because sometimes there are unmelted pieces of chocolate and gelatin. Not always everything is melted and smooth in my experience.
Hope you get to try it!
Hi, I tried making a similar cake with mousse layers on top of a sponge cake. However, I noticed the cake collapsed and the mousse layer melted inside the fridge after glazing. Do you have any idea why that happens? Did I whip the whipped cream too much or the fridge has to be set at a colder temperature?
Hi, I tried making this cake a couple times and I noticed the mousse layer melted/cake collapsed after glazing. Do you have any idea how that happens? Did I whip the whipped cream too much or the fridge has to be set at a colder temperature?
Hi, The mousse layer needs to be frozen. Also the whole cake needs to be frozen before you add the glaze. The temperature of the glaze needs to be the one suggested in the recipe. Not hotter.
I can only find light corn syrup with vanilla flavor. Will this alter the flavor of the cake too much?
Not too much, but it will have a a little bit of vanilla flavor, if you don’t ind that, I think it will be fine.
Hello, I am trying to make this cake and I’ve done till the mousse part and I’m going to let it set overnight. But I want to ask, should I keep it in the normal fridge or the freezer?
Hello, I started making your chocolate Mirror glaze cake and I have one question. I have completed all the steps and assembled it to set the cake, jelly and mousse overnight. Should I keep it in the normal refrigerator or in the freezer? I want to add the glaze tomorrow morning.
If the fridge is quite cold, you. can keep it there. I usually freeze it overnight (in the freezer), then let it defrost in the refrigerator for 1-2 hours, take out of the refrigerator and glaze it.
Hi I wanted to try this recipe but cannot use gelatin so I wanted to know if I could make it with agar agar, if yes how much is the ratio of agar agar that should be taken instead of gelatin?
Yes, Agar Agar can be used in the same ratio, or you can add some more to be safe.