Chocolate Mirror Glaze

5 from 9 votes

Chocolate Mirror Glaze

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.

Prep Time30

Cook Time45

Total Time7

Course: Dessert

Servings:

Ingredients

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

Instructions

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.

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