Chocolate Mirror Glaze Cake

95 mins
Serves 12
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Directions

  1. 1Preheat oven to 350°F (175°C).
  2. 2Preheat oven to 350°F (175°C).
  3. 3Preheat oven to 350°F (175°C).
  4. 4Grease and line three 6-inch round cake pans with parchment paper.
  5. 5Grease and line three 6-inch round cake pans with parchment paper.
  6. 6Grease and line three 6-inch round cake pans with parchment paper.
  7. 7In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  8. 8In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  9. 9In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  10. 10Add eggs, buttermilk, oil, and vanilla.
  11. 11Add eggs, buttermilk, oil, and vanilla.
  12. 12Add eggs, buttermilk, oil, and vanilla.
  13. 13Beat on medium speed for 2 minutes until smooth.
  14. 14Beat on medium speed for 2 minutes until smooth.
  15. 15Beat on medium speed for 2 minutes until smooth.
  16. 16Reduce speed and carefully pour in hot coffee (or boiling water).
  17. 17Reduce speed and carefully pour in hot coffee (or boiling water).
  18. 18Reduce speed and carefully pour in hot coffee (or boiling water).
  19. 19Divide batter evenly between prepared pans.
  20. 20Divide batter evenly between prepared pans.
  21. 21Divide batter evenly between prepared pans.
  22. 22Bake for 25–30 minutes (30–35 for 8-inch), until a toothpick inserted in the center comes out clean.
  23. 23Bake for 25–30 minutes (30–35 for 8-inch), until a toothpick inserted in the center comes out clean.
  24. 24Bake for 25–30 minutes (30–35 for 8-inch), until a toothpick inserted in the center comes out clean.
  25. 25Cool in pans for 15 minutes, then transfer to a wire rack to cool completely.
  26. 26Cool in pans for 15 minutes, then transfer to a wire rack to cool completely.
  27. 27Cool in pans for 15 minutes, then transfer to a wire rack to cool completely.
  28. 28Place chopped chocolate in a heatproof bowl.
  29. 29Place chopped chocolate in a heatproof bowl.
  30. 30Place chopped chocolate in a heatproof bowl.
  31. 31Heat cream in a small saucepan until just simmering.
  32. 32Heat cream in a small saucepan until just simmering.
  33. 33Heat cream in a small saucepan until just simmering.
  34. 34Pour over chocolate and let sit 3–5 minutes.
  35. 35Pour over chocolate and let sit 3–5 minutes.
  36. 36Pour over chocolate and let sit 3–5 minutes.
  37. 37Stir gently until smooth and glossy.
  38. 38Stir gently until smooth and glossy.
  39. 39Stir gently until smooth and glossy.
  40. 40Add butter and salt, stirring until fully incorporated.
  41. 41Add butter and salt, stirring until fully incorporated.
  42. 42Add butter and salt, stirring until fully incorporated.
  43. 43Let cool until thickened but still spreadable (room temperature).
  44. 44Let cool until thickened but still spreadable (room temperature).
  45. 45Let cool until thickened but still spreadable (room temperature).
  46. 46Level all cake layers with a serrated knife.
  47. 47Level all cake layers with a serrated knife.
  48. 48Level all cake layers with a serrated knife.
  49. 49Place one layer on a cake board or turntable.
  50. 50Place one layer on a cake board or turntable.
  51. 51Place one layer on a cake board or turntable.
  52. 52Spread with a layer of ganache filling.
  53. 53Spread with a layer of ganache filling.
  54. 54Spread with a layer of ganache filling.
  55. 55Top with second layer, more ganache, then third layer.
  56. 56Top with second layer, more ganache, then third layer.
  57. 57Top with second layer, more ganache, then third layer.
  58. 58Apply a thin crumb coat of ganache all over the cake and refrigerate for 30 minutes.
  59. 59Apply a thin crumb coat of ganache all over the cake and refrigerate for 30 minutes.
  60. 60Apply a thin crumb coat of ganache all over the cake and refrigerate for 30 minutes.
  61. 61Frost the entire cake smoothly with the remaining ganache, creating as smooth a surface as possible.
  62. 62Frost the entire cake smoothly with the remaining ganache, creating as smooth a surface as possible.
  63. 63Frost the entire cake smoothly with the remaining ganache, creating as smooth a surface as possible.
  64. 64Refrigerate the frosted cake for at least 2 hours, preferably overnight.
  65. 65Refrigerate the frosted cake for at least 2 hours, preferably overnight.
  66. 66Refrigerate the frosted cake for at least 2 hours, preferably overnight.
  67. 67In a small bowl, sprinkle gelatin over ¼ cup cold water.
  68. 68In a small bowl, sprinkle gelatin over ¼ cup cold water.
  69. 69In a small bowl, sprinkle gelatin over ¼ cup cold water.
  70. 70Let bloom for 5–10 minutes.
  71. 71Let bloom for 5–10 minutes.
  72. 72Let bloom for 5–10 minutes.
  73. 73In a medium saucepan, combine sugar, sifted cocoa powder, ½ cup water, heavy cream, and salt.
  74. 74In a medium saucepan, combine sugar, sifted cocoa powder, ½ cup water, heavy cream, and salt.
  75. 75In a medium saucepan, combine sugar, sifted cocoa powder, ½ cup water, heavy cream, and salt.
  76. 76Whisk until smooth.
  77. 77Whisk until smooth.
  78. 78Whisk until smooth.
  79. 79Bring to a boil over medium heat, whisking constantly.
  80. 80Bring to a boil over medium heat, whisking constantly.
  81. 81Bring to a boil over medium heat, whisking constantly.
  82. 82Boil for exactly 1 minute, then remove from heat.
  83. 83Boil for exactly 1 minute, then remove from heat.
  84. 84Boil for exactly 1 minute, then remove from heat.
  85. 85Add the bloomed gelatin and whisk until completely dissolved.
  86. 86Add the bloomed gelatin and whisk until completely dissolved.
  87. 87Add the bloomed gelatin and whisk until completely dissolved.
  88. 88Strain the glaze through a fine-mesh sieve into a heatproof bowl.
  89. 89Strain the glaze through a fine-mesh sieve into a heatproof bowl.
  90. 90Strain the glaze through a fine-mesh sieve into a heatproof bowl.

Ingredients

  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 1.25 cups granulated sugar
  • 1.25 cups granulated sugar
  • 1.25 cups granulated sugar
  • 0.5 cup unsweetened cocoa powder (Dutch process recommended)
  • 0.5 cup unsweetened cocoa powder (Dutch process recommended)
  • 0.5 cup unsweetened cocoa powder (Dutch process recommended)
  • 1.5 tsp baking soda
  • 1.5 tsp baking soda
  • 1.5 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 2 large eggs, room temperature
  • 2 large eggs, room temperature
  • 2 large eggs, room temperature
  • 0.75 cup buttermilk, room temperature
  • 0.75 cup buttermilk, room temperature
  • 0.75 cup buttermilk, room temperature
  • 0.33 cup vegetable oil
  • 0.33 cup vegetable oil
  • 0.33 cup vegetable oil
  • 1.5 tsp vanilla extract
  • 1.5 tsp vanilla extract
  • 1.5 tsp vanilla extract
  • 0.75 cup hot coffee or boiling water
  • 0.75 cup hot coffee or boiling water
  • 0.75 cup hot coffee or boiling water
  • 8 oz semi-sweet or dark chocolate, finely chopped
  • 8 oz semi-sweet or dark chocolate, finely chopped
  • 8 oz semi-sweet or dark chocolate, finely chopped
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 2 tbsp unsalted butter, softened
  • 2 tbsp unsalted butter, softened
  • 2 tbsp unsalted butter, softened
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1.25 cups granulated sugar
  • 1.25 cups granulated sugar
  • 1.25 cups granulated sugar
  • 0.66 cup unsweetened cocoa powder (Dutch process, sifted)
  • 0.66 cup unsweetened cocoa powder (Dutch process, sifted)
  • 0.66 cup unsweetened cocoa powder (Dutch process, sifted)
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 0.33 cup heavy cream
  • 0.33 cup heavy cream
  • 0.33 cup heavy cream
  • 2 tsp gelatin powder
  • 2 tsp gelatin powder
  • 2 tsp gelatin powder
  • 0.25 cup cold water (for gelatin)
  • 0.25 cup cold water (for gelatin)
  • 0.25 cup cold water (for gelatin)
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • Edible gold leaf
  • Edible gold leaf
  • Edible gold leaf
  • Fresh raspberries or strawberries
  • Fresh raspberries or strawberries
  • Fresh raspberries or strawberries
  • Chocolate curls or shavings
  • Chocolate curls or shavings
  • Chocolate curls or shavings
  • Gold or silver dragees
  • Gold or silver dragees
  • Gold or silver dragees

Equipment

oven6-inch round cake pansparchment paperlarge bowlwhiskwire rackheatproof bowlsmall saucepanserrated knifecake boardturntablefine-mesh sieve

Tips

  • For the chocolate mirror glaze, take your time frosting the cake smoothly with ganache, as any imperfections will show through the glaze.
  • The cake must be very cold for the glaze to set properly, so refrigerate it for at least 2 hours, preferably overnight.