# Chocolate Mirror Glaze Cake

This showstopper cake features perfectly crafted chocolate layers enrobed in a glossy, mirror-shiny glaze, making it look like it belongs in a French patisserie.

- Servings: 12 servings
- Total time: 95 min
- Category: Baked Goods
- Language: en

## Ingredients

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

## Instructions

1. Preheat oven to 350°F (175°C).
2. Grease and line three 6-inch round cake pans with parchment paper.
3. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
4. Add eggs, buttermilk, oil, and vanilla.
5. Beat on medium speed for 2 minutes until smooth.
6. Reduce speed and carefully pour in hot coffee (or boiling water).
7. Divide batter evenly between prepared pans.
8. Bake for 25–30 minutes (30–35 for 8-inch), until a toothpick inserted in the center comes out clean.
9. Cool in pans for 15 minutes, then transfer to a wire rack to cool completely.
10. Place chopped chocolate in a heatproof bowl.
11. Heat cream in a small saucepan until just simmering.
12. Pour over chocolate and let sit 3–5 minutes.
13. Stir gently until smooth and glossy.
14. Add butter and salt, stirring until fully incorporated.
15. Let cool until thickened but still spreadable (room temperature).
16. Level all cake layers with a serrated knife.
17. Place one layer on a cake board or turntable.
18. Spread with a layer of ganache filling.
19. Top with second layer, more ganache, then third layer.
20. Apply a thin crumb coat of ganache all over the cake and refrigerate for 30 minutes.
21. Frost the entire cake smoothly with the remaining ganache, creating as smooth a surface as possible.
22. Refrigerate the frosted cake for at least 2 hours, preferably overnight.
23. In a small bowl, sprinkle gelatin over ¼ cup cold water.
24. Let bloom for 5–10 minutes.
25. In a medium saucepan, combine sugar, sifted cocoa powder, ½ cup water, heavy cream, and salt.
26. Whisk until smooth.
27. Bring to a boil over medium heat, whisking constantly.
28. Boil for exactly 1 minute, then remove from heat.
29. Add the bloomed gelatin and whisk until completely dissolved.
30. Strain the glaze through a fine-mesh sieve into a heatproof bowl.

## Equipment

- oven
- 6-inch round cake pans
- parchment paper
- large bowl
- whisk
- wire rack
- heatproof bowl
- small saucepan
- serrated knife
- cake board
- turntable
- fine-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.

## Source

- Original video: https://www.facebook.com/share/r/17tReNLaqV/
- Recipe page: https://www.cliprecipe.com/recipe/f91b8bcd-91b2-4dea-a36a-16a30431625a
- Extracted: 2026-02-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt