Cooking isn't just about making food that tastes good, it's also about looking good too! Recently I have really sunken into my baking self and I've been having an absolute blast. I always used to fear baking because there were too many measurements and too many ingredients to use! But, once I successfully made this Chocolate Mirror Glaze Cake, I was fearless.
All my life, I've stayed away from baking because I have had a serious issue with it. The issue was that I couldn't be bothered to measure out all those ingredients prior to baking! And it would just leave me with an unbelievably messy kitchen. However, my cooking journey has been filled with ups and downs. So I knew that I had to conquer this inability to not be messy and just figure out how to bake something that tastes absolutely to die for!
From muffins to cookies & cakes, I have stepped on a path that has opened my eyes to a whole new world. The world of baking is filled with endless possibilities, and the one thing that really pushes me to continue this journey is simply how therapeutic it is.
Today I am going to share my Chocolate Mirror Glaze Cake recipe, which definitely is one of my more successful baking stories. This cake has a dark chocolate cake base, layered on with a thin layer of creamy buttercream, and finally glazed on with a beautifully silky and shiny white chocolate glaze. The best part about this cake is not just the looks but the balance of different flavors. My next mission is to try to replace the buttercream with a chocolate mousse, to give it a more creamy and luscious filling.
My favorite stage of baking this cake has to be the mirror glaze! I went with some fun autumn colors in the feel the fall, but you can play around with your favorite colors and Make It Your Way!
Flourless Chocolate Cake 1 cup of butter 100 grams of 70% chocolate 100 grams of milk chocolate 2/3 cup cocoa powder 5 eggs separated, plus 1 egg yolk 1 shot of espresso 1/4 tsp salt 1 tsp vanilla bean paste 1/2 tsp cream of tartar 1 cup granulated sugar
Mirror Glaze 1½ cups Granulated Sugar ⅔ cup Sweetened Condensed Milk ½ cup Water for the glaze 2 tbsps Gelatin Powder (Can be substituted with Kosher Gelatin Powder or Agar Agar) ½ cup Water for the Gelatin 2 cups White Chocolate Chips Choice of Gel Food Coloring
STEPS First, bake the Flourless Chocolate Cake, and you can click here for the recipe. Then take the cake out of the pan and let it cool completely. While the cake cools, get started on the buttercream.
Using either a hand or stand mixer whip the softened unsalted butter for about 5 minutes till it turns a soft pale color. Then add in half of the icing sugar and mix at a low speed till the butter and sugar are well combined. Next, add in the rest of the icing sugar and again mix at a low speed till thoroughly combined. At this point, turn up the speed and whip for at least another two to three minutes till fluffy and smooth.
Next, mix in the vanilla extract and three tablespoons of the whole milk. At this point, if your icing sugar seems loose enough that it is soft but still holds its shape, then omit the last tablespoon of milk. Otherwise, mix in the rest of the milk. Alternatively, if your buttercream is too loose, you can add in a little more icing sugar to stiffen it up.
Once your cake has completely cooled, trim the top and sides of the cake till all it's even. Now using a cake spatula, ice on your buttercream on the cake and make the surface as even as possible. Place your cake in the fridge overnight till the icing is fully hardened. This will allow the glaze to pour over evenly.
Now to get onto the glaze. My best advice at this point would be to measure out all the ingredients first and then get started. First, in a small bowl pour your gelatin powder and mix in half a cup of water. Set aside and let it bloom. Next, place the sugar and water in a saucepan and place it over low-medium heat. Once the sugar is fully dissolved, add in the condensed milk and gelatin. Mix thoroughly and take it off the heat. Place your white chocolate chips in a bowl and pour the milk and sugar mix over the chocolate. Now mix till all the chocolate has fully melted and mixed in.
At this point, either using a whisk or immersion blender, blend the mixture for a minute till it turns glossy! Sieve the glaze into three or four different bowls, with one of them holding the majority of the glaze. Now mix in your colors and pour the three/four other color bowls back into the biggest bowl of glaze, and lightly swirl it with a skewer. Finally, wait till the temperature of the glaze drops to 90 degrees Fahrenheit, and then get ready to pour!
Once you're ready, place the cake over a tin can and over a tray wide enough to catch all the leftover glaze that will fall off the cake. Now pour the glaze all over the cake. Let the cake sit till all the leftover has dripped off. Then using a table knife or spatula, trim off the drippings on the bottom of the cake, and place your cake on the serving plate.