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. It is a mousse cake, so you’ll need some patience to let is set.Īlso (very important), you’ll need to use a spring form or preferably a mousse cake mold. I used a strawberry jelly layer in this 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. Looks sleek and elegant and it actually isn’t too difficult to make. This chocolate mirror cake is perfect for any celebration. I made this particular one for our Memorial Day Barbecue and chocolate lovers liked it. 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. Possibilities for cake decorating and cake fillings, when using mirror glaze are endless, so I’ll leave this to the experts.
Chocolate gelatin cake trial#
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. 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. It was a pink mirror glaze, made with white chocolate and the consistency was way off. The problem is, that the very first time I made mirror glaze, I was not extremely happy with the result.
I’ve been thinking to share this chocolate mirror glaze recipe with you for a few months now. The Chocolate Mirror Glaze Recipe, I’m sharing with you today is very easy to make. Covered with shiny chocolate mirror glaze and topped with strawberries. Cut into wedges and serve with pouring cream.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. Finish with a light dusting of icing sugar. Dust the top with cocoa powder, then pile the raspberries and blueberries into the centre. To serve, carefully remove the cake from the tin and transfer it to a flat plate. Cover the cake tin with cling film and chill in the fridge for a minimum of 4 hours, and preferably overnight, until the mousse is firm. When the cake has cooled, and while it is still in the tin, spoon the chocolate mousse on top and level with a palette knife. Carefully fold in the melted chocolate until smooth and not streaky. Whip the cream until soft peaks form when the whisk is removed. Stir continuously, taking care not to let the chocolate get too hot.
Meanwhile, for the mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water).
While the cake is still hot, brush the brandy over the top of the cake. Bake in the oven for 20-25 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake feels springy to the touch. Spoon the cake mixture into the prepared cake tin and level the surface with a palette knife. Add the rest of the dry ingredients and the eggs and margarine and beat until smooth using a hand-held mixer. Pour over the boiling water and mix to a paste with a spatula. You need to line the tin right to the top even though the sponge will not fill it.įor the chocolate cake, measure the cocoa powder into a large bowl. Grease the tin with margarine and line the base and sides with baking paper.
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