How to Make a Mirror Glaze Cake
Mirror glaze cakes are pretty much the prettiest cakes around. That’s a bold statement, right? But you can’t argue with incredible shine, flawless coverage, and a picture-perfect mirrored finish. In short, they look truly astounding – and you can make one too! Combining a soft génoise sponge with cream and a chocolate glazed surface, follow this step-by-step recipe to make your friends drool.
Génoise Sponge Ingredients:
- 165g of Plain Flour
- 165g of Caster Sugar
- 40g of Unsalted Butter (plus extra for greasing)
- 5 Medium Eggs
- A Pinch of Salt
Cream Filling Ingredients:
- 600ml of Double Cream
- 1 tbsp of Butter
- Flavouring of Your Choice (optional)
Chocolate Mirror Glaze Ingredients:
- 3 Leaves of Gelatine
- 135g of Caster Sugar
- 55g of Cocoa Powder
- 150ml of Double Cream
- 2 x 8” (20cm) Springform Cake Tins
- Baking Paper
- 2 x Saucepans
- Large Heatproof Mixing Bowl
- Medium Mixing Bowl
- Wooden Spoon
- Electric Hand Whisk
- Cooling Rack
- Cake Leveller or Large Knife
- Cake Board
- Palette Knife
- Sugar Thermometer
- Measuring Jug
- Large Baking Tray
METHOD: Delicate Génoise with a Lustrous Chocolate Sheen
- Preheat your oven to 180°C (160°C fan or gas mark 4), and then grease two 8” springform cake tins and line them both with baking paper.
To make the génoise sponges, add water into a large saucepan, until it’s half full. Bring the pan to a simmer. Combine the sugar and eggs in a large, heatproof mixing bowl, and then place it over the saucepan.
- Whilst on the heat, whisk the mixture for about 7 minutes using an electric hand whisk, until it’s grown in volume and forms lines on its surface when you remove the whisk. Take the bowl off the heat – you don’t want the mixture’s eggs to begin cooking!
- Fold in the salt and a flavouring of your choice. Here, you can leave the génoise plain, add zest from two oranges, add vanilla essence, or whatever else you desire. Split your flour into three, and then sift it in one third at a time; make sure you gently fold in the flour after each time you sift. Then, gradually pour in melted butter and fold again.
- Pour the mixture evenly into both cake tins, ensuring each one contains the same amount. Try to pour as close to the tin as possible, so that you’re not pouring from a great height. Put the tins into the oven, sitting on the middle shelf, for between 18 and 20 minutes. Check whether they’re baked inside by inserting a cocktail stick into the middle, then taking it out to see if it comes out without any wet batter attached.
- Remove from the oven and leave them to cool in their tins for a few minutes. Then, move them over to a cooling rack to completely cool down.
To make the cream filling, whisk your double cream in a mixing bowl until it forms stiff peaks. Here, you can add another flavouring of your choice; something to complement the flavour of your cake. Think caramel, vanilla, or chocolate. If your filling is a little on the runny side, simply beat up a tablespoon of butter and add it to the cream.
To assemble the génoise cake, cut both sponges horizontally in half using a leveller. If you don’t have a leveller to hand, you can use a knife instead.
- You’ll now have four cake layers. Put the first layer on a cake board, and then spread about 5mm of the cream filling evenly on top using a palette knife. Place the next cake layer on top and repeat the process until all four layers are stacked and covered in cream.
- Apply a layer of the cream filling across the entire cake for a smooth surface (known as a ‘crumb coat’). Ensure that there aren’t any gaps or overhanging bits of cream – you need the surface to be as smooth as possible! Then, place the cake in the fridge for 30 minutes.
- Add another layer of the cream filling across the entire cake, ensuring another smooth finish by smoothing it with a palette knife. Put it back in the fridge for 20 more minutes.
To make the chocolate mirror glaze, add the sugar, cocoa powder, cream and 150ml of water to a saucepan, gently heating and stirring until you dissolve the sugar. Then, bring it all to the boil and back down to simmer for a further 2 minutes. Take it off the heat and let it cool down for around 10 minutes.
- Place your gelatine leaves into a bowl of cold water and leave them to soak for around 5 minutes. Remove the gelatine, squeeze out any extra water, and then add it to the glaze, continuously stirring until they dissolve. Check the temperature of your glaze using a sugar thermometer; make sure it cools to a maximum temperature of 38°C before you use it.
- Sieve the glaze into a measuring jug, tapping it on your work surface to remove air bubbles.
- Place your cooling rack on top of a large baking tray; this will hold the glaze as it drips off the cake. Remove the cake from the fridge and place it on the cooling rack.
- Evenly pour your glaze over the top of your cake, checking that it runs down the sides. If you run out of glaze and still have areas that need to be covered, simply recover the glaze that’s caught in the baking tray and pour that back over. As soon as you finish pouring, move the cake back to the fridge so that the glaze can firm up.
There you have it – a wonderfully shiny mirror glaze cake! You can even add additional decorations (such as piped cream, chopped nuts, chocolates and sugar work) if desired.