Mirror Glaze Cake Recipe

This luscious mirror glaze cake is an easy way to create a no-bake chocolate mousse cake covered by a shiny red mirror glaze made from white chocolate. The texture of the mousse along with the mirror glaze will make the perfect treat to sweeten up the winter months.

Course Dessert

Cuisine American

Keyword mirror glaze cake

Prep Time 30 minutes

Chilling Time 8 hours

Servings people

Calories 2566kcal

Ingredients

For Mousse Cake

2 TBSP cocoa powder
5 TBSP hot water
7 oz. bittersweet chocolate pieces
1 ½ cups heavy cream chilled
1 TBSP granulated sugar
Pinch salt

For Mirror Glaze

2 TBSP powdered gelatin or 6 sheets of gelatin
1 cup granulated sugar
⅔ cup light corn syrup or agave syrup
½ cup water
½ cup sweetened condensed milk
8 oz. chopped white chocolate or dark chocolate if making a chocolate mirror glaze
Red food coloring or any color you like

Instructions

For Mousse Cake

Whisk together the cocoa powder and hot water in a bowl until the cocoa is completely dissolved. Set aside.
Melt the chocolate pieces in a double boiler (heatproof bowl set over a saucepan with approximately 1-2 inches of simmering water) or in 30-second increments in the microwave until melted. Stir and set aside for 5 minutes.
With a stand mixer or hand mixer, whisk the heavy cream, sugar, and salt at medium/high speed for 1-2 minutes, until peaks form.
Whisk the cocoa mixture into the melted chocolate until combined.
Fold in half of the cream mixture until just combined and then fold in the remaining half of the cream and keep folding until the consistency of the mix is creamy and even.
Pour the mousse mixture into a 7 to 9-inch springform pan that has been coated with cooking spray or canola oil and is lined with parchment paper. You can also wrap the pan in tin foil on the sides.
Chill the mousse overnight in the freezer or refrigerator. Make sure the mousse is completely frozen before adding mirror glaze.

For Mirror Glaze

Submerge the gelatin sheets in cool water for 5 minutes if using gelatin sheets.
Combine sugar, corn syrup, and water in a saucepan over medium heat and bring to boil until the sugar is totally dissolved.
Remove from heat and add the gelatin sheets or gelatin powder. Keep whisking until completely dissolved. Whisk in the sweetened condensed milk. Pour the mixture over the white chocolate. After about a minute, stir until the chocolate is melted and smooth.
Set the glaze aside to cool, while making sure to stir occasionally until the glaze reaches approximately 94 degrees on a candy thermometer.
Add the food coloring if using to the glaze and stir until desired color is reached.
Take unmolded frozen mousse cake and put onto a wire rack with a baking sheet beneath. Pour the mirror glaze over the mousse cake. If too thin, you can pour a second layer after a minute to ensure an opaque glaze.
Allow the excess glaze to set for about 10 minutes. Scrape any excess glaze from the bottom edges for a neat finish. If you want to create an accent color, leave a little glaze aside in white or whatever color preferred and pipe onto the set glaze. You can also add glitter, but if using glitter it’s best to add to the glaze before pouring onto the cake. Wrap in plastic wrap and store in the refrigerator for a few days if not serving right away.

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