A shiny mirror-like glaze embellishes this chocolate mousse-filled cake.
Satisfy your sweet tooth with this easy-to-make recipe for Chocolate Mousse Mirror Glaze Cake.
1. Info for Chocolate Mousse Mirror Glaze Cake
- Cook Time: 1 hr 20 min
- Total Time: 1 hr 20 min
- Servings: 10
- Calories: 1236.44 kcal
2. Ingredients for Chocolate Mousse Mirror Glaze Cake
- nonstick cooking spray
- 16 Tbsp. unsalted butter
- 1 1/2 cup chocolate chips (for cake)
- 3/4 cup sugar (for cake)
- 3 large eggs
- 1/2 tsp. salt
- 1 cup flour
- 1 cup cream
- 1/4 cup sugar (for mousse)
- 3 egg yolks
- 2 cup chocolate chips (for mousse)
- 1 1/2 cup cream (for whipped cream)
- 1 1/2 cup sugar (for glaze)
- 2/3 cup sweetened condensed milk
- 1/2 cup water (plus 2 Tbsp., for glaze)
- 1/2 cup water (for blooming gelatin)
- 8 tsp. gelatin powder
- 2 cup white chocolate chips
- 1 tsp. flavored extract (optional)
- Food coloring
3. Directions:
3.1 Preheat
Preheat the oven to 350°F.
3.2 Prep
Spray a 9-inch spring form pan with nonstick cooking spray. Set aside.
3.3 Microwave
Microwave the butter and chocolate chips in a microwave-safe bowl in 30-second increments until fully melted. Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment.
3.4 Prep
Add the sugar and eggs and mix until combined. Add the salt and flour and mix until well combined. Pour the batter into the prepared spring form pan.
3.5 Oven
Bake the cake on middle rack of oven until it no longer jiggles and a toothpick inserted into the center comes out clean, about 30 minutes.
3.6 Check
Check to see that cake is done. Remove from oven or add time as needed.
3.7 Prep
Transfer the cake to the freezer for 20 minutes.
3.8 Stove
In a small saucepan over medium-high heat, combine the cream and sugar. As it heats, place the yolks in a small mixing bowl and put the chocolate chips in a large mixing bowl.
3.9 Stove
When cream mixture is hot, temper in the egg yolks by slowly drizzling in the cream while whisking steadily. Pour the egg yolk mixture back into the saucepan and cook over medium heat, whisking continuously, for 30 seconds. Pour the hot custard mixture over the chocolate chips and let sit for 1 minute. Whisk to melt the chocolate and combine with the custard.
3.10 Prep
Whip the cream with a mixer fitted with a whisk attachment until it holds soft peaks.
Gently fold half of the whipped cream into the chocolate mixture until almost combined. Fold in the remaining cream, being careful to not deflate.
Pour the chocolate mousse mixture over top of the cake in the spring form pan. Smooth out the top with a spatula. Freeze for 8 hours, or overnight.
3.11 Stove
In a small saucepan over medium-high heat, combine the sugar, sweetened condensed milk, and water. In a small mixing bowl, sprinkle the gelatin over water and stir to combine. Set aside. Place the white chocolate in a large mixing bowl and add the extract, if using. When the sugar mixture comes to a boil, remove from heat and stir in the bloomed gelatin. Do not whisk.
3.12 Prep
Once the gelatin has dissolved, pour the mixture over the white chocolate and let sit for 1 minute. Using a rubber spatula, stir until the chocolate is fully melted.
Stir in the food coloring until mixture reaches the desired color. If using multiple colors, divide the glaze among several bowls, then stir the desired color into each bowl. Attach a candy thermometer to the bow(s). Let the glaze cool until it reaches 90°F.
Line a large rimmed baking sheet with plastic wrap to catch excess glaze for easy cleanup. Remove the cake from the freezer and release from the spring form pan. Set the cake on top of a small glass set in the center of the prepared sheet pan.
Slowly pour the glaze over the cake, covering it completely. If using multiple colors, combine into one bowl, then pour over cake for a marbled effect. To effectively cover the entire cake, pour the glaze around the edges first, then move to the center to finish. Let the glaze set for 2 minutes before removing from the stand. Use a butter knife to clean any drippings from bottom of cake.
3.13 Serve
Carefully place the cake on a serving plate. Let the cake thaw for 1 hour at room temperature, or 4 hours in the refrigerator. Serve the cake immediately.