Description
A rich and glossy chocolate cake topped with a smooth mirror glaze.
Ingredients
Scale
- For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Chocolate Ganache Filling:
- 8 oz semi-sweet chocolate (chopped)
- 1 cup heavy cream
- For the Mirror Glaze:
- 8 oz semi-sweet chocolate (chopped)
- 1 cup heavy cream
- 1/2 cup corn syrup
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 tablespoon powdered gelatin (or 2 tablespoons agar-agar)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until combined.
- Carefully stir in the boiling water until the batter is smooth (the batter will be thin).
- Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- In a small saucepan, heat the heavy cream for the ganache over medium heat until it begins to simmer.
- Remove from heat, add the chopped chocolate, let sit for 2–3 minutes, then stir until smooth. Allow to cool and thicken slightly.
- Place one cooled cake layer on a serving plate and spread the chocolate ganache evenly on top.
- Place the second cake layer on top, press gently, and refrigerate for about 30 minutes.
- Sprinkle the powdered gelatin over 1/4 cup cold water and let it bloom for about 5 minutes.
- In a saucepan, combine the heavy cream, corn syrup, granulated sugar, and remaining water. Heat over medium heat until just simmering.
- Remove from heat, add the chopped chocolate, and stir until smooth. Add the bloomed gelatin and vanilla extract, stirring until fully combined.
- Let the glaze cool to about 90°F (32°C).
- Place the chilled cake on a wire rack set over a baking sheet.
- Pour the mirror glaze over the center of the cake, allowing it to flow down the sides. Use a spatula if needed.
- Let the glaze set for 10–15 minutes.
- Slice and serve, enjoying the rich chocolate flavor and glossy finish.
Notes
- Ensure your ingredients are at room temperature before starting.
- You can use agar-agar as a vegetarian alternative for gelatin.
- Chill the cake before applying the glaze for a better finish.
- Prep Time: 30 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg