Chocolate Marble Mirror Glaze Cake

A mirror glaze cake is when a shiny glaze made of chocolate sweetened condensed milk and gelatin is poured over a frozen cake and it has a super shiny appearance like a mirror.

Chocolate marble mirror glaze cake.

The chocolate mirror glaze recipe i m sharing with you today is very easy to make. Certain fillings need to be kept in a fridge. A glazed cake does not need to be chilled however the determining factor is the filling. And step by step instructions on making a super sexy chocolate mirror.

Covered with shiny chocolate mirror glaze and topped with strawberries. Spray two 8 inch cake pans with baking spray and line the bottoms with parchment rounds. The mirror glaze will stay shiny for a day or two. A freshly made glaze is best stored in a refrigerator in an airtight container for up to 10 days.

Begin pouring the onto the center of the cake then slowly work your way out to the edges. Preheat the oven to 350 degrees f. It sets nicely over layers of biscuit chocolate mousse and rum syrup and keeps decorative swiss meringues in place for a truly decadent treat. Carefully pour the glaze over the cake.

Chef dominique ansel s chocolate cake recipe is the perfect canvas for this dark chocolate mirror glaze. Pouring the mirror glaze over the cake. 500g enough to glaze an 8 inch cake. Store glaze in the fridge in an airtight container for up to 1 week.

Learn the easy way to master tempering chocolate like a pro and why you need to do it. It can be made with dark chocolate white chocolate or colored. 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. 700 grams chocolate white or dark 24 5 ounces.

Pour the colored glazes back into the biggest bowl of black and blue glaze. Place the cake on a stand over a sheet tray to catch any excess glaze. Notes when using white chocolate mirror glaze. Makes glaze for a dozen 10 inch cakes.

Swirl them gently with a spoon. You can halve or quarter the recipe for a smaller yield. When you are ready to use the glaze make sure each one is around 90 96 f 32 35 c.