Chocolate Mousse Mirror Glaze Cake

Chocolate Mousse Mirror Glaze Cake


A shining gleaming mirror-like glaze embellishes this chocolate mousse-filled cake. The recipe is a Yummly indigenous native created by [Saura Madani](

The ingredient of Chocolate Mousse Mirror Glaze Cake

  1. nonstick cooking spray
  2. 16 tablespoons unsalted butter
  3. 1 1/2 cups chocolate chips for cake
  4. 3/4 cup granulated sugar for cake
  5. 3 large eggs
  6. 1/2 teaspoon salt
  7. 1 cup all-purpose flour
  8. 1 cup heavy cream
  9. 1/4 cup granulated sugar for mousse
  10. 3 egg yolks
  11. 2 cups chocolate chips for mousse
  12. 1 1/2 cups muggy cream for whipped cream
  13. 1 1/2 cups granulated sugar for glaze
  14. 2/3 cup sweetened edited reduced milk
  15. 1/2 cup water gain 2 Tbsp., for glaze
  16. 1/2 cup water for full of life gelatin
  17. 8 teaspoons gelatin powder
  18. 2 cups white chocolate chips
  19. 1 teaspoon flavored extract optional
  20. food coloring as needed, any color or colors

The instruction how to make Chocolate Mousse Mirror Glaze Cake

  1. Preheat oven to 350u00b0F.
  2. Spray a 9-inch springform pan with nonstick baking spray.
  3. Microwave butter and chocolate chips in a microwave-safe glass bowl in 30-second increments until fully melted. Transfer butter and chocolate mixture to the bowl of a stand mixer fitted with a paddle attachment.
  4. Add sugar to mixture, then eggs, and mix to combine. Add salt to mixture, then flour, and mix to combine. Pour batter into prepared springform pan.
  5. Bake until cake doesnt jiggle in the center and a toothpick inserted into the center comes out clean, about 30 minutes.
  6. Check to see that cake is done. Remove from oven or add time as needed.
  7. With the springform side still attached, cool the cake in a freezer for 20 minutes.
  8. In a small saucepan over medium-high heat, combine cream and sugar. As it heats, place yolks in a small bowl and put chocolate chips in a large bowl.
  9. When cream mixture is hot, temper in egg yolks by slowly drizzling in cream while whisking to incorporate. Pour the egg yolk mixture back into small saucepan and cook, whisking continuously, over medium heat for 30 seconds. Pour custard mixture over chocolate chips and let sit for 1 minute. Whisk to melt the chocolate with custard mixture.
  10. Whip cream with a mixer fitted with a whisk attachment until it holds soft peaks.
  11. Gently fold 1/2 of the whipped cream into chocolate mixture. Fold in remaining cream, being careful to not deflate.
  12. Pour chocolate mousse mixture over top of cake in springform pan. Smooth out the top with a spatula. Freeze for 8 hours or overnight.
  13. In a small saucepan, combine sugar, sweetened condensed milk, and water, and heat on medium-high heat. In a small bowl, sprinkle gelatin over water and stir to combine. Set aside. Place white chocolate in a large bowl. Pour extract over white chocolate, if using. When sugar mixture comes to a boil, remove from heat and stir in bloomed gelatin. Do not whisk.
  14. Once gelatin has dissolved, pour over white chocolate and let sit for 1 minute. Using a rubber spatula, stir white chocolate until it is fully melted. (Pro tip: Avoid using a whisk for this step, since it will create air bubbles.)
  15. Stir in food coloring until mixture reaches the desired color. If using multiple colors, divide glaze among several bowls, then stir desired color into each bowl. Attach a candy thermometer to bowl (or bowls) to read glaze temperature. Let glaze cool until it reaches 90u00b0F.
  16. Line a large rimmed sheet pan with plastic wrap. The plastic wrap will catch the excess glaze for easy cleanup. Remove cake from freezer and unmold from springform pan. Set cake on top of a small glass on prepared sheet pan.
  17. Pour glaze over cake. If using multiple colors, combine into one bowl, then pour over cake for a marbled effect. The best way to cover entire cake is to pour around the edges first, then pour in the center to finish. Let glaze set for 2 minutes before removing from stand. Use a butter knife to clean off drippings from bottom of cake.
  18. Carefully place cake on serving plate. Let cake thaw for 1 hour at room temperature or 4 hours in the refrigerator. Serve cake immediately. (Pro tip: Plan accordingly: glaze will only retain its shine for 1 day.)

Nutritions of Chocolate Mousse Mirror Glaze Cake

calories: NutritionInformation
carbohydrateContent: 1240 calories
cholesterolContent: 131 grams
fatContent: 290 milligrams
fiberContent: 79 grams
proteinContent: 4 grams
saturatedFatContent: 15 grams
sodiumContent: 47 grams
sugarContent: 240 milligrams
: 114 grams

You may also like