Chocolate Mirror Glaze Recipe

Is there more to our food than meets the eyes or we get what we see? Let’s make chocolate glaze and see if our cakes will be the same!

As I lately have a little time, I was browsing on the internet last week. In need of new, intriguing tips, inspirational meals that We have never tested before, to delight my family with. Looking for a while but could not discover too many interesting things. Just before I wanted to give up on it, I stumbled on this delightful and simple treat simply by luck at Suncakemom. The dessert looked so delightful on its snapshot, that required quick actions.

It was not difficult to imagine the way it is made, its taste and just how much my hubby will want it. Mind you, it is rather simple to delight the guy in terms of cakes. Anyways, I got into the website and followed the step by step instuctions that had been combined with superb pics of the method. It just makes life faster and easier. I could imagine that it’s a bit of a effort to take photos in the midst of baking in the kitchen as you may typically have sticky hands and so i genuinely appreciate the hard work she devote to make this blogpost .

Having said that I’m empowered to present my own formulas in a similar fashion. Many thanks for the idea.

I had been tweaking the main formula create it for the taste of my loved ones. Need to mention it was an awesome success. They loved the flavor, the overall look and enjoyed getting a sweet such as this in the midst of a busy workweek. They quite simply demanded even more, more and more. So the next occasion I am not going to make the same miscalculation. I am likely to multiply the amount to make them pleased.

All credit from Mirror Glaze goes to SunCakeMom


We can use gelatine powder or gelatine sheets, it makes no difference. Soak gelatine (aka bloom) in water until it gets a rubbery consistency.


Preferably in a double boiler, heat water and dissolve the cocoa powder by slowly stirring it until smooth and lump free. A simple pot on the heater can also be used but mind not to burn the cocoa.

Once we get a smooth cocoa paste, slowly stir in the cream. Be careful not to create bubbles while stirring. This recipe will result a light colored mirror glaze. For darker glaze just replace parts of the cream or the whole of it with water.

Dissolve the rubbery gelatine and add any additional sweetener if required.

Filter the mirror glaze through a fine mashed sieve as a precaution. As we haven’t used chocolate but only cocoa powder it shouldn’t be any hard pieces floating around but it’s better to stay safe then sorry.

Set it aside and let it cool to 86°F / 30°C. This part is important as too cold glaze will not spread as easily creating bumps and uneven surface while too hot glaze will run off the cake, not leaving thick enough layer to cover the cake.

Before pouring the glaze on a cake, check for any skin on top of the glaze. We used cream not milk so sometimes there isn’t skin on top but if there is any, just strain the glaze again and then pour it over the cake. Also check for air bubbles and pour the glaze form a low height to prevent the creation of undesired bubbles in the glaze.

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