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Galaxy mirror cake

Here's a very detailed, step-by-step recipe for a Galaxy Mirror Cake, including everything from baking the cake to creating that stunning galactic mirror glaze. This recipe breaks down each part: cake, filling, frosting, mirror glaze, and decoration.

🌌 GALAXY MIRROR CAKE RECIPE
Yield: One 8-inch cake | Serves 10–12
Total Time: ~6–8 hours (including chilling time)🧁

PART 1: CHOCOLATE MOUSSE CAKE BASE
Ingredients:
For the chocolate cake layer (base):

1 cup (120g) all-purpose flour

1 cup (200g) granulated sugar

½ cup (45g) unsweetened cocoa powder

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 egg

½ cup (120ml) buttermilk

½ cup (120ml) warm water or hot coffee

¼ cup (60ml) vegetable oil

1 tsp vanilla extract

For the chocolate mousse:

200g semi-sweet chocolate (chopped)

2 tbsp unsalted butter

2½ cups (600ml) heavy cream (divided: ½ cup for melting, 2 cups for whipping)

2 tbsp powdered sugar

2 tsp gelatin powder

2 tbsp cold water

Instructions:
Step 1: Make the chocolate cake base

Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.

In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

In a separate bowl, whisk egg, buttermilk, oil, vanilla, and warm water or coffee.

Combine the wet and dry ingredients until smooth. Batter will be thin.

Pour into pan and bake for 25–30 minutes, or until a toothpick comes out clean.

Cool completely. Level the top if domed.

Step 2: Make the chocolate mousse

Bloom gelatin: sprinkle over 2 tbsp cold water, let sit 5 mins.

In a heatproof bowl, melt chopped chocolate and butter over a double boiler or microwave in 20-second bursts until smooth.

Heat ½ cup cream until warm (do not boil). Stir in bloomed gelatin to dissolve.

Pour warm cream mixture into the melted chocolate. Mix well and cool to room temperature.

In another bowl, whip remaining 2 cups cream with powdered sugar until soft peaks form.

Fold whipped cream into chocolate mixture in batches until fully incorporated.

Step 3: Assemble mousse cake

Place the chocolate cake layer in the bottom of an 8-inch springform pan lined with acetate or plastic wrap.

Pour mousse over the cake base. Tap to remove air bubbles.

Smooth the top and freeze for 4–6 hours, or overnight.

🪞 PART 2: MIRROR GLAZE
Ingredients:

1 tbsp (10g) gelatin powder

60ml (¼ cup) cold water (for blooming gelatin)

½ cup (120ml) water

1 cup (200g) granulated sugar

⅔ cup (200g) sweetened condensed milk

150g white chocolate (finely chopped)

Food coloring: black, blue, purple, pink, white (gel or oil-based colors work best)

Optional: edible glitter, luster dust

Instructions:
Step 1: Prepare gelatin

Bloom gelatin in ¼ cup cold water. Let sit 5–10 minutes.

Step 2: Make the glaze

In a saucepan, combine ½ cup water, sugar, and condensed milk. Heat to ~90°C (195°F), stirring constantly.

Remove from heat and stir in bloomed gelatin until fully dissolved.

Pour over white chocolate in a large bowl. Let sit 1 minute, then blend with an immersion blender (try not to incorporate air).

Strain the glaze to remove bubbles and lumps. Cool to 32–35°C (90–95°F), ideal pouring temp.

Step 3: Color the glaze

Divide glaze into separate cups for each color (black, blue, purple, pink, and white).

Add food coloring and mix gently.

Optional: Add edible glitter/luster dust to some colors for a shimmering galaxy effect.

Pour each color back into a larger container in a swirling pattern (don't mix, just pour them over each other).

💫 PART 3: GLAZING AND DECORATION
Equipment:

Frozen mousse cake (removed from pan, set on an inverted bowl or glazing rack over a tray)

Offset spatula

Gloves for clean handling

Instructions:
Step 1: Glaze the cake

Ensure cake is completely frozen and smooth.

Pour the prepared glaze over the center in one smooth motion. Let it flow over the sides naturally.

Use a spatula to gently touch up bare spots. Do not overwork it.

Let excess drip off for 10–15 minutes. Trim drips from the base.

Step 2: Optional decoration

Add white food coloring or titanium dioxide in a small brush and flick stars onto the surface.

Use edible glitter or star sprinkles.

Add silver/white chocolate shards or planets (macarons, truffles) for a celestial theme.

🧊 FINAL STEPS

Chill glazed cake in the fridge for 2–3 hours to thaw gradually before serving.

Store leftovers in the fridge. Best enjoyed within 2–3 days.

🛠 TIPS & TRICKS

Smooth surface: The mousse must be perfectly smooth and frozen for a flawless glaze.

Avoid air bubbles: Use an immersion blender carefully, and strain the glaze.

Use a thermometer: Pour glaze between 90–95°F (32–35°C) only.

Test pour: Try on a frozen bowl before glazing the real cake.

Don't rush: Chill and freeze as needed between steps for best results.