Chocolate Desserts & More

Mirror Cake

In this recipe there will be pictures of different versions of the cake, as well as recipes for vanilla and chocolate cake along with the glaze.

Vanilla Cake
Ingredients
2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream
Directions
1) Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.

2) Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla.

3) Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.

4) Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
Time: 1 hour

Chocolate Cake
Ingredients
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Directions
1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.

2) In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.

3) Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Time: 1 hour

Mirror Glaze
Ingredients
•20 g (1/4 cup) Gelatin Powder
•120 g (1/4 cup) Water
•300 g (2 cups) Glucose or Light Corn Syrup
•300 g (2 cups) Sugar
•150 g (3/4 cup) Water
•200 g (1 cup) Sweetened Cond Milk
•300 g (2 cups) Chocolate (White, Milk, Dark or a combination)
•Food Coloring
Directions
1) Bloom the gelatin in the water
2) Boil the glucose, sugar & water
3) Remove from heat and add the gelatin
4) Add the cond milk
5) Pour over chocolate and buerre mix to remove air bubbles
Use at 35C/95F

Assembly of the Cake
1) Place cake in the bottom of a spring-form pan. Cover cake with a couple of cups of mousse. Place jello round on top of the cake/mousse, Pour remaining mousse on top of the Jello and smooth mousse flat with an offset spatula. Place cake in the freezer to solidify.
2) Once the cake is chilled, the glaze can be applied.
3) Position cake on a pedestal over a bowl/pan that is larger than the cake. Start the pour of the glaze around the outside of the cake, working towards the center. Make sure that the glaze covers the sides of the cake, right down to the base.
4) Let the glaze drip for 5 minutes, cut the drips off from under the cake plate, and place onto a serving plate.
5) Serve immediately.