Chocolate Marble Mirror Glaze Cake

A freshly made glaze is best stored in a refrigerator in an airtight container for up to 10 days.

Chocolate marble mirror glaze cake.

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. Makes glaze for a dozen 10 inch cakes. Chef dominique ansel s chocolate cake recipe is the perfect canvas for this dark chocolate mirror glaze. Remove the smoothed buttercream cakes from the fridge or freezer must be fully chilled before glazing and place on a circular object on top of a large baking sheet to catch the run off glaze.

It can be made with dark chocolate white chocolate or colored. It sets nicely over layers of biscuit chocolate mousse and rum syrup and keeps decorative swiss meringues in place for a truly decadent treat. You can halve or quarter the recipe for a smaller yield. A glazed cake does not need to be chilled however the determining factor is the filling.

Certain fillings need to be kept in a fridge. Notes when using white chocolate mirror glaze. Pouring the mirror glaze over the cake. 500g enough to glaze an 8 inch cake.

Covered with shiny chocolate mirror glaze and topped with strawberries. Whisk together the flour baking powder and salt in a bowl. Learn the easy way to master tempering chocolate like a pro and why you need to do it. Spray two 8 inch cake pans with baking spray and line the bottoms with parchment rounds.

700 grams chocolate white or dark 24 5 ounces. Preheat the oven to 350 degrees f. The mirror glaze will stay shiny for a day or two. And step by step instructions on making a super sexy chocolate mirror.

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. The chocolate mirror glaze recipe i m sharing with you today is very easy to make. Pour the colored glazes back into the biggest bowl of black and blue glaze. I like to rest the cake on a small cake pan or a wide and short glass.

Begin pouring the onto the center of the cake then slowly work your way out to the edges. When you are ready to use the glaze make sure each one is around 90 96 f 32 35 c. Store glaze in the fridge in an airtight container for up to 1 week.