Decadent Mirror Glaze Mousse Cake with Waffle Layers

Prepare a delicious cake with shiny icing as a gift to your loved ones. Very tasty components of the cake: The confiture turned out to be incredibly aromatic and tasty, with an amazing combination of strawberries, basil and citrus aroma, and the main thing here is to resist and not eat it all, slowly tasting it! Chocolate sponge cake is easy and simple to prepare and tastes incredible. Chocolate mousse is light, tender and airy. And the black chocolate glaze is just a godsend for chocoholics.
cook time: 28h
Lucas Halstead
Decadent Mirror Glaze Mousse Cake with Waffle Layers

Nutrition Facts (per serving)

272
Calories
15g
Fat
29g
Carbs
5g
Protein

Ingredients (12 portions)

Strawberry confiture:

Sugar 60 g
Lemon juice 1 tbsp
Gelatin 6 g
Basil 15 leaf
Strawberry 500 g

Chocolate sponge cake:

Sugar 95 g
Wheat flour 80 g
Milk 50 g
Cocoa 15 g
Walnuts 20 g
Vegetable oil 35 g
Baking powder 5 g
Chicken eggs 125 g
Dark chocolate 70 g
Waffle cakes g

Chocolate mousse:

Sugar 25 g
Egg yolks 3 pc
Gelatin 9 g
Heavy cream 450 g
Belgian chocolate 80 g

Chocolate mirror glaze:

Sugar 240 g
Water 100 ml
Cocoa 80 g
Gelatin 12 g
Heavy cream 160 g
Invert syrup 60 ml

Recipe instructions

Step 1

Step 1
Letʼs prepare all the ingredients for the most delicious strawberry jam. Soak gelatin (6 g) in ice water (36 g) for swelling in accordance with the manufacturerʼs instructions. If you have leaf gelatin, take 6 g and soak it in ice water for no more than 8-10 minutes, then remove it from the water and squeeze it out.

Step 2

Step 2
Take 500 g of strawberries and defrost them by heating them in a saucepan over low heat. Next, punch it with a blender and rub it through a sieve. We only need 200 g of puree. Mix part of the puree (100 g) with sugar (60 g) and lemon juice (1 tbsp) and add a sprig of basil. Heat the mixture until the sugar dissolves, remove from heat, and remove the basil sprig. Add gelatin to the hot confiture and mix until smooth, add the rest of the strawberry puree (100 g)

Step 3

Step 3
Pour the confiture into a silicone mold. Silicone molds are very convenient to use, especially when it comes to freezing, and we will freeze confiture and then easily remove it from this mold. The diameter of the mold along the bottom is 14 cm. Leave the jam to cool on the table at room temperature for 30-40 minutes, then put it in the freezer overnight for permanent freezing.

Step 4

Step 4
Letʼs prepare the necessary ingredients. The biscuit is very simple and easy to prepare. But it tastes incredible. The scraps formed after cutting the cake are eaten even before the cake has time to cool, so it’s worth kneading the dough according to the given amount of ingredients.

Step 5

Step 5
Combine the dry ingredients in a bowl: flour (80 g), sugar (95 g), cocoa (15 g) and baking powder (5 g). Mix everything well and combine it together. Pour the dry mixture into a larger bowl and add vegetable oil (35 g) and eggs (125 g). Of course, you need to take refined, odorless oil, any kind. Mix everything at high speed with a mixer for 5 minutes. Pour in milk (50 g), and beat for another 2 minutes at medium speed.

Step 6

Step 6
Pour the dough into the mold and check the level with a toothpick. Since the dough rises well, it should be no more than 4-5 mm. Bake at 180 degrees for 10-12 minutes.

Step 7

Step 7
Place the finished cake on a wire rack to cool. The cut shows the structure of the cake and its thickness (I compared it with the height of a simple pencil).

Step 8

Step 8
We cut out the cake of the diameter we need.

Step 9

Step 9
Now letʼs prepare the crispy layer for the crust. Take walnuts (20 g), waffles (5 g) and grind in a blender, but not very finely so that you can feel the crunch. Melt chocolate (70 g) and pour it onto the cake. Sprinkle chopped nuts and wafers on top. Place the crust in the freezer.

Step 10

Step 10
You can make balls from the biscuit scraps and decorate the cake with them.

Step 11

Step 11
Letʼs prepare the ingredients and, as we have already remembered, first soak the gelatin (9 g) in ice water in a ratio of 1:6.

Step 12

Step 12
Whisk the yolks (3 pcs.) with sugar (25 g) until white foam. Heat the cream (250 g) in a saucepan to a temperature of 75 degrees.

Step 13

Step 13
And carefully pour into the beaten yolks with sugar. Brew the yolks, stirring with a whisk, pour back into the saucepan. Boil the mixture to a temperature of 85 degrees, over low heat, until slightly thickened.

Step 14

Step 14
Remove from heat and pour into finely chopped chocolate (80 g).

Step 15

Step 15
Then add gelatin, slightly melted in the microwave, to the mixture. Mix well until smooth and cool to 35-40 degrees. The chocolate emulsion is ready. Choose the most delicious chocolate. I really like the Belgian chocolate Barry Callebaut. Modern mousse desserts should not contain tasteless ingredients.

Step 16

Step 16
Using cold mixer attachments, beat cold cream (200 g, 33% fat) until half-whipped. When the chocolate emulsion has cooled to the temperature we need (check with an electronic thermometer), add half-whipped cream into it in parts. Be sure to mix with a spatula, not a whisk, to keep all the bubbles in the mousse. The mousse is ready.

Step 17

Step 17
To assemble my cake, I use a TORTAFLEX Vortex silicone mold, the dimensions of which are: diameter 180 mm, height 45 mm, volume 960 g. I immediately place the mold on a flat plate, so that later the mold filled with mousse can be conveniently transferred to the freezer.

Step 18

Step 18
Pour in a little less than half of the chocolate mousse, freeze a little in the freezer for 3-4 minutes.

Step 19

Step 19
Place the frozen strawberry confiture exactly in the center.

Step 20

Step 20
Pour out the remaining mousse and here you can lightly tap the mold along with the plate on the table to remove large bubbles in the mousse. Lay out the chocolate sponge cake, roll it lightly in the mousse, but do not submerge it completely. It’s good if the cake protrudes slightly above the mousse in height, about 3-4 mm. We send our cake in the form along with the plate to the freezer overnight (12-14 hours) for complete freezing.

Step 21

Step 21
I got a dessert from the remaining mousse as a great bonus for my efforts.

Step 22

Step 22
Letʼs prepare all the ingredients for the glaze. Soak 12 g of gelatin in 72 g of ice water (with pieces of ice).

Step 23

Step 23
Pour the cream (160 g) into a saucepan and heat it up. In another saucepan, combine water (100 g), white sugar (240 g) and glucose syrup (80 g), place on medium heat until the sugar dissolves. Do not stir the syrup with a spoon until the sugar dissolves. Then increase the heat and cook the syrup to a temperature of 111 degrees. We measure with an electronic thermometer, as it should be exactly 111 degrees.

Step 24

Step 24
Once the temperature of the syrup has reached 111 degrees, remove the syrup from the stove and add boiled cream and cocoa powder. Stir and bring the glaze to a boil again. Then add the swollen gelatin.

Step 25

Step 25
Take a tall glass or jug and pour the glaze into it. Punch through with a blender to obtain a homogeneous glaze. We punch at minimum speed and hold the blender at an angle of 45 degrees so that there are no bubbles in the glaze.

Step 26

Step 26
If bubbles form, you can strain the glaze through a sieve into another jug. The glaze is ready and needs to be cooled to a temperature between 36-40 degrees. This is the working temperature for pouring the cake.

Step 27

Step 27
The final and most enjoyable moment is when we finish the process of making the cake. Firstly, we have the glaze ready, which has cooled to working temperature (36-40 degrees). Next, prepare the place and tools. Remove the cake from the freezer and place it on a stand.

Step 28

Step 28
With a confident hand, pour the glaze onto the cake, wait a little until it drains, tuck the glaze threads under the cake and transfer to a plate or base.

Step 29

Step 29
For decoration, you can fill the chocolate balls with icing of a different color. I made the balls from leftover chocolate sponge cake and chocolate.

Step 30

Step 30
To decorate the cake with fresh strawberries, dip them in melted gelatin or neutral glaze. Place the strawberries on a sheet of parchment paper to drain for 1-2 minutes and decorate the cake. Cake — the gift is ready! Make yourself and your loved ones happy!

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