Easy Homemade Chocolate Mirror Glaze Recipe

Glossy cakes are a modern fashion. Prepare them at home, the recipe is simple! It probably seems so difficult to prepare mirror glaze for a cake! It happens that you watch a professional pour a cake from some unprecedented tall glass with a spout... The icing shimmers and shines. It seems that this is something unearthly and you can never do this at home. It turned out that everything was simpler than it seemed. Here is the prescription! Also chocolate!
cook time: 24h
Ethan Rowley
Easy Homemade Chocolate Mirror Glaze Recipe

Nutrition Facts (per serving)

276
Calories
9g
Fat
43g
Carbs
5g
Protein

Ingredients (1 portion)

Glaze No. 1:

Cocoa 60 g
Sugar 175 g
Water 170 ml
Heavy cream 100 g
Gelatin 12 g

Glaze No. 2:

Dark chocolate 50 g
Sugar 50 g
Water 55 ml
Invert syrup 50 g
Condensed milk 35 g
Gelatin 5 g

Recipe instructions

Step 1

Step 1
Glaze No. 1. Ingredients. Pour 70 g of water over gelatin and leave to swell.

Step 2

Step 2
Pour sugar into a saucepan.

Step 3

Step 3
Pour 100 g of water into the sugar.

Step 4

Step 4
Stir and place on the stove. Cook after boiling for 10 minutes or until the temperature reaches 110 degrees.

Step 5

Step 5
Add cream, stir and bring to a boil.

Step 6

Step 6
Add cocoa and stir.

Step 7

Step 7
Bring to a boil.

Step 8

Step 8
Add gelatin and stir. Remove from heat.

Step 9

Step 9
The glaze is ready. If there are lumps in it, pass the glaze through a fine sieve. The glaze can be used immediately, but it is better to let it sit for a day in the refrigerator, covering it in contact with the surface with film. The working temperature of this glaze is 30 degrees.

Step 10

Step 10
Glaze No. 2. Ingredients. The indicated volume of ingredients is half a portion for a small cake. If you have a full-sized birthday cake, take a full portion and multiply all the numbers by two. Pour 30 ml of water over gelatin and leave to swell.

Step 11

Step 11
Place condensed milk into a glass for glazing.

Step 12

Step 12
And swollen gelatin.

Step 13

Step 13
And chocolate.

Step 14

Step 14
Pour water into the saucepan.

Step 15

Step 15
Add sugar.

Step 16

Step 16
And invert syrup (or glucose syrup). Stir the contents and place the saucepan on the stove, cook after boiling for 2 minutes or until the temperature reaches 103 degrees.

Step 17

Step 17
Add boiling syrup to a glass of chocolate with condensed milk and gelatin. Let them bond a little.

Step 18

Step 18
Blend with a blender until smooth.

Step 19

Step 19
The glaze is ready. You can cover the cake with it right now after it has cooled. It’s better to put it in the refrigerator for a day, covering it with film in contact with the surface. The working temperature of this glaze is 32-35 degrees.

Step 20

Step 20
To test the quality of the glaze, freeze a spoon and dip it into the glaze. The way the frosting looks on a spoon is how it will look on the cake. Cover the round cake by pouring the frosting into the center. If the cake is square or rectangular, help frost the corners. If the glaze is heaped, remove a little with a long spatula in one motion.

Step 21

Step 21
This is such a glossy and beautiful mirror chocolate icing for cakes.

Additional rubrics

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