Chocolate Mirror Glaze Cake - Cheeky Crumbs

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: dark chocolate with less sugar

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is often more affordable and still works well in glazing.

Prepare a bowl of cold water and place gelatin sheets inside, ensuring they are fully submerged.

In a small saucepan on medium heat, pour in water and sugar, using a candy thermometer to monitor the temperature.

Heat the mixture until it reaches 104°C, then remove from heat.

Add dark chocolate to the mixture and stir until it melts.

Add sifted cocoa powder to the mixture and stir to combine.

Pour in heavy cream and stir until mixed through.

Once the mixture reaches 60°C, drain the gelatin sheets and squeeze out excess water, then add to the mixture and stir until melted.

Sieve the mixture into a bowl to remove any lumps, discarding the solids left in the sieve.

Use a hand blender to blend the mixture until smooth, then sieve it again for extra smoothness.

Prepare the cake, which has been made in advance and chilled in the freezer, ensuring it is nice and cold.

Pour the glaze over the top of the cake, allowing it to slide off the sides.

Use a skewer to pop any bubbles that appear on the surface of the glaze.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens