Name: Chocolate Mirror Glaze Cake with Raspberry Coulis Recipe
Prep time: 45 min
Cook time: 35 min
Total time: 2 h
Cuisine: Modern
Ingredients: 2 ½ cups all-purpose flour; 2 cups granulated sugar; 1 cup unsweetened cocoa powder; 2 tsp baking powder; 1 ½ tsp baking soda; 1 tsp salt; 1 cup buttermilk (or milk + 1 tsp lemon juice); ½ cup vegetable oil; 3 large eggs; 2 tsp vanilla extract; 1 cup hot coffee (or hot water); 1 ½ cups heavy cream; 400 g (14 oz) dark chocolate, chopped; 300 g (10 oz) dark chocolate, chopped; 1 cup sweetened condensed milk; 1 ½ cups sugar; ¾ cup water; 2 tbsp gelatin powder + 6 tbsp water (for blooming); 1 cup heavy cream; 1 ½ cups fresh or frozen raspberries; ½ cup sugar; 1 tbsp lemon juice

Jump to Recipe

If there’s one dessert that never fails to wow both eyes and taste buds, it’s a Chocolate Mirror Glaze Cake with Raspberry Coulis. Just imagine: each forkful delivers layers of moist chocolate cake, silky ganache, and that impossibly stunning, glossy chocolate glaze, finished with a tangy, jewel-bright raspberry coulis that keeps every bite exciting. Whether you’re celebrating a milestone or simply treating yourself (and your lucky guests) to a little edible luxury, this cake is an absolute showstopper you’ll want to make again and again.

Chocolate Mirror Glaze Cake with Raspberry Coulis Recipe - Recipe Image

Ingredients You’ll Need

Everything you need to make this Chocolate Mirror Glaze Cake with Raspberry Coulis is probably already in your pantry, but each of these simple ingredients has a role that can’t be skipped. They create layers of flavor, from intense chocolate to fruit-bright tang, and deliver the luscious texture and shine that make this cake so unforgettable.

All-purpose flour: Provides the structure that helps the cake stand strong even under all its rich layers.
Granulated sugar: Lends the perfect sweetness to both cake and coulis, balancing the rich cocoa.
Unsweetened cocoa powder: Deepens the chocolate flavor and produces that classic dark hue you crave in a true chocolate cake.
Baking powder and baking soda: These two work together to ensure your layers rise beautifully and remain tender yet sturdy.
Salt: Just a bit wakes up all the other flavors and keeps things from tasting flat.
Buttermilk (or milk + lemon juice): This adds a gentle tang and keeps the crumb incredibly moist.
Vegetable oil: Makes the cake extra soft and keeps it fresher for longer than butter alone could.
Eggs: Bind everything together and add richness to each bite.
Vanilla extract: Even though it’s subtle, it rounds out the chocolate flavors in a magical way.
Hot coffee (or hot water): Intensifies cocoa notes and helps blur the line between cake and fudge!
Heavy cream (for ganache and glaze): Delivers that dreamy, decadent texture to both the filling and outside shell.
Dark chocolate: Use the best you can for superlative flavor in every glossy, melt-in-your-mouth bite.
Sweetened condensed milk: Essential for that mirror glaze’s velvety smoothness and gorgeous sheen.
Sugar (again): Needed in both glaze and coulis for sweetness and the correct texture.
Water: Hydrates the gelatin and helps thin out the glaze to pourable perfection.
Gelatin powder: The secret to that ultra-reflective, glassy topping.
Fresh or frozen raspberries: These bring the coulis to life with vibrant color and tartness.
Lemon juice: Sharpens the flavor of the raspberries and brightens the whole sauce.
Fresh raspberries (for decoration): They turn your finished cake into a bakery window-worthy centerpiece.

How to Make Chocolate Mirror Glaze Cake with Raspberry Coulis

Step 1: Bake the Cake Layers

Start by preheating your oven to 350°F (175°C) and preparing two round cake pans (one 6-inch, one 8-inch) with parchment and a bit of grease. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt until there are no lumps. Next, add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth, then gently stir in the hot coffee, which will thin the batter to a gloriously pourable consistency. Divide the batter evenly between pans and bake for about 30 to 35 minutes, until a toothpick comes out with just a few moist crumbs. Let the cakes cool completely before layering.

Step 2: Prepare the Ganache Filling

For luscious, creamy ganache, heat your heavy cream in a saucepan until it’s just steaming but not boiling. Pour it over chopped dark chocolate and let it sit for five minutes—the heat will melt the chocolate perfectly. Stir the mixture until silky and smooth, then let it cool in the fridge until it’s thick but still spreadable. This filling, nestled between the tender chocolate layers, adds a luxurious richness that no one can resist!

Step 3: Make Raspberry Coulis

To brighten up our chocolatey masterpiece, cook raspberries, sugar, and lemon juice together in a small saucepan over medium heat for about 5 to 6 minutes, until the berries break down and create a syrupy sauce. Blend the mixture, then pass it through a fine mesh sieve to catch all those pesky seeds. Let this jewel-toned sauce chill while you move on. The sweet-tart flavor will dance on your palate and provide the perfect contrast in the final Chocolate Mirror Glaze Cake with Raspberry Coulis.

Step 4: Prepare Mirror Glaze

Bloom the gelatin by sprinkling it over cold water and letting it absorb for a few minutes. In a saucepan, combine sugar, more water, and cream and heat just until simmering. Take the pot off the stove and stir in the sweetened condensed milk along with the bloomed gelatin, making sure everything melts together smoothly. Pour this hot mixture over chopped dark chocolate and let it sit for a few minutes before blending with an immersion blender—just be careful to avoid any air bubbles, which can spoil your mirror finish. Cool the glaze until it reaches 90°F (32°C), the ideal temperature for a perfect pour.

Step 5: Glaze the Cake

Once your ganache-layered cake is chilled and set atop a wire rack (over a tray to catch drips), gently pour the cooled mirror glaze over the top. Let it cascade and envelop the cake, flowing seamlessly down the sides for that jaw-dropping reflective finish. Transfer your glazed beauty to a serving plate and refrigerate for at least one hour so the glaze can set.

Step 6: Decorate

Just before serving, pour your chilled raspberry coulis in a dramatic swirl around the base of the cake, then crown the top with fresh raspberries. The combination of smooth chocolate, a mirror-like finish, and vibrant fruit is what makes this Chocolate Mirror Glaze Cake with Raspberry Coulis completely irresistible—and absolutely striking on any table.

How to Serve Chocolate Mirror Glaze Cake with Raspberry Coulis

Garnishes

There’s something magical about edible decorations that take a cake from fabulous to unforgettable. For your Chocolate Mirror Glaze Cake with Raspberry Coulis, scatter plenty of fresh raspberries over the top and nestle some around the base. You can also add delicate chocolate shavings or even a dusting of edible gold leaf if you’re feeling extra fancy—anything that lets your creation sparkle and shine as much as its mirror glaze.

Side Dishes

Keep it light and playful—pair each slice with vanilla bean ice cream, a dollop of freshly whipped cream, or even some crisp meringue cookies. For an adult party, a glass of sparkling rosé or an espresso on the side turns dessert into a truly decadent event. The tangy coulis and deep chocolate make this cake the centerpiece, so sides should complement without overpowering it.

Creative Ways to Present

Why not embrace a little drama with your presentation? Try serving each slice on a plate with an artful swoosh of raspberry coulis, a drizzle of extra ganache, or fresh mint leaves for a pop of color. If you want to go all-out, mini individual cakes using silicone molds make picture-perfect party desserts, each topped with its own ruby raspberry and that signature glossy finish.

Make Ahead and Storage

Storing Leftovers

Leftover Chocolate Mirror Glaze Cake with Raspberry Coulis keeps beautifully in the fridge for up to four days. Store it in an airtight container to help preserve that stunning shine and prevent the cake layers from drying out. If your kitchen is especially warm, keep the cake chilled until just before serving for the best texture and gloss.

Freezing

If you want to get ahead for a special event, the cake itself (un-glazed and without coulis) freezes quite well. Just wrap cooled cake layers tightly in plastic and foil, then freeze for up to one month. When you’re ready to assemble, defrost in the fridge overnight, prepare your mirror glaze, and finish with the raspberry coulis and decorations for a just-made presentation.

Reheating

While you definitely don’t want to heat the finished cake or glaze, you can bring leftovers to room temperature for 30 to 45 minutes before serving. This helps the ganache and coulis reach their creamiest texture and ensures every chocolatey bite is as luscious as when fresh. If the coulis gets a bit thick after chilling, stir in a tiny splash of water and gently whisk it smooth before drizzling.

FAQs

Can I use milk chocolate instead of dark chocolate for the mirror glaze?

Absolutely! Milk chocolate will give a sweeter, milder flavor and a lighter color to your glaze. Just keep in mind that you might need a touch less sugar, and the mirror effect will be more subtle than with dark chocolate.

Do I have to use both cake tiers, or can I make just one?

You can make a single-tier Chocolate Mirror Glaze Cake with Raspberry Coulis if you prefer. Simply halve the cake and ganache recipes, or bake all the batter in one larger pan and adjust the baking time accordingly. The result will be just as glamorous, with a bit less height!

Is it possible to make the mirror glaze in advance?

Yes! You can prepare the mirror glaze up to a week ahead and store it in the fridge. Warm it gradually in short bursts (never letting it go over 90°F or 32°C) and whisk gently before pouring, being mindful not to create bubbles for the smoothest, glossiest results.

What can I do if my glaze has air bubbles?

To avoid and eliminate bubbles, always let the glaze sit after blending and pass it through a fine mesh sieve before pouring. If any bubbles appear while pouring, pop them gently with a toothpick. Working slowly and carefully keeps your Chocolate Mirror Glaze Cake with Raspberry Coulis looking pristine.

Can the raspberry coulis be made with other berries?

Of course! Feel free to swap in blackberries, strawberries, or even a mixed berry combination. Just adjust the sugar and lemon juice to taste, and be sure to strain out seeds for that smooth, picture-perfect finish that makes your cake shine.

Final Thoughts

If you’ve ever wanted to channel your inner pastry chef and create a dessert that looks as breathtaking as it tastes, this is your moment! The Chocolate Mirror Glaze Cake with Raspberry Coulis brings elegance, fun, and a touch of drama to any celebration. I can’t wait for you to slice into that glossy glaze, savor the rich chocolate, and enjoy the bright burst of raspberry—go ahead, bake this showstopper and delight everyone lucky enough to get a piece!