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Chocolate Mirror Glaze Cake with Raspberry Coulis Recipe

Chocolate Mirror Glaze Cake with Raspberry Coulis Recipe
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★★★★★

4.9 from 15 reviews

Indulge in the decadence of this Chocolate Mirror Glaze Cake with Raspberry Coulis. A stunning dessert that combines rich chocolate cake layers filled with creamy ganache, topped with a glossy mirror glaze, and served with a vibrant raspberry coulis. Perfect for special occasions or whenever you want to impress!

Ingredients

Scale

Cake Layers:

  • 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)

Chocolate Ganache Filling:

  • 1 ½ cups heavy cream
  • 400 g (14 oz) dark chocolate, chopped

Mirror Glaze:

  • 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

    • Raspberry Coulis:

  • 1 ½ cups fresh or frozen raspberries
  • ½ cup sugar
  • 1 tbsp lemon juice

Instructions

  1. Bake the Cake Layers

    Preheat oven to 350°F (175°C). Grease and line 2 round pans (6-inch and 8-inch). In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt. Add buttermilk, oil, eggs, and vanilla. Mix until smooth. Stir in hot coffee until batter is thin and glossy. Divide between pans and bake for 30–35 minutes. Cool completely.

  2. Prepare Ganache Filling

    Heat cream until just steaming. Pour over chocolate, let sit 5 minutes, then stir until smooth. Chill slightly until spreadable. Layer cakes with ganache filling, stacking tiers (6-inch cake on top of 8-inch).

  3. Make Raspberry Coulis

    Cook raspberries, sugar, and lemon juice over medium heat for 5–6 minutes. Blend and strain to remove seeds. Chill until serving.

  4. Prepare Mirror Glaze

    Bloom gelatin in 6 tbsp cold water. In a saucepan, heat sugar, water, and cream until simmering. Remove from heat, stir in condensed milk and bloomed gelatin. Pour over chopped chocolate. Let sit 5 minutes, then blend with immersion blender (avoid bubbles). Cool glaze to 90°F (32°C).

  5. Glaze the Cake

    Place chilled cake on a wire rack over a tray. Pour glaze evenly over the top, letting it flow smoothly down the sides. Transfer to plate and refrigerate for at least 1 hour.

  6. Decorate

    Pour raspberry coulis around the base. Top with fresh raspberries. Enjoy the stunning creation!

Notes

  • This cake is best served chilled for the mirror glaze to set properly.
  • Feel free to customize the decorations with additional fruits or edible flowers.

Nutrition

Keywords: Chocolate Mirror Cake, Mirror Glaze Recipe, Raspberry Coulis, Chocolate Ganache, Special Occasion Dessert

Find it online: https://maicook.com/chocolate-mirror-glaze-cake-with-raspberry-coulis-recipe/