This chocolate mirror reflection cake is glossy, elegant, and a true showstopper. The rich chocolate glaze gives it a flawless shine, making it look as stunning as it tastes. With a light sponge base and a smooth, glossy finish, this cake is well worth the effort. Best of all, it keeps its shine in the fridge!

This Chocolate Mirror Cake Recipe Is From Mary Berry’s Baking Bible Cookbook.

Ingredients Needed

For the Cake:

4 extra-large eggs
125g sugar
125g all-purpose flour, sifted
1½ tsp baking powder
¼ tsp salt
55g salted butter, melted and cooled

For the Mirror Glaze:

2 (7g) envelopes powdered gelatin
225g sugar
75g cocoa powder
75ml heavy cream
240ml warm water
55g dark chocolate, broken into pieces

How To Make Mary Berry Chocolate Mirror Cake

Preheat the oven: Set your oven to 180°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the sponge cake: In a large mixing bowl, whisk the eggs and sugar with an electric mixer until thick and pale (reaching the ribbon stage). Gently fold in the flour, baking powder, and salt until well combined. Pour the melted butter around the edge of the bowl and carefully fold it into the mixture.
Bake the cake: Pour the batter into the prepared pan and level the surface. Bake for about 30 minutes, or until pale golden and the cake pulls away from the sides of the pan. Let it cool in the pan for a few minutes, then turn it out onto a wire rack and remove the parchment paper.
Prepare the gelatin: Place the powdered gelatin in a small bowl and add 120ml warm water. Stir and let it sit for a few minutes to dissolve. (Do not boil gelatin, as it will lose its thickening ability.)
Make the chocolate glaze: In a saucepan, combine the sugar, cocoa powder, heavy cream, and remaining warm water. Heat gently until melted, then bring to a boil, stirring until smooth. Remove from the heat and stir in the dark chocolate until fully melted. Let it cool for 5 minutes.
Finish the glaze: Stir the dissolved gelatin into the warm chocolate mixture until fully incorporated. Strain the glaze through a sieve into a bowl and let it cool for about 15 minutes, or until it reaches a thick pouring consistency. If needed, place it in the fridge briefly to help it thicken.
Glaze the cake: Place a sheet pan under a wire rack and set the cooled sponge on top. Slowly pour the glaze over the cake, allowing it to coat the top and sides evenly. Let the cake sit for 30 minutes to allow the glaze to set before transferring it to a serving plate.

Recipe Tips

For the best shine, pour the glaze when it’s at the perfect thick but pourable consistency.
If bubbles appear in the glaze, pass it through a fine sieve before pouring.
Keep the cake chilled, but avoid covering it tightly to prevent condensation.

How To Store Chocolate Mirror Cake

Storing in the fridge: Keep the cake in an airtight container in the fridge for up to 3 days. It will maintain its shine without becoming dull.

Freezing: Freeze the sponge cake (without glaze) for up to 3 months. Thaw before adding the mirror glaze for the best finish.

Nutrition Facts

Serving Size: 1 slice (1 of 8 servings)

Calories: 398
Total Fat: 15.6g
Saturated Fat: 7.4g
Cholesterol: 102mg
Sodium: 160mg
Potassium: 246mg
Total Carbohydrate: 58g
Dietary Fiber: 3.1g
Sugars: 40.2g
Protein: 6.2g

Try More Recipes:

Mary Berry White Chocolate and Vanilla Cake
Mary Berry Death By Chocolate Cake Recipe
Mary Berry Chocolate Chip Brownies
Mary Berry Chocolate Roulade Recipe

Mary Berry Chocolate Mirror Cake

Course: Cakes, DessertCuisine: UK

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

398

kcal

Ingredients

For the Cake:
4 extra-large eggs
125g sugar
125g all-purpose flour, sifted
1½ tsp baking powder
¼ tsp salt
55g salted butter, melted and cooled
For the Mirror Glaze:
2 (7g) envelopes powdered gelatin
225g sugar
75g cocoa powder
75ml heavy cream
240ml warm water
55g dark chocolate, broken into pieces

Directions

Preheat the oven: Set your oven to 180°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the sponge cake: In a large mixing bowl, whisk the eggs and sugar with an electric mixer until thick and pale (reaching the ribbon stage). Gently fold in the flour, baking powder, and salt until well combined. Pour the melted butter around the edge of the bowl and carefully fold it into the mixture.
Bake the cake: Pour the batter into the prepared pan and level the surface. Bake for about 30 minutes, or until pale golden and the cake pulls away from the sides of the pan. Let it cool in the pan for a few minutes, then turn it out onto a wire rack and remove the parchment paper.
Prepare the gelatin: Place the powdered gelatin in a small bowl and add 120ml warm water. Stir and let it sit for a few minutes to dissolve. (Do not boil gelatin, as it will lose its thickening ability.)
Make the chocolate glaze: In a saucepan, combine the sugar, cocoa powder, heavy cream, and remaining warm water. Heat gently until melted, then bring to a boil, stirring until smooth. Remove from the heat and stir in the dark chocolate until fully melted. Let it cool for 5 minutes.
Finish the glaze: Stir the dissolved gelatin into the warm chocolate mixture until fully incorporated. Strain the glaze through a sieve into a bowl and let it cool for about 15 minutes, or until it reaches a thick pouring consistency. If needed, place it in the fridge briefly to help it thicken.
Glaze the cake: Place a sheet pan under a wire rack and set the cooled sponge on top. Slowly pour the glaze over the cake, allowing it to coat the top and sides evenly. Let the cake sit for 30 minutes to allow the glaze to set before transferring it to a serving plate.