Chocolate Mirror Cake

Chocolate Mirror Cake

This chocolate mirror cake makes a great impression for any occasion and is amazingly chocolaty.

While this cake may seem a little daunting to make at first it is actually just a little time consuming but fairly simple to put together. To make the rich chocolate sponge I use a 150 g yoghurt pot to measure out most of the cake ingredients which makes it supper simple.

If you decide to give this a try, let me know! Leave a comment and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag me @thegourmetlarder and #thegourmetlarder on Instagram! I love seeing what you come up with. 🙂


  • Ease: easy / intermediate.
  • Great for: celebrations, birthdays, friends and family over, mothers day, valentines day.
  • Taste: lots of chocolate 🙂 chocolaty sponge, chocolate buttercream and a shiny chocolate glaze.
  • Texture: moist sponge with soft buttercream and a chocolate gelatine glaze.

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    For this recipe all you need are these ingredients:

    • Natural yoghurt
    • Caster or granulated white sugar
    • Neutral oil (vegetable or sunflower)
    • Eggs
    • Plain or all-purpose flour (BL55)
    • Plain dark chocolate 65% min
    • Dutch cocoa powder
    • Unsalted butter
    • Icing sugar
    • Water

    I highly recommend adding a good pinch of salt to your cakes. It would seem counter productive, but it’s not. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bringing out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouth’s ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue, triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds.


    Buttercream: If you would like to have layers in your cake with extra buttercream, simply double the quantity of buttercream and cut the cake into 2 or 3 layers. Spread the cream over each before sandwiching together. Then follow the recipe spreading the buttercream over the outside of the sandwiched cake to create a nice smooth surface.


    When it comes to baking, I highly recommend using metric measurements and a digital scale, rather than cup measurements. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂


    Serving: one chocolate mirror cake slice

    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

    I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

    I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.


    This cake keeps well for up to 5 days in the fridge.

    Freezing: Because of the mirror glaze, this cake can not be frozen when finished, however, the chocolate sponge cake, can be cling wrapped and frozen in advance.

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    Chocolate Mirror cake

    Chocolate Mirror Cake

    Preparation:10 minutes
    Baking:40 minutes
    Resting:2 hours
    Total:2 hours 50 minutes
    Servings: 8
    This amazing looking delicious cake is not as complicated as it may seem. Follow the three recipes: an easy yoghurt cake, a delicious chocolate buttercream and a shiny glaze to create this pretty cake for any occasion.



    • 1 pot natural or greek yoghurt (150 g)
    • 1 pot caster or granulated white sugar (170 g)
    • 1 pot neutral-tasting oil (150 ml coconut, vegetable or sunflower oil)
    • 5 medium/US large eggs
    • 3 pots plain or all-purpose flour (280g)
    • 100 g dark chocolate (minimum 65-70%)
    • 30 g Dutch cocoa powder (4 tablespoons)

    Chocolate Butter Cream

    • 200 g butter
    • 200 g icing sugar (US powdered sugar)
    • 50 g Dutch cocoa powder

    Mirror glaze

    • 50 g water
    • 100 g caster or granulated white sugar
    • 45 g Dutch cocoa powder
    • 100 g single cream
    • 6 g leaf gelatine


    • Cake: Preheat the oven to 160°C fan / 350°F / Gas 4.
    • Line a 20 cm / 8 inch round baking tin with parchment on the base and sides.
    • Melt the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
    • Ensure the steam or water is not able to get into the bowl with the chocolate, as this will spoil it.
    • In a clean mixing bowl add the yoghurt, sugar, oil and eggs.
    • Gently add the melted chocolate. Whisking to stop the eggs cooking.
    • Sift the flour and cocoa and add to the bowl. Mix together to form a nice batter.
    • Pour the batter into the lined baking tin and place in the oven for 35 to 40 minutes or until a skewer or knife inserted into the centre of the cake comes out clean. Once baked leave to cool.
    • Buttercream: Beat the butter and icing sugar together with a fork or in the mixer if you have one. Sift in the cocoa and mix again until smooth.
    • Spread the buttercream over the cooled chocolate cake to get a nice smooth finish evenly across it.
    • Place in the freezer to set for at least an hour before pouring over the mirror glaze.
    • Mirror glaze: Soften the gelatin in some cold water.
    • Place the 50 g water and sugar into a small saucepan and bring to a boil on medium heat.
    • Add the sifted cocoa powder and whisk.
    • In another saucepan bring the cream to the boil.
    • Add the cream into the cocoa sugar syrup.
    • Add the softened gelatin and whisk until it has dissolved entirely.
    • Leave to cool until it reaches body temperature at 37°C / 98°F.
    • To glaze, place the cake on a wire rack over a pan, to collect the excess glaze and pour the glaze on the cake starting from the centre towards the edges with a circular movement.
    KEYWORDS baking, chocolate, chocolate cake, miror cake


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