This chocolate mirror cake is delicious and I use my easy sponge cake recipe to make it. What makes this cake so easy is I use a 150 g yoghurt pot to measure out most of the cake recipe.
WHAT LARDER INGREDIENTS WILL I NEED FOR THIS RECIPE?
For this recipe all you need are these 10 ingredients:
- Natural yoghurt
- Caster or granulated white sugar
- Neutral oil (vegetable or sunflower)
- Plain or all-purpose flour (BL55)
- Plain dark chocolate 65% min
- Dutch cocoa powder
- Unsalted butter
- Icing sugar
WHAT VARIATIONS AND SUBSTITUTIONS CAN I MAKE?
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.
- Mixing bowls
- Digital scale
- Wire cooling rack
- Small saucepan
- Springform baking pan or ring 20 cm / 8 inch
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.
STORAGE AND FREEZING OPTIONS
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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READY TO MAKE YOUR CHOCOLATE MIRROE CAKE ?
Chocolate Mirror Cake
- 1 pot natural or greek yoghurt (150 g)
- 1 pot caster or granulated white sugar (170 g)
- 1 pot neutral-tasting oil (coconut, vegetable or sunflower oil) (150 ml)
- 5 medium eggs
- 3 pots plain or all-purpose flour (280g)
- 100 g dark chocolate
- 30 g Dutch cocoa powder (4 tablespoons)
Chocolate Butter Cream
- 200 g butter
- 200 g icing or powdered sugar
- 50 g Dutch cocoa powder
- 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.
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Please let me know how it turned out for you!
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