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chocolate mirror glaze cake

Chocolate Mirror Glaze Cake

This shiny chocolate mirror glaze cake is made from honey mousse, strawberry whipped cream and chocolate joconde. A super decadent treat for a special occasion! 
5 from 1 vote
Prep Time: 1 hr
Cook Time: 20 mins
cooling time: 30 mins
Total Time: 1 hr 20 mins
Serves: 4 people
Calories: 2966kcal


Chocolate Joconde (for one heart)

  • 50 grams almond flour
  • 42 grams powdered sugar
  • 12 grams cake flour
  • 1 large eggs
  • 1 whole egg whites
  • 7 grams sugar
  • 17 grams melted butter
  • 4 grams cocoa powder

Chocolate Honey Mousse

  • 3 oz dark chocolate
  • 1.5 oz honey
  • 1 large egg yolk
  • 1/2 tsp dark rum
  • 5.5 oz heavy cream

Strawberry Whipped Cream

  • 4 oz heavy whipping cream
  • 2 tsp powdered sugar
  • 1/2 tsp gelatin powder
  • 1 Tbsp cold water
  • 1/2 tsp vanilla extract
  • 3 oz strawberry puree or jam

Chocolate Mirror Glaze

  • 350 grams dark chocolate
  • 40 grams cocoa powder
  • 120 grams water
  • 300 grams sugar
  • 200 grams sweetened condensed milk
  • 1 Tbsp vanilla
  • 100 grams cold water
  • 15 grams powdered gelatin

Gold Mirror Glaze

  • 150 grams sugar
  • 100 grams sweetened condensed milk
  • 2.5 oz water
  • 16 grams powdered gelatin
  • 2 oz water
  • 180 grams white chocolate
  • 1 Tbsp gold powder


Joconde Instructions

  • First you need to preheat your oven to 425ºF/230ºC.
    Sift together your almond flour, sugar, and flour so you don't have any lumps.
    Then you should blend in the whole eggs into the flour until smooth.
    In a separate bowl, whip egg whites to soft peaks and slowly add sugar. Continue whipping to firm moist peaks. If they start crumbling you have over-whipped your egg whites and there isn't any way to save them. 
    Then fold your meringue into mixture until just combined. Make sure you don't over mix it or get too rough and break down all the air you built up in your batter or you'll have a very flat cake. 
    Slowly whisk in the melted butter and chocolate mixture.
    Finally, spread the mixture onto your prepared silicone mat or cake pan and bake for 8 minutes. Make sure you don't over bake your cake.
    Once your cake is cooled, sprinkle a thin layer of granulated sugar over the surface of the cake and cover with plastic wrap. Let sit overnight in the fridge. The sugar will dissolve into the cake as a result, the cake will stay moist even if it's exposed to air. Cool huh!

Mousse Instructions

  • Place your chocolate in a heat proof bowl over a pot of simmering water to melt.
    Bring your honey just to a boil and remove from the heat
    Place your egg yolks into a large heat proof bowl. Add 1/3 of your hot honey and whisk until smooth. Then add in the rest of your honey and whisk until egg yolks are thickened
    Add your egg mixture to the melted chocolate and whisk to combine
    Whip up your heavy cream to soft peaks and gently fold into your chocolate base until no streaks are present
    Pour into molds and freeze

Strawberry whipped cream

  • Sprinkle your gelatin over the cold water and let bloom for 5 minutes.
    Melt gelatin for 5 seconds in the microwave. If not fully melted do another 3 seconds
    In a cold mixing bowl, whip your heavy cream to soft peaks
    Add in your powdered sugar and vanilla
    Turn your mixer down to low and drizzle in your gelatin and mix until whipped cream forms stiff peaks
    Fold in your strawberry puree into half of the whipped cream. Save the other half for the back of the mousse cake. 

Chocolate Mirror Glaze

  • Make sure you have these tools on hand: Fine mesh strainer, thermometer, immersion blender
    Combine chocolate and cocoa powder in a large heat proof bowl and set aside.
    Sprinkle gelatin powder over the second quantity of water and let bloom for 5 minutes.
    Place first quantity of water, sugar, sweetened condensed milk in a sauce pan and bring to a simmer over medium heat.
    Add in bloomed gelatin and stir until completely melted and remove from the heat. Add in your vanilla.
    Pour the mixture over chocolate/cocoa and let stand for 5 minutes then whisk to combine. Use the immersion blender to remove any remaining chunks or unmelted chocolate.
    Pass the mixture through the mesh strainer to remove any bits of chocolate or gelatin
    Let the mixture cool to 90ºF before pouring over your frozen cake. 

Gold Mirror Glaze

  • Add the sugar, sweetened condensed milk, and first quantity of water to a medium-sized saucepan and heat over medium-low heat, stirring occasionally.
    Pour the second quantity of water into the powdered gelatin and mix with a spoon. Leave to fully absorb for a few minutes.
    When the sugar, milk and water mixture begins to simmer, remove from the heat and add the bloomed gelatin. Stir until the gelatin has dissolved.
    Pour the hot liquid on top of the chocolate chips and leave to sit for 5 minutes to melt.
    Use a whisk to stir the glaze until the chocolate has completely melted.
    Add the gold dust and mix with immersion blender until well-mixed. Pass the glaze through a fine strainer to remove lumps. Leave the glaze to cool.
    Once the glaze has cooled to 90º F / 37º C, pour it over the frozen cake which is on top of a cup, sitting on a tray or plate with a edge to catch the drips.
    Leave the glaze to set for 5 minutes before using a hot knife to remove the drips.
    Transfer the cake to a plate and enjoy right away or refrigerate until you need it. Keep in mind that mirror glaze loses it's shine after 24 hours so if you're making this for a client, glaze the same day as delivery. 


Calories: 2966kcal (148%) | Carbohydrates: 283g (94%) | Protein: 81g (162%) | Fat: 180g (277%) | Saturated Fat: 51g (255%) | Cholesterol: 1082mg (361%) | Sodium: 875mg (36%) | Potassium: 401mg (11%) | Fiber: 22g (88%) | Sugar: 202g (224%) | Vitamin A: 3120IU (62%) | Calcium: 574mg (57%) | Iron: 12.4mg (69%)