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geode mirror glaze cake

Mirror glaze geode cake

What's better than combining two cake trends, the mirror glaze cake and the geode cake! This is a chocolate mousse cake with a simple mirror glaze topping and rock candy decorations. 
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: 972kcal


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

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 White food coloring


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 egg 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

White 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 white food coloring 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. 


Serving: 1g | Calories: 972kcal (49%) | Carbohydrates: 115g (38%) | Protein: 16g (32%) | Fat: 52g (80%) | Saturated Fat: 27g (135%) | Cholesterol: 179mg (60%) | Sodium: 154mg (6%) | Potassium: 437mg (12%) | Fiber: 4g (16%) | Sugar: 104g (116%) | Vitamin A: 895IU (18%) | Vitamin C: 1.1mg (1%) | Calcium: 241mg (24%) | Iron: 3.7mg (21%)