Mini Chocolate Cake Recipe with Mirror Glaze
Ingredients
For the Chocolate Cake Base
1 cup (120g) all-purpose flour
½ cup (50g) cocoa powder
1 tsp baking powder
½ tsp baking soda
Pinch of salt
½ cup (120ml) vegetable oil (or melted butter)
¾ cup (150g) sugar
2 large eggs
1 tsp vanilla extract
½ cup (120ml) milk
½ cup (120ml) hot coffee (or hot water)
For the Ganache Filling
200g dark chocolate (chopped)
200ml heavy cream
For the Mirror Glaze
150g dark chocolate (chopped)
100g sugar
50g cocoa powder
120ml water
100ml heavy cream
6g gelatin sheets (or 2 tsp gelatin powder + 2 tbsp water)
Optional Decoration
Chocolate curls, flakes, or shavings
Instructions
1. Bake the Cake
Preheat oven to 170°C (340°F). Grease and line a 9-inch square or round cake pan.
In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat together sugar, eggs, oil, and vanilla until fluffy.
Mix in milk, then gradually add dry ingredients.
Stir in hot coffee (the batter will be thin, but that’s okay).
Pour into pan and bake for 25–30 minutes or until a toothpick comes out clean.
Let cool completely, then cut into small round cakes with a pastry cutter.
2. Make the Ganache Filling
Heat cream until steaming, pour over chopped chocolate.
Let sit for 2 mins, then stir until smooth.
Chill until spreadable, then fill and stack mini cakes.
3. Prepare the Mirror Glaze
Bloom gelatin in cold water (5 minutes).
In a saucepan, bring water, sugar, cocoa, and cream to a boil.
Remove from heat, add gelatin, and whisk until smooth.
Let cool to about 35°C (warm but pourable).
4. Assemble & Decorate
Place chilled mini cakes on a wire rack with tray underneath.
Pour mirror glaze evenly over each cake until fully coated.
Decorate with chocolate curls or shavings.
Chill for at least 1 hour before serving.
