Black Mirror Glaze Cake
This Black Mirror Glaze Cake is glossy, dramatic, and surprisingly easy to make at home. With the right cake base, a smooth frosting, and a simple pour-over technique, you can achieve that jaw-dropping reflective finish without bakery-level stress.
Equipment
- Mixing Bowls
- Whisk
- Saucepan
- Wire Rack
- Spatula
- Food Thermometer (optional)
Ingredients
Mirror Glaze
- 1 cup sugar
- 1/2 cup water for dissolving sugar
- 1/2 cup sweetened condensed milk
- 1 1/2 cups dark chocolate chips or chopped chocolate good quality
- 3 tsp powdered gelatin bloomed in 3 tbsp water
- black gel food coloring for dramatic shine
Instructions
- Bloom gelatin by sprinkling it over 3 tbsp water and letting it sit for 5 minutes.
- In a saucepan, heat sugar, water, and condensed milk until just simmering. Remove from heat.
- Add bloomed gelatin and stir until dissolved. Pour mixture over chopped chocolate and whisk until smooth.
- Stir in black food coloring. Let glaze cool until slightly thickened but still pourable (about 90–95°F or room-warm to touch).
- Place chilled cake on a wire rack with a tray underneath. Pour glaze slowly in a spiral motion from the center outward, letting it drip evenly over the sides.
- Pop any air bubbles with a toothpick. Let set for 10–15 minutes before moving cake to a serving plate.
Notes
Best cakes for mirror glaze include mousse cakes, brownies, or dense chocolate cakes with a smooth ganache or buttercream base. Avoid light sponges. Always glaze over a fully chilled cake for the shiniest finish.