Shiny Cake with Mirror Glaze
A simple sponge cake covered in a glossy cocoa glaze that looks like it came straight from a bakery. The mirror finish turns an ordinary cake into a centerpiece, creating joy with every slice.
Equipment
- Mixing Bowls
- Whisk
- Cake Pan
- Saucepan
- Fine Mesh Sieve
- Wire Rack
Ingredients
Cake Base
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 3/4 cup sugar
- 3 eggs room temperature
- 1/2 cup unsalted butter melted
- 1 tsp vanilla extract
Mirror Glaze
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup water
- 1/2 cup heavy cream
- 2 tsp gelatin powdered, bloomed in cold water
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a cake pan.
- Whisk flour, baking powder, and sugar together. In another bowl, beat eggs with vanilla and melted butter. Combine wet and dry mixtures until smooth. Bake until golden, 30–35 minutes. Cool completely.
- For glaze, simmer sugar, cocoa powder, and water until dissolved. Remove from heat.
- Bloom gelatin in cold water. Stir cream into cocoa syrup, then whisk in gelatin until fully dissolved.
- Strain glaze through a fine sieve for smoothness. Cool until slightly thickened but pourable.
- Place cooled cake on a rack over a tray. Pour glaze slowly over top, letting it drip evenly down the sides.
- Refrigerate at least 1 hour until glaze is set. Slice with a hot knife for clean cuts.
Notes
Add edible glitter or gold dust for a festive sparkle. Swap flour with gluten-free blend for dietary needs. The glaze covers imperfections, making this a forgiving but show-stopping dessert.