Mirror Glazed Chocolate Layer Cake
You may need:
Edible Gold Stars
Mirror Glazed Chocolate Layer Cake
Ingredients
- 1¾ c. flour
- ¾ cup unsweet. cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 2 cups sugar
- 1 tsp salt
- 2 eggs
- 1 cup milk
- ½ cup canola
- 2 tsp vanilla extract
- 1 cup boiling water
Frosting
- 3 sticks butter
- 5 c. powdered sugar
- 1cup cocoa powder , unsweetened
- ½ cup milk
- 2 tsp vanilla extract
Mirror Glaze
- 2½ T. cold water
- 4 tsp gelatin powder
- ⅔ cup water
- ⅔ cup heavy cream
- 1 cup cocoa powder, unsweetened and sifted
- 1 cup + 2 T. sugar
Instructions
- Preheat oven to 350°F
- Grease two 9" cake pans with Pam, line with parchment and grease again.
- Sift flour, cocoa, baking powder and baking soda into a large bowl.
- Add sugar and salt.
- Whisk in eggs, milk, oil and vanilla by hand.
- Add water.
- Divide into pans and bake approx 35-38 mins until cake tester comes out clean.
- Let cool -then freeze so frosting the layers will be easier.
- Layer the cakes with frosting between and frost the entire cake.
- Place cake in refrigerator a few hours or overnight.
Glaze
- Place the 2½T. water in a small bowl. Then add in the gelatin and stir to combine. Let sit 5 mins.
- (IT will seem like rubber.)
- Whisk cocoa and water together in a saucepan.
- Slowly add cream and sugar: Gently mix with a rubber spatula, not a whisk.
- Turn stove to medium high and heat this to a boil stirring gently.
- Once boiling, remove heat and add in the gelatin-stir slowly to dissolve it.
- Pour this through a trainer into a glass bowl to remove air bubbles.
- Press plastic wrap on surface and cool about 2 hours until 86 degrees.
- Strain it once more at this point.
- Place the cake on a cooling rack over a jellyroll pan to catch the excess glaze.
- Pour glaze on top of your chilled cake.
- Let set and enjoy!
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This beautiful recipe is from Recipe Tin-check out her page!!!
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