Is there more to our food than meets the eyes or we get what we see? Let’s make chocolate glaze and see if our cakes will be the same!

As I recently have some time, I had been searching on the internet a few days ago. In need of fresh, exciting thoughts, inspirational recipes that I have never tested before, to delight my family with. Looking for a long time but could not discover too many interesting things. Right before I wanted to give up on it, I ran across this delightful and easy dessert by chance. It seemed so fabulous on its photos, that called for urgent actions.

It absolutely was not so difficult to imagine how it is created, how it tastes and just how much my hubby will probably want it. Mind you, it is quite simple to impress the man in terms of treats. Yes, I am a lucky one. Or possibly he is.Anyway, I got into the site: Suncakemom and then followed the comprehensive instuctions that were combined with great photographs of the operation. It really makes life less difficult. I could suppose it’s a slight hassle to take snap shots down the middle of cooking in the kitchen as you may normally have gross hands therefore i pretty appreciate the commitment she put in to build this post .

With that in mind I am inspired to present my very own recipes in the same way. Many thanks for the thought.

I was tweaking the original formula to make it for the taste of my family. I’ve got to tell you it absolutely was an incredible outcome. They enjoyed the taste, the consistency and enjoyed getting a delicacy like this in the midst of a hectic workweek. They ultimately wanted lots more, more and more. Hence next time I’m not going to commit the same miscalculation. I am likely to double the volume .

This Chocolate Mirror Glaze Recipe post was made possible by SunCakeMom


We can use gelatine powder or gelatine sheets, it makes no difference. Soak gelatine (aka bloom) in water until it gets a rubbery consistency.


Preferably in a double boiler, heat water and dissolve the cocoa powder by slowly stirring it until smooth and lump free. A simple pot on the heater can also be used but mind not to burn the cocoa.

Once we get a smooth cocoa paste, slowly stir in the cream. Be careful not to create bubbles while stirring. This recipe will result a light colored mirror glaze. For darker glaze just replace parts of the cream or the whole of it with water.

Dissolve the rubbery gelatine and add any additional sweetener if required.

Filter the mirror glaze through a fine mashed sieve as a precaution. As we haven’t used chocolate but only cocoa powder it shouldn’t be any hard pieces floating around but it’s better to stay safe then sorry.

Set it aside and let it cool to 86°F / 30°C. This part is important as too cold glaze will not spread as easily creating bumps and uneven surface while too hot glaze will run off the cake, not leaving thick enough layer to cover the cake.

Before pouring the glaze on a cake, check for any skin on top of the glaze. We used cream not milk so sometimes there isn’t skin on top but if there is any, just strain the glaze again and then pour it over the cake. Also check for air bubbles and pour the glaze form a low height to prevent the creation of undesired bubbles in the glaze.

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