Sweet Goodbyes – Mirror Glaze Drip Double Chocolate Cake

No one likes goodbyes, but everyone likes a good cake, right?

As someone who has relocated twice I’ve said too many goodbyes, some that were the last and some that are only temporary and therefore replaced with “until I see you again”. One thing I’ve learned is to make goodbyes sweet ones!

For the latest there was an addition of funny sarcasm “Bye Bye Bitches”. Though it was my husband saying goodbye to his team that he greatly enjoyed working with! Sarcasm is good as long as the people receiving it, knows it’s coming with good intentions. 🙂

The graffiti like text was created with white modelling paste sticked with toothpicks and painted with edible silver and black food colouring. The non-pictured addition of the naughty world was smaller sized and dyed black. 

The glaze is super shiny as you can see from the pictures – it reflects the standing decorations very clearly. My chocolate bark was very thin and didn’t make a car drive in the current heat we are having in Tel Aviv.

The cake decor was inspired by Galaxy Drip Cake demonstrated in the latest issue of Food Heaven ‘Cake Decorating heaven’ magazine.

Mirror Glaze Drip Double Chocolate Cake
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Chocolate cake with white chocolate Swiss meringue buttercream, white chocolate mirror glaze drip and white chocolate bark.
Servings Prep Time
18servings 2-3hours
Passive Time
12hours
Servings Prep Time
18servings 2-3hours
Passive Time
12hours
Mirror Glaze Drip Double Chocolate Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Chocolate cake with white chocolate Swiss meringue buttercream, white chocolate mirror glaze drip and white chocolate bark.
Servings Prep Time
18servings 2-3hours
Passive Time
12hours
Servings Prep Time
18servings 2-3hours
Passive Time
12hours
Ingredients
  • Chocolate cake (makes 2 x 23 cm/9 inch cakes)
  • 144 grams cocoa powder sifted
  • 432 grams all purpose flour sifted
  • 2 tsp baking powder
  • 1 1/2 tsp salt
  • 380 grams unsalted butter cut into cubes
  • 500 grams sugar
  • 6 eggs
  • 2 tsp vanilla extract
  • 280 grams sour cream
  • 140 grams dark chocolate melted
  • Purple white chocolate mirror glaze
  • 55 grams water
  • 110 grams sugar
  • 110 grams glucose syrup
  • 72 grams sweetened condensed milk
  • 44 grams water for gelatin mass
  • 7.5 grams pure gelatin powder
  • 110 grams white chocolate
  • 2 tsp purple chocolate coloring
  • 1/4 tsp black food coloring powder
  • Lightly salted white chocolate Swiss meringue buttercream
  • 510 grams unsalted butter
  • 300 grams sugar
  • 240 grams egg whites
  • 3 tsp vanilla extract
  • 1 1/2 tsp salt
  • White chocolate bark
  • 200 grams white chocolate tempered
  • 1/2 tsp edible silver dust
Servings: servings
Units:
Instructions
Chocolate Cake
  1. Preheat oven to 160ºC (320ºF) and line two 23 cm/9 inch cake tins with parchment paper.
  2. Place sugar and butter in a mixing bowl and start beating on medium speed until incorporated and creamed.
  3. Add eggs and vanilla and continue to beat until smooth and shiny.
  4. Add sour cream and melted chocolate and continue to beat on low speed.
  5. In a separate bowl combine cocoa powder, flour, baking powder and salt then add to the main mixture in two additions.
  6. Continue to beat only until incorporated, then divide to the prepared cake tins and bake in preheated oven for 35-40 minutes until a toothpick inserted in middle comes out clean.
  7. Lift onto a wire rack and leave to cool.
Purple white chocolate mirror glaze
  1. Prepare gelatin mass from gelatine powder mixing into water and set aside.
  2. In a small saucepan bring water, sugar and glucose syrup to boil and to 103 degrees Celsius (217 Fahrenheit), then take off the heat.
  3. Add condensed milk, white chocolate and gelatine and start blending with immersion blender. While mixing add colouring to dye the glaze, preferably adding gradually to achieve the desired hue.
  4. Pass the glaze through a sieve and cover with plastic wrap touching he surface to eliminate any possible air bubbles.
  5. Refrigerate for 12-24 hours, then reheat over a double boiler to melt and bring to 34 ºC (90-93 ºF) when ready to use on the cake.
White chocolate swiss meringue buttercream
  1. Place sugar and egg whites in a heatproof mixing bowl over simmering water and heat until the sugar has dissolved. In order to pasteurize the egg white, keep at 60-65ºC (140-149ºF) for 3-4 minutes
  2. Then remove from heat and place in mixer by starting to beat on medium speed and gradually increase to maximum speed, whisking until glossy and the bowl is cool.
  3. Then turn on low speed and gradually add butter a cube at time and continue to whisk until smooth, this can take up to 15 minutes.
  4. Finally add vanilla and salt whisking on high speed until incorporated.
White chocolate bark
  1. Pour the chocolate on an acetate sheet on spread to even thickness, then sprinkle some edible silver dust on top.
  2. Place in a refrigerator and break into large shards when ready to decorate the cake.
Assembly
  1. Once the cakes have cooled, level them and cut each to two layers.
  2. Use a drop of buttercream to attach bottom layer onto cake board, then using the buttercream fill each layer and stack on top of each other.
  3. Crumble coat the cake and refrigerate to let it harden.
  4. Then add final layer of buttercream to frost the cake and refrigerate while preparing the glaze and decorations ready.
  5. Start pouring glaze from the middle of the cake until it almost reaches the edge and use a small spatula to encourage dripping on the sides. Place chocolate shards on top of the cake.
  6. Add any additional decorations and edible glitter dust on top. Refrigerate until serving.
Recipe Notes

Tempering white chocolate - first melt the chocolate, then cool it to 26-27°C (79-81°) and carefully over water bath reheat to working temperature 27-28°C (82-84°F).

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