Name: Mirror Glaze Chocolate Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10
Cuisine: American
Ingredients: Cake:; 100 g/ 3.5 oz good quality dark chocolate (70% cocoa); 200 g/ 7 oz zucchini; 250 g/ 8.8 oz/ 2 cups + 1 tablespoon all-purpose flour; 30 g/ 1 oz/ ¼ cup unsweetened cocoa powder; 1 teaspoon baking powder; 1 pinch of salt; 180 g/ 6.4 oz/ 3/4 cup unsalted butter, room temperature; 180 / 6.4 oz/ 1 cup muscovado sugar; 2 eggs; 100 ml/ 3.4 fl.oz/ scant ½ cup milk; 5 tablespoons rum; Mirror glaze:; 4 gelatine sheets, 10 g/ 0.35 oz; 125 ml/ 4.2 fl.oz/ ½ cup cold water; 225 g/ 8 oz/ 1 cup + 2 tablespoons granulated sugar; 150 g/ 5.3 oz couverture chocolate; 30 g/ 1 oz/ ½ cup unsweetened cocoa powder; 65 ml/ 2.3 fl.oz/ ¼ cup + 1 tablespoon heavy cream, 35% fat

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Mirror glaze chocolate cake made with zucchini, the sweetest way of enjoying your zucchini this summer. Learn how to make an easy dark chocolate mirror glaze.

Have you ever made a mirror glaze chocolate cake? It is really not as difficult as you might think!

And a nice zucchini cake is a “must” for me every summer, so why not combine the two: zucchini chocolate cake with mirror glaze on top.

How to make the cake?

The cake is made in a small springform of 20 cm/ 8 inches.
Finely grate the dark chocolate and the zucchini.
Mix together the flour, cocoa powder, baking powder, and salt and set aside.
Cream the butter and the sugar for about 5 minutes.
Add the eggs, one at a time, mixing well in between.
Add the flour mixture, the milk and the rum by turns, in 2 or 3 batches.
Fold in the chocolate and zucchini.
Bake for about 1 hour. Check if the cake is done by inserting a toothpick in the middle.
Leave the cake to get cold, then chill it, it has to be well chilled before you pour the mirror glaze on top.

Tips

Use a kitchen scale to measure the ingredients, it is important.
It is preferable to use a digital thermometer when making the chocolate mirror glaze. It works without it as well, but it works better if you use it.
The chocolate mixture should first reach a temperature of 60 degrees Celsius/ 140 degrees Fahrenheit. Now is the time to add the gelatine to the mixture.
Then again, the perfect temperature to pour the glaze is 29 degrees Celsius/ 84 degrees Fahrenheit.
To pour the glaze, start by placing a small casserole form that is slightly smaller than the cake in a large roasting tin.
Place the chilled cake on top of the small form and start pouring the glaze over it.
Remove excess glaze from under the cake with a knife.
Refrigerate the cake until serving or decorating.

Otherwise, I hope the summer is treating you well, we finally have a really nice summer day today. Take care and enjoy the rest of your weekend!

More chocolate cakes:

Zucchini Chocolate Brownies with Cashews

Moist Chocolate Cake with Hazelnuts and Breadcrumbs

Chocolate Almond Bundt Cake

Chocolate Cake with Cream Cheese Frosting

Lamington Cake

Mirror Glaze Chocolate Cake

Yield: 10

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Mirror glaze chocolate cake, the sweetest way of enjoying your zucchini this summer. Learn how to make an easy mirror glaze.

Ingredients

Cake:
100 g/ 3.5 oz good quality dark chocolate (70% cocoa)
200 g/ 7 oz zucchini
250 g/ 8.8 oz/ 2 cups + 1 tablespoon all-purpose flour
30 g/ 1 oz/ ¼ cup unsweetened cocoa powder
1 teaspoon baking powder
1 pinch of salt
180 g/ 6.4 oz/ 3/4 cup unsalted butter, room temperature
180 / 6.4 oz/ 1 cup muscovado sugar
2 eggs
100 ml/ 3.4 fl.oz/ scant ½ cup milk
5 tablespoons rum
Mirror glaze:
4 gelatine sheets, 10 g/ 0.35 oz
125 ml/ 4.2 fl.oz/ ½ cup cold water
225 g/ 8 oz/ 1 cup + 2 tablespoons granulated sugar
150 g/ 5.3 oz couverture chocolate
30 g/ 1 oz/ ½ cup unsweetened cocoa powder
65 ml/ 2.3 fl.oz/ ¼ cup + 1 tablespoon heavy cream, 35% fat

Instructions

Cake:

Preheat the convection oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter the bottom of a 20 cm/8-inch springform and line it with baking paper.
Finely grate the dark chocolate and the zucchini.
Mix together the flour, cocoa powder, baking powder, and salt and set aside.
Cream the butter and the muscovado sugar for about 5 minutes. Add the eggs, one at a time, mixing well in between. Add the flour mixture, the milk and the rum by turns, in 2 or 3 batches. Fold in the chocolate and zucchini.
Pour the mixture into the prepared springform and bake for about 1 hour. Check if the cake is done by inserting a toothpick in the middle. Leave the cake to get cold, then chill it. It has to be well chilled before glazing.

Mirror glaze:

Soak the gelatine leaves in cold water for about 10 minutes or according to the packet's instructions.
Pour the water into a small saucepan. Let it come to a boil and add the sugar. Stir well, remove from heat and add the chopped couverture chocolate. Mix with a hand whisk, add the sifted cocoa powder, mix well and add the heavy cream. Mix again and when the temperature reaches 60 degrees Celsius/ 140 degrees Fahrenheit stir in the squeezed gelatin leaves and mix until dissolved.
Sieve this mixture into a jug and blend with a hand blender. Sieve again into another jug and let cool until the mixture reaches 29 degrees Celsius/ 84 degrees Fahrenheit.
Place a small casserole form that is a bit smaller than the cake in a large roasting tin. Place the chilled cake on top of the small form and start pouring the glaze over it. Remove excess glaze from under the cake with a knife. Refrigerate the cake until serving or decorating.

Nutrition Information:

Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 594Total Fat: 27gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 88mgSodium: 102mgCarbohydrates: 80gFiber: 3gSugar: 54gProtein: 8g

Nutrition information isn’t always accurate.