Mirror Glaze Chocolate Cake
Mirror glaze chocolate cake, the sweetest way of enjoying your zucchini this summer. Learn how to make an easy mirror glaze.
Servings 10
Calories 594kcal
Ingredients
- Cake:
- 100 g good quality dark chocolate 70% cocoa, 3.5 oz
- 200 g zucchini 7 oz
- 250 g all-purpose flour 8.8 oz/ 2 cups + 1 tablespoon
- 30 g unsweetened cocoa powder 1 oz/ ¼ cup
- 1 teaspoon baking powder
- 1 pinch of salt
- 180 g unsalted butter 6.4 oz/ 3/4 cup, room temperature
- 180 g muscovado sugar 6.5 oz/ 1 cup
- 2 eggs
- 100 ml milk 3.4 fl.oz/ scant ½ cup
- 5 tablespoons rum
- Mirror glaze:
- 4 gelatine sheets 10 g/ 0.35 oz
- 125 ml cold water 4.2 fl.oz/ ½ cup
- 225 g granulated sugar 8 oz/ 1 cup + 2 tablespoons
- 150 g couverture chocolate 5.3 oz
- 30 g unsweetened cocoa powder 1 oz/ ½ cup
- 65 ml heavy cream 35% fat,2.3 fl.oz/ ¼ cup + 1 tablespoon
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 the flour, cocoa powder, baking powder, and salt and set aside.
- Combine: 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. Finally, fold in the chocolate and zucchini.
- Bake: 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.
- Dissolve gelatine: 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.
- Glaze: Place 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.
Notes
Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).
Nutrition
Serving: 1slice | Calories: 594kcal | Carbohydrates: 80g | Protein: 8g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Cholesterol: 88mg | Sodium: 102mg | Fiber: 3g | Sugar: 54g