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mirror glaze chocolate cake slice on a vintage plate
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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.
Course Cakes
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10
Calories 594kcal
Author Adina

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