Week 40: Chocolate intense

Disappointed by the unsightly glaze of my last chocolate intense, I decided to buy a copy of Rose’s Heavenly Cakes, so I could get the exact recipe of the chocolate mirror glaze. After all, it was selling for less than $10 on Kobo books and I think it is a very worthwhile investment.

And this it turned out beautifully. Except for one small problem. The only cocoa powder I had on hand was the “extra dark” version, and the cake turned out more “black” than “brown”. Oh well, at least it is shiny.

Makes enough glaze for at least 2 6″ round cakes


59g cold water

2 tsp powdered gelatin

133g sugar

79g water

28g corn syrup

66g unsweetened cocoa powder

77g heavy cream


1) Have ready a fine-mesh strainer suspended over a medium metal bowl.

2) In a small bowl, pour in the ¼ cup cold water and spindle the gelatine over the top. Stir to moisten and soften the gelatine and allow it to sit for a minimum of 5 minutes. Cover tightly with plastic wrap to prevent evaporation and set aside.

3) In a small heavy saucepan, whisk together the sugar and 1/3 cup water over medium heat. Stir constantly to dissolve the sugar. Remove the pan from the heat and, with the whisk, gently stir in the corn syrup and then the cocoa until smooth, making sure to reach into the corners of the pan. The mixture will be glossy. Using a silicone spatula, stir in the heavy cream.

4) Return the pan to medium heat and, stirring constantly, bring the mixture to the boiling point. Bubbles will just start to form around the edges. Remove the pan from the heat and strain the mixture into the metal bowl. Cool slightly, for about 10 minutes. With a silicone spatula, stir in the softened gelatine until it is dissolved completely and no longer streaky.

5) Strain the glaze into a 2-cup glass measure of bowl. (Metal will impart an undesirable flavour if the glaze is stored in it.) Cool for a few minutes, stirring very gently so as not to incorporate any air. It is ready to be used to glaze the cake.

6) Once cool, the glaze can be covered and refrigerated for up to 1 week or in the freezer for several months. Reheat it in a double boiler over hot, not simmering, water, or very carefully in a microwave with 3-second bursts, stirring gently to ensure that it doesn’t overheat or incorporate air.

Yup, this is definitely my go-to glaze for future chocolate creations. Well, I would stick to the normal cocoa powder from now on.

22 thoughts on “Week 40: Chocolate intense

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