This recipe makes a shiny, dark brown, chocolately mirror glaze. We used it to cover a torta setteveli which had been covered with a chocolate mousse layer. This amount makes enough to coat a cake with a 20cm diameter, probably a little too much but when it comes to glazing you prefer to have too much than too little.
If you don’t want full coverage on the sides restrain yourself and don’t pour everything, you’ll get nice drops coming down the sides. If this is the effect you’re after you only need half the recipe.
Make sure that the cake you want to cover is as smooth as you can get it. It is easier to do this by cooling (possibly freezing) the coated cake.
This recipe is based on one from the Food Lover’s Odyssey.
- A 20cm diameter cake with a smooth outside (e.g. a mousse or smooth frosting). Make sure it is at least fridge temperature, if you want you can freeze it as well.
- 7g powdered gelatin + 15g water to pre-soak*
- 85g water
- 80g cream
- 40g cocoa powder
- 120g sugar
- Pre-soak the gelatin in cold water until you need it. The powder will absorb all the moisture and become gel like, that’s ok.
- Mix the other ingredients in a small sauce pan and bring to the boil. Once boiling, take it off the heat and stir through the gelatin. The gelatin will now dissolve in the mixture because it is nice and warm.
- Cool down the glaze. Most recipes advise cooling to down to 30-40C (90-110F). At this temperature it won’t melt down your cake, but still be fluid enough to poor. In your case, have a look at the glaze itself. When it still pours down in a nice liquid strand, it’s warm enough, use your own judgement to determine whether it will melt away your cake topping.
- Once the glaze is at the right temperature, ours was just warm to the touch, pour it over in one go and ensure it drips down nicely along the sides. It is best to do this while your cake it either on a rack or on a stand that has a smaller diameter than the cake so it will drizzle along nicely.
- Once you’re poured the glaze over it will set quite fast since the cake will be cold and the layer thin, this makes the gelatin set nice and quick but it means you’ve got to keep working at a nice pace.
* There are a lot of different gelatins with different strengths out there. If you find your glaze comes out a little rubbery you may want to decrease the amount you need. If it doesn’t set properly, you can try adding a little more. You can also use sheet gelatin, you probably need about twice as much but we didn’t test it.