Mini Chocolate Cake with Mirror Glaze
A rich and elegant mini chocolate cake topped with a shiny mirror glaze, perfect for any occasion.
Servings 8 servings
Calories 350kcal
Ingredients
For the cake
- 1 cup all-purpose flour Sifted for that impossibly tender crumb.
- 1/2 cup cocoa powder Go for Dutch-processed for the deepest chocolate flavor.
- 1 tsp baking powder The secret to just the right rise.
- 1/2 tsp baking soda The secret to just the right rise.
- pinch of salt Never skip it—it brings out the fudgy notes.
- 1/2 cup vegetable oil or melted butter Oil gives a lighter crumb, but butter adds richness.
- 3/4 cup sugar Standard granulated works great.
- 2 large eggs At room temp for the fluffiest texture.
- 1 tsp vanilla extract Can’t make a decadent chocolate cake without a hint of vanilla.
- 1/2 cup milk Keeps everything irresistibly moist.
- 1/2 cup hot coffee Enhances chocolate depth; doesn’t taste like coffee.
For the ganache filling
- 200 g dark chocolate, chopped
- 200 ml heavy cream
For the mirror glaze
- 150 g dark chocolate, chopped
- 100 g sugar
- 50 g cocoa powder
- 120 ml water
- 100 ml heavy cream
- 6 g gelatin sheets Or 2 tsp gelatin powder + 2 tbsp water.
Optional decoration
- Chocolate curls, flakes, or shavings For extra drama.
Instructions
Bake the Cake
- Preheat your oven to 170°C (340°F). Grease and line a 9-inch cake pan.
- In a bowl, whisk together your flour, cocoa, baking powder, baking soda, and a pinch of salt.
- In a second bowl, beat sugar, eggs, oil (or butter), and vanilla until fluffy. Add milk.
- Add the dry ingredients, mixing just until combined. Stir in hot coffee.
- Pour into your pan and bake for 25–30 minutes. Trust the toothpick test here.
- Cool completely before cutting into small rounds.
Ganache Filling & Stacking
- Heat heavy cream until steamy—don’t let it boil! Pour over the chopped chocolate and wait 2 minutes, then stir until smooth.
- Chill until thick and spreadable.
- Slice your cake rounds horizontally, spread with ganache, and carefully stack.
Mirror Glaze Magic
- Bloom gelatin sheets/powder in cold water for 5 minutes.
- Combine sugar, cocoa powder, water, and cream in a saucepan; bring to a boil, stirring until smooth.
- Off the heat, add your bloomed gelatin, whisk until melted and glossy, then let cool to about 35°C.
Make It Shine
- Set mini cakes on a rack over a tray. Pour glaze over the top.
- Decorate with chocolate curls or shavings.
- Chill for at least 1 hour before serving.
Notes
Pour the mirror glaze only when it’s the right temperature—about 35°C. Chill your cakes before glazing for the best results.
