Easy Chocolate Marble Mirror Glaze Cake
This Chocolate Marble Mirror Glaze cake recipe is easy to make. Made of delicious chiffon cake coated with buttercream frosting and easy 4-ingredient mirror glaze without condensed milk.
Servings: 8
Calories: 590kcal
Equipment
- kitchen thermometer
- fine mesh strainer
- stand or hand mixer
Ingredients
For the Chiffon Marble Cake
- 2 tbsp cocoa powder
Dry ingredients:
- 100 g cake flour
- ¾ tsp baking powder
- ¼ tsp salt
Wet ingredients:
- 3 large egg yolks at room temperature
- ¼ cup granulated sugar
- ¼ cup vegetable oil
- ¼ cup milk
- 1 tsp pure vanilla extract
Meringue Ingredients:
- 3 large egg whites at room temperature
- a pinch cream of tartar
- ⅓ cup granulated sugar
For the Buttercream Frosting
- ½ cup salted or unsalted butter softened
- 1¼ cup icing sugar sifted
- 25 g white chocolate
- 3 tbsp heavy cream divided
- 1 tsp pure vanilla extract
For the chocolate mirror glaze
- 3 tbsp water
- 1½ tsp gelatin
- 125 g chocolate chips
- ¾ cup Heavy cream
For white chocolate mirror glaze
- 1 tbsp water
- ½ tsp gelatin
- 40 g white chocolate
- ⅓ cup heavy cream
Instructions
Make the Chiffon Marble Cake
- Weigh the cake flour and sift with the baking powder and fine salt.
- In a medium-sized bowl, whisk the egg yolks and stir in the rest of the wet ingredients.
- Add the dry ingredients to the wet ingredients in four additions to avoid overmixing. Mix gently until there are no more lumps.
- In another bowl, using a hand mixer or in a stand mixer, whisk the egg whites with a pinch of cream of tartar then gradually add sugar. Whisk until medium-stiff peaks.
- Slowly add and fold the cake batter to the meringue using a spatula.
- Divide the cake batter. Transfer one-third of the cake batter to a small bowl, then add the sifted cocoa powder. Mix until incorporated.
- Add half of the plain batter mixture in the baking pan lined with parchment paper. By spooning 5 dollops of chocolate batter over top. Using a skewer, swirl to make a marble effect. Repeat with the rest of the batter.
- Bake in preheated oven to 325°F for about 30 to 35 minutes. Remove from the oven and let it cool in the pan for 10 minutes then remove from the pan. Place on a cooling rack and remove the parchment paper to cool completely.
Make the buttercream frosting.
- Heat the heavy cream in a microwave and pour over the white chocolate in a small bowl. Let it stand for 3 minutes then stir until the chocolate melts. Set aside and let it cool but not set.
- Whisk the softened butter in a medium-sized bowl until light and fluffy. Scrape the bowl. Add 1/2 cup of sifted icing sugar, whisk until blended.
- Add the remaining sifted icing sugar, heavy cream, vanilla, and cool melted chocolate. Whisk until light and fluffy. Adjust the amount of sugar to your preferred sweetness and consistency.
Frosting and glazing the cake
- Place the cake on a cake board or the base of the cake pan. For easy and smooth frosting, crumb coat the cake, then freeze for 30 minutes.
- Place the chilled crumb-coated cake on a turntable. Using an offset spatula, apply a few scoops of the frosting on top, then down to the side of the cake. Smooth the top of the cake with a spatula.
- When the sides are covered, hold the cake scraper about 90° angle parallel to the cake or as tight and close to the cake while you rotate the turntable. Do this until the cake is smooth.
- Freeze for 30 minutes or until the chocolate mirror glaze is ready to pour.
- For the gelatin. Sprinkle the powdered gelatin in a small soy dish with water. Let it stand to bloom for about 5 minutes. Microwave until melted and let it cool.
- For dark chocolate and milk chocolate. Make the chocolate mirror glaze. Heat the heavy cream and pour over the chocolate in a bowl. Let it stand for 3 to 5 minutes until the chocolate softened. Gently stir in the melted gelatin until blended. Cover the surface of the chocolate with cling wrap to prevent skin from forming. Let it cool until the temperature reaches between 90°F to 87°F.
- Straining the chocolate mirror glaze. Using a fine-mesh strainer over a liquid measuring cup. To avoid bubbles and lumps, pour slowly and strain the chocolate mirror glaze.
- Glazing the cake. Place the chilled cake over a small bowl or a wide mouth glass on a baking tray to catch excess glaze. Pour the chocolate mirror glaze on top of the cake up to the cake edges, then pour the white chocolate mirror glaze in a zigzag motion to make a marble effect.
- Removing the drips. Let it drip for 5 minutes before removing the excess drips with a hot spatula or knife.
- Moving the cake. You will need 3 spatulas to move this cake. Place the 2 big spatulas under the cake close to the edge. Carefully lift the cake with 2 big spatulas and place it on the cake stand or cake plate. Slightly lift one spatula, then slide in the small spatula under the cake board to release the bigger spatula. Repeat on the other spatula.
- To clean and fix the glaze. Dip the spatula in hot water, then wipe it off with a paper towel to clean the edges of the cake.
- Slicing the cake. For clean, smooth and mess-free slices, use a hot knife to slice the cake.
Video
Nutrition
Calories: 590kcal | Carbohydrates: 55g | Protein: 7g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 267mg | Potassium: 125mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1023IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg