Is there more to our food than meets the eyes or we get what we see? Let’s make chocolate glaze and see if our cakes will be the same!

As I lately have a little time, I had been looking on the web last week. On the lookout for fresh, intriguing thoughts, inspiring dishes that We have never tried before, to surprise my loved ones with. Looking for a long time yet could not come across lots of interesting things. Just before I thought to give up on it, I stumbled on this delicious and easy treat by chance. The dessert seemed so delightful on its snapshot, that called for rapid action.

It was easy to imagine the way it’s created, its taste and how much my hubby is going to love it. Actually, it is quite easy to keep happy the man in terms of puddings. Yes, I am a blessed one. Or perhaps he is.Anyway, I got into the blog: Suncakemom and used the step by step instuctions that had been accompanied by impressive shots of the process. It just makes life much simpler. I can imagine that it is a slight effort to take snap shots down the middle of cooking in the kitchen as you may typically have sticky hands thus i pretty appreciate the hard work she put in to build this blogpost and recipe easily implemented.

That being said I’m encouraged to present my own, personal recipes in a similar fashion. Thanks for the idea.

I was tweaking the main recipe to make it for the taste of my family. Need to mention it was an awesome outcome. They enjoyed the taste, the consistency and enjoyed getting a treat like this in the middle of a busy workweek. They basically requested even more, more and more. Hence next time I’m not going to make the same mistake. I am gonna twin the volume to get them pleased.

Original Chocolate Mirror Glaze is from suncakemom.


We can use gelatine powder or gelatine sheets, it makes no difference. Soak gelatine (aka bloom) in water until it gets a rubbery consistency.


Preferably in a double boiler, heat water and dissolve the cocoa powder by slowly stirring it until smooth and lump free. A simple pot on the heater can also be used but mind not to burn the cocoa.

Once we get a smooth cocoa paste, slowly stir in the cream. Be careful not to create bubbles while stirring. This recipe will result a light colored mirror glaze. For darker glaze just replace parts of the cream or the whole of it with water.

Dissolve the rubbery gelatine and add any additional sweetener if required.

Filter the mirror glaze through a fine mashed sieve as a precaution. As we haven’t used chocolate but only cocoa powder it shouldn’t be any hard pieces floating around but it’s better to stay safe then sorry.

Set it aside and let it cool to 86°F / 30°C. This part is important as too cold glaze will not spread as easily creating bumps and uneven surface while too hot glaze will run off the cake, not leaving thick enough layer to cover the cake.

Before pouring the glaze on a cake, check for any skin on top of the glaze. We used cream not milk so sometimes there isn’t skin on top but if there is any, just strain the glaze again and then pour it over the cake. Also check for air bubbles and pour the glaze form a low height to prevent the creation of undesired bubbles in the glaze.

Categories: Recipes