Celebrating something special? Treat with Chocolate Cake Glazed instead! This elegant and luscious cake comes with layers of cake and mousse. Pure chocolate bliss awaits! The moist and chocolatey cake paired with the luscious glaze is a match made in dessert heaven, making every moment unforgettable!
Sweet Birthday Memories
It’s that time of year again – my little boy’s birthday is just around the corner, and I want to make it an unforgettable celebration filled with joy, laughter, and, of course, delicious treats. What better way to mark this special occasion than by surprising him with a mouthwatering Chocolate Cake Glazed that pretty and all about chocolatey as I know he really into everything chocolate.
As my son grows another year older, it’s a perfect opportunity for me to showcase my love and creativity by baking a homemade masterpiece that reflects his unique personality and interests. I can already imagine the excitement on his face when he sees a decadent chocolate cake, adorned with a glossy glaze, and personalized just for him.
Glazing Cake Trends
Now let’s talk about glazing! The concept of glazing cakes has been around for ages. Bakers have used various types of glazes to enhance the appearance and flavor of their creations. Glazes provide a glossy and often sweet coating that takes cakes to the next level of indulgence.
The specific combination of chocolate cake and glaze gained popularity in the mid-20th century. People fell in love with the simplicity and elegance of a chocolate glaze drizzled or poured over a chocolate cake.
Not only does the glaze make the cake look absolutely stunning, but it also intensifies the chocolate flavor and adds moisture, creating a truly heavenly experience for your taste buds.
Type of Glazing cake trends
When it comes to glazing cakes, trends come and go, offering exciting and innovative ways to elevate the appearance and flavor of our beloved desserts. Here are some recent glazing cake trends that have captivated dessert enthusiasts:
- Mirror Glaze: Mirror glazes have gained significant popularity in recent years. This trend involves creating a stunning, reflective surface on the cake that resembles a mirror. The glaze is typically made with a combination of gelatin, sugar, water, and vibrant food coloring. Mirror glazes come in a variety of colors, from vibrant blues and purples to elegant golds and silvers, making them a visually striking addition to any cake.
- Drip Effect: The drip effect is a fun and playful trend that involves allowing a glaze to cascade down the sides of a cake, creating a whimsical dripping effect.
- Geode-Inspired Glazes: Geode-inspired cakes have become an Instagram sensation. These cakes feature glazes designed to resemble the sparkling, crystalline structures found in geodes.
- Watercolor Effects: Watercolor-inspired glazes have become a popular choice for those seeking an artistic touch.
- Textured Glazes: Texture has made its way into glazing cake trends as well. From brushstrokes and marble patterns to abstract designs and intricate lace-like textures, textured glazes add visual interest and depth to the cake’s appearance.
- Natural and Botanical Elements: Another trend that has emerged recently is incorporating natural and botanical elements into the glaze itself. Bakers are using ingredients like matcha powder, spirulina, or fruit purees to create vibrant and naturally flavored glazes.
Ingredients of Chocolate Cake Glazed
I divide it into three big parts, making the cake, mousse, and glazed. Everything in chocolate of course
First, Ingredients for Chocolate Cake
- All Purpose Flour– I use regular all purpose flour, this provide structure to the cake
- Cocoa Powder– cocoa powder is the best for intensity of flavour and a deeper dark color to the cake
- Sugar– I use white sugar
- Baking Powder– Helps the cake rise by creating bubbles in the batter
- Vanilla Essence– adds flavor, and balance to the sweetness
Secondly, for The Mousse
- Dark Chocolate– I like to use chocolate that has between 60 – 70% cocoa. That’s because I want the glaze to not be too sweet so that it complements the sweet chocolate mousse
- Heavy Cream– from the picture, both 2 pictures are heavy creams, Absolutely necessary to make a rich texture of mousse
Lastly, for Glazed Chocolate
- Cocoa Powder– Adds a rich chocolate flavor and dark color to the glaze
- Sugar– Sweetens the cake and adds moisture
- Water– we will need water Helps to dissolve the cocoa powder and sugar and creates the desired consistency of the glaze. and the water to dissolve the gelatin to
- Heavy Cream– Adds richness and creaminess to the glaze, providing a smooth texture
- Gelatin– Gives the glazing structure and helps it set, the main actor for making mirror glazing.
- Gold Leaf for decoration, it’s optional for adding an elegant touch to the glazed cake, providing a visually stunning presentation
If all of your ingredients are complete, be ready let’s make step by step making this super fancy luscious Chocolate Cake Glazed
Let’s Make Chocolate Cake Glazed
Steps to Make Chocolate Cake
Start with making chocolate cake,
To begin with, start by separating the egg whites from the yolks. Then, beat the egg whites with a hand mixer until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, stirring after each addition until the sugar is completely dissolved.
Next, gradually add the egg yolks, one at a time, while mixing. Additionally, add vanilla essence, all-purpose flour, cocoa powder, and baking powder to the mixture and beat until just combined.
To divide the batter into three parts, carefully pour it into a 21 cm x 11 cm rectangular tin. Once the preparation is complete, bake the cake at 175°C for 20-25 minutes, and after baking, allow the cake to cool in the tin.
Steps to Make Chocolate Mousse
Meanwhile, in a small saucepan, heat the dark chocolate and 1/3 cup of heavy cream until bubbles appear on the edge of the saucepan. Once the bubbles form, turn off the heat and stir until the mixture is well combined.
Then, Let the chocolate mixture cool before proceeding. In a separate bowl, using a hand mixer, beat the remaining heavy cream until hard peaks form. Gently incorporate 1/3 of the whipped cream into the melted chocolate, stirring slowly to ensure even mixing. Once the chocolate and cream are combined, carefully add the remaining whipped cream and stir until well incorporated.
Place the chocolate mousse in the refrigerator to chill, allowing it to set and develop its smooth and creamy texture.
Make Chocolate Glaze
Moving on to the chocolate glaze, begin by combining the gelatine and water in a small bowl, allowing it to bloom. In a medium saucepan, mix the cocoa powder and sugar until well combined. Following this, add water and mix again, ensuring all the ingredients are thoroughly incorporated. To further enrich the glaze, add the heavy cream and continue mixing until a smooth and uniform mixture is achieved. Heat the saucepan over medium heat, stirring constantly until the glaze reaches a boiling point. Once it boils, remove the saucepan from the heat and let the glaze cool for approximately 3 minutes. After the short cooling period, add the bloomed gelatin and stir until it is completely dissolved and well combined. To ensure a silky and lump-free glaze, strain the mixture.
here is a note, to prevent the formation of a skin, cover the chocolate glaze with plastic wrap, pressing it directly onto the surface. Allow the glaze to cool at room temperature for approximately 2 hours, giving it ample time to thicken and develop its glossy texture.
Let’s assemble Chocolate Cake Glazed
After all cake, mousse and glazing liquid set, now let’s assemble everything up.
To assemble the chocolate cake, you will need a rack placed on a tray to catch any excess glaze. Carefully slide two knives under the cake to lift it and transfer it to a tray. Once the cake is positioned on the tray, gently pour the prepared chocolate glaze over it, ensuring that the entire cake is fully covered with the glossy coating.
After applying the glaze, refrigerate the cake for an additional 30 minutes, allowing the glaze to set and create a delectable shell. Once the chilling time is complete, transfer the cake to a platter for serving. For an elegant finishing touch, slice the cake and, if desired, adorn each slice with gold leaves.
Now, the indulgent chocolate cake glazed with a luscious chocolate mousse filling is ready to be savored and enjoyed!
TRY OTHER CAKES VARIATIONS:
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Chocolate Cake Glazed
- ⅔ cup All Purpose Flour
- ¼ cup Cocoa Powder
- ½ cup Sugar
- 4 Egg
- 1 tsp Baking Powder
- 1 tsp Vanilla Essence
- 1 cup Dark Chocolate
- ⅓ cup Heavy Cream
- 1¼ cup Heavy Cream
- ½ cup Cocoa Powder
- ½ cup Sugar
- ⅓ cup Water
- ⅓ cup Heavy Cream
- 1 tbsp Gelatin
- 3 tbsp Water for gelatine
- 1 sheet Gold Leave for decoration
Separate the egg whites from the yolks. Beat white egg with a hand mixer at a high speed until soft peaks. Gradually add sugar, about 2 tbsp at a time. Stirring after each addition until sugar is completely dissolved.
Gradually add egg yolk one at a time while mixing then add vanilla essence, all-purpose flour, cocoa powder, and baking powder. Beat until just combined.
Divide the batter into 3 parts, then pour the batter into a 21 cm x 11 cm rectangular tin.
Bake at 175° Celsius for 20-25 minutes.
After baking, let the cake cool in the tin.
In a small saucepan heat dark chocolate and ⅓ cup heavy cream until bubbles appear on the edge of the saucepan. Turn off the heat. Stir until well combined. Let it cool.
Beat the rest of the heavy cream with a hand mixer until hard peaks. Mix ⅓ of the whipping cream into the melted chocolate. Stir slowly.
Once mixed, add the rest of the whipping cream and stir until well combined. Refrigerate.
Remove the chocolate cake from the tin. Spread chocolate mousse between cake layers, on top, and sides of the cake. Use a bench scraper for smooth sides. Refrigerate for 3 hours.
Combine gelatine and water in a small bowl, and let it bloom.
In a medium saucepan, mix cocoa powder and sugar until mixed well, then add water and mix again, and lastly, add heavy cream then mix again until well combined.
Heat over medium heat. Keep stirring the glazed until boiling. Turn off the heat. Cool the glazed for about 3 minutes then add bloomed gelatin, and stir until the gelatine is dissolved and well combined. Strain the glaze to remove lumps and bubbles.
Cover the chocolate glazed with plastic wrap and press it directly onto the surface of the chocolate glazed to prevent it from forming a skin on the surface. Let it cool in a room temperature for 2 hours.
Chocolate Cake Glazed
Place a rack on a tray to catch the excess glaze. Slide two knives under the cake, then transfer it to a tray. Pour the chocolate glaze onto a cake until the cake is covered with glaze.
Refrigerate again for 30 minutes. After 30 minutes, transfer again the cake to a platter. Slice the cake then decorate each slice with gold leaves. The chocolate cake glazed is ready to serve. Enjoy!