Chocolate Mirror Glaze Recipe (镜面巧克力蛋糕装饰)



After due consideration, I have decided to share this cake glazing recipe. If readers have been following my post, you will know that I have prepared some Swiss roll yesterday and today, I have transformed these Swiss roll into a simple birthday cake for my girl.


Since I have already cut my Swiss roll, the actual decoration is more difficult that it should be. I have to glue it back for the glazing and due to the limited kitchen equipment in my home, I can have just decorated the cake as simple as possible.


I have long wanted to try the mirror glaze recipe but do not have a chance. Since it is my girls birthday,  I have took a bold move to try the recipe. Yes, I am pleased with this simpler recipe as compared to the traditional chocolate ganache recipe. I especially loved the glaze in the cake.


In this post, I will purely share the glazing recipe and not the coating of the cake but you could easily used it in any celebration cakes of your choice.



Recipe adapted from: Chocolate Mirror Glaze


  • 20 grams of powdered gelatine bloomed in 90g cold water
  • 90 grams of additional water
  • 300 grams of icing sugar
  • 200 grams of double cream
  • 100 grams of cocoa powder
  • 250 grams of golden syrup/corn syrup /honey




  • In a bowl, put 90 grams of cold water follow by the gelatine and let it bloomed. Use a spoon to roughly stir it. Set aside for later use.

  • In a pot, heat the sugar, double cream and 90 grams of water under medium heat until the sugar dissolves and bubbling starts. Remove from heat and add the syrup. Stir well.


  • Sift in the cocoa powder and use a hand whisk to stir well. Once done, add in the gelatine. Stir until well mixed, sift into a microwaveable container.  Cover the container and chilled overnight before using.


  • To use, heat in the microwave (or water bath if using a stove) for 1-2 minutes. After one minute, stir the glaze with a spoon and send back to the oven. Heat for another 1 minute. Before using the glaze the glaze should be at 28 degree to 33 degree Celsius, slightly the same as the room temperature. Note that too cold the glaze, it can’t be pour out. Too hot the glaze, it will be very liquid and difficult to stick to the cake causing a lot of wastages.

  • Cake to be decorated should be chilled or frozen. Pour the glaze on the cake in one go on a wire net and let it dripped completely and set before the next step of decoration.  Excess glaze can be placed back to the refrigerator and keep for the next cake.

  • To wash the utensil, flush all utensils with hot water before applying detergent for washing. Otherwise, you may have a hard time to wash the chocolate glaze in the cold water.



I really loves this mirror glazing recipe as the glaze will not melt in our hot weather. It remains glossy even for another day of two. I still have a small container of this chocolate glaze in the refrigerator and I shall keep this glaze as emergency toppings of cakes, donuts or substitute it as chocolate sauce for ice creams and etc. .


Hope you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


11 thoughts on “Chocolate Mirror Glaze Recipe (镜面巧克力蛋糕装饰)

  1. Pingback: RECIPE INDEX ( Updated on 8 June 2014) | GUAI SHU SHU

  2. SIR, May i know is it Anchor UHT Whipping is double cream? Its seem couldnt found any double cream at market at all

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  5. Pingback: Luxurious Chocolate Cake (2) – 古早味豪华巧克力蛋糕 | GUAI SHU SHU

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