Chocolate and coffee cake with mirror glaze

Chocolate and Coffee Cake with Mirror Glaze

If you're looking for a dessert that delights not only the taste buds but also the eyes, this chocolate and coffee cake with mirror glaze is the perfect choice! Combining the intense aroma of coffee with the sweetness of chocolate and the creamy consistency of mascarpone, this cake is sure to be the star of any festive meal. Here’s how you can prepare this delicacy step by step.

Total preparation time: 3 hours
Preparation time: 1 hour
Baking time: 30-40 minutes
Number of servings: 10-12

Ingredients

For the layers:
- 4 eggs
- 115 g flour
- 3 tablespoons sugar
- 150 ml oil
- 4 tablespoons hot water
- A pinch of salt
- 8 g baking powder
- A heaping tablespoon of cocoa (for the cocoa layer)
- 7 ladyfingers (for the middle layer)

For the mascarpone and coffee cream:
- 250 g mascarpone
- 150 g cream (30% fat)
- 2 tablespoons vanilla powdered sugar
- 1 teaspoon ground coffee
- Half a teaspoon of instant coffee

For the white chocolate cream:
- 150 g cream (30% fat)
- 100 g white chocolate

For soaking:
- 250 ml water
- 2 teaspoons instant coffee (without sugar)

For the mirror glaze:
- 100 g sugar
- 80 ml water
- 100 ml condensed milk
- 180 g mixed chocolate (milk and dark)
- 9 g gelatin (hydrated in 50 ml cold water)

For decoration:
- 50 g white chocolate
- 30 g dark chocolate (for decorations)
- Sugar pearls (optional)

Step by step

1. Preparing the sponge layers

Start by preparing the cake base. In a large bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar and continue mixing until the mixture becomes firm. Incorporate the egg yolks, oil, and hot water, gently mixing until homogeneous.

In another bowl, sift the flour and baking powder. Add the flour mixture to the egg mixture, gently folding with a spatula to avoid losing air in the batter. Divide the mixture in two: in one half, add the cocoa and mix well.

Pour the two types of batter into round pans lined with baking paper. Bake in a preheated oven at 170°C for 30-40 minutes, or until a toothpick comes out clean. Allow the layers to cool completely.

2. Preparing the mascarpone and coffee cream

In a bowl, whip the cream until firm. Incorporate the mascarpone, vanilla powdered sugar, instant coffee, and ground coffee, gently mixing until you obtain a smooth and homogeneous cream.

3. Preparing the white chocolate cream

Melt the white chocolate in a double boiler and let it cool slightly. Mix with the cream until you achieve a creamy mixture.

4. Preparing the syrup

To prepare the syrup, mix the water with the instant coffee and let it cool.

5. Assembling the cake

On a cake stand, place the first sponge layer (the white one). Lightly soak with the instant coffee syrup. Spread a third of the mascarpone cream, then place the ladyfingers slightly soaked in syrup. Add another third of the mascarpone cream and cover with the second sponge layer (the cocoa one), also soaked.

Cover the cake with the remaining cream and refrigerate for 10 minutes to firm up.

6. Preparing the mirror glaze

Hydrate the gelatin in cold water. In a saucepan, mix the sugar with water and condensed milk. Gently boil until the sugar is completely dissolved. Pour the mixture over the two types of chopped chocolate and mix well until melted.

When the temperature drops below 55°C, add the hydrated gelatin and mix well. Strain the glaze 2-3 times to remove any lumps.

Let the glaze cool until it becomes viscous, similar to honey consistency.

7. Applying the glaze

Remove the cake from the refrigerator and place it on a stand (e.g., an ice cream cup). Pour the chocolate glaze over the cake, allowing it to drip evenly. If excess glaze falls into the tray, don’t worry; you can reuse this surplus!

8. Decorating the cake

Once the glaze has set, decorate the cake as desired. You can use the remaining cream to create flowers or other shapes. I recommend making chocolate butterflies, which will add a playful element to your cake. Melt the white and dark chocolate in a double boiler, then use a piping bag to create decorations on baking paper.

After finishing the decoration, let the cake chill in the refrigerator for a few hours (ideally overnight) for the glaze to set well.

Useful tips

- Quality ingredients: Make sure to use good quality chocolate, as it will influence the final taste of the cake. Choose white chocolate with a high cocoa content for a more intense flavor.
- Cooling the glaze: It is essential to let the glaze cool sufficiently before pouring it over the cake. A glaze that is too hot will run too much, while one that is too cold will not spread evenly.
- Customization: You can add fresh fruits or nuts between the layers of cream for added texture and flavor.
- Serving: This cake is perfect alongside a cup of coffee or tea, enhancing the chocolate and coffee flavors.

Nutritional benefits

This chocolate and coffee cake is not only delicious but also a source of antioxidants from chocolate and coffee, which can have health benefits, such as improving mood and energy. Of course, moderation is key, given its calorie content.

Frequently asked questions

- Can I replace mascarpone with something else? Yes, you can use well-drained cottage cheese or Greek yogurt for a lower-calorie option.
- How can I make the cake less sweet? I recommend reducing the amount of sugar in the creams and choosing chocolate with a higher cocoa content.
- Does it freeze well? Yes, the cake can be frozen, but the mirror glaze may suffer during thawing.

Now that you know all the secrets to preparing this special cake, all that’s left is to get to work! Whether it’s for a special occasion or simply for a treat, this cake will bring smiles to the faces of your loved ones. Enjoy!