Do you love the classy combination of raspberries and chocolate? Do you enjoy sweet tasting pink things? This one is a super sweet and delicious, and covered with some pink sweet mirror glaze.

 

My friends loved this one and I believe if you have kids, they will enjoy this one as well. For me this one was quite sweet, I mean, one piece was just fine but another could have been too much.

 

Before you start doing this one make sure that you have a thermometer because that is a must when making the glaze. I used a digital thermometer made for chocolate.

 

 

Note: This cake is part of a cake party cake series including 7 sweet and 2 savory cakes seen below

 

 

1/8: Almond Lemon Cake

2/8: Banana Vanilla Cake

3/8: Apricot Chocolate Sunflower Cake

4/8: Raspberry Chocolate Mirror Cake (this one)

5/8: Blueberry White Chocolate Mirror Cake

6/8: Raffaello Cake (Almond & Coconut Cake)

7/8: Lingonberry Caramel Cake

8/8: Scandinavian Style Savory Sandwich Cakes x2

 

I did all these cakes for one party including celebrations of multiple birthdays, anniversaries and other important days of the participants.

 

 

 

Raspberry Chocolate Mirror Cake

 

 

Base: Chocolate Sponge

 

Ingredients

 

1 egg

Sugar + vanilla powder

Flour (1/3 dark cocoa powder, 1/3 wheat flour, 1/3 potato flour) + 1/2 tsp. baking powder

 

Method

 

1. Pour the egg into a glass
2. Take 2 additional glasses and measure sugar and flour with these. You should have same volume of eggs, sugar and flour.
3. Pour eggs and sugar into a mixing bowl
4. Whisk the mixture until it forms a white foam
5. Add flour and mix
6. Cook the cake in the oven in one 6” (15cm) cake pan in 440F / 225C for around 10-15 minutes
7. Cool the base down before carrying on to filling

 

Note: You can also cut a piece from a bigger sponge with a mold like I did

 

 

Filling 1: Raspberry Jam

 

 

Ingredients

1 dl raspberry jam

 

Method

1. Take a 6” (15cm) cake mold and cover it with plastic foil
2. Add all the jam into the mold, add the base on top of it and press firmly
3. Freeze the cake in a freezer for at least a couple of hours (if you have time, leaving it overnight will not make any harm)

 

 

Filling2: Vanilla Mousse

 

 

Ingredients

 

1 1/3 cup (4 dl) Whipping cream

2 tbsp. Vanilla creme powder

2/3 cup (1.5 dl) Greek yoghurt (or quark)

2/3 cup (1.5 dl) Sugar

1 tsp. Vanilla powder or extract

7 Gelatin leaves

1/4 cup (0.5 dl) Milk

 

 

Method

 

Do the Mousse:

1. Whip the cream with the vanilla creme powder in a big bowl
2. Take the yoghurt, sugar and vanilla to another bowl and mix them well together
3. Add the whipped cream and mix firmly
4. Soak the gelatin leaves in a cold water for 5 minutes
5. Heat the milk in a small pot on a stove
6. Squeeze extend water away from the gelatin leaves and add them to the milk, mix well
7. Add the gelatin mixture to the cream mix, mix well

 

 

Fill the cake:

1. Pour 1/2 of mousse to a 20cm / 8” cake pan
2. Add the frozen base + jam combo into that bigger mold with the base side facing upwards
3. Pour the rest of the mousse to the cake pan
4. Tap the mold to get the bubbles out
5. Freeze overnight in a freezer

 

 

Pink Mirror Glaze

 

Ingredients

 

 

6 gelatin leaves

4 oz (112.5 g) white chocolate

1/2 dl water

1.5 dl sugar

1/2 cup (1 dl) glucose syrup

1/4 cup (1/2 dl) condensed milk (sweetened)

Raspberry colored food coloring (or red and white food coloring)

 

 

Method

 

 

1. Measure chocolate, water, sugar, glucose syrup and condensed milk into a separate bowl
2. Pour some cool water into a bowl and soak the gelatin leaves there for 5 minutes
3. Pour measured water, sugar and glucose syrup into a pan and heat until the mixture starts boiling
4. Add condensed milk and take the mixture away from the stove
5. Squeeze extra water away from the gelatin leaves, add them to the mixture and mix well
6. Add some food coloring (add more later if needed)
7. Pour the mixture on top of the white chocolate and mix thoroughly with a hand blender
8. Let the mixture cool down until it’s 92 to 94 degrees Fahrenheit (33 – 34 Celsius). Mix it gently while cooling it
9. Took your frozen cake and put it on top of a bowl or cooling grid and pour the glaze on it – you should have baking tray below the bowl or grid to avoid making a big sticky mess
10. Cut off excess glaze from the bottom edges of the cake using a heated knife or spatula

 

Tip1: If you want to do better than me and do a perfect glaze without any bubbles you should sieve the mixture before pouring it onto to the cake

 

Tip2: You can use the excess glaze during the next 1-2 weeks. Just keep it in the fridge until you want to use it, then warm it with microwave oven (and cool down a bit if needed) and when it’s the right temperature just pour it over a new cake!

 

 

Optional: Decoration 2: Whipped Cream Pipings

 

Ingredients

 

 

2/3 cup (1.5 dl) whipping cream

 

Method

 

 

1. Whip the cream
2. Pipe it with star-shaped pipe to the edges of cake with the design of your choice. I had some not so nicely glazed parts so I used piping to cover some of those.

 

 

Have you ever done a mirror cake? How did go? Would you like to try (again)?