Chef Dominique Ansel’s Dark Chocolate Mirror Glaze Recipe

A mirror glaze is a shiny chocolate-based glaze that adds an impressive finishing touch to cakes and confections. You’ll also see it called “glacage,” although in French “le glaçage” simply refers to icing in general.

Mirror glaze gets its unique reflective quality from the addition of bloomed powdered or sheet gelatin. In order for a mirror glaze to work its magic and properly harden, it must be poured while warm (around 90°F) onto a smooth, cold or room temperature surface. That means that all components of a mirror cake are usually prepared and cooled ahead of time.

Dark chocolate glacage is a classic way to elevate a birthday cake or chocolate gateau, but mirror glaze can work with any number of cake-decorating styles.

• Mirror glaze flavored with white chocolate and vanilla extract instead of the usual cocoa powder can be dyed any color of the rainbow.
• Alternatively, try a mix of different colors of gel food coloring to make a starry-galaxy cake.
• Mirror glaze is especially popular as a finish for domed cakes with multiple layers of mousse, compote, bavarian cream (crème anglais plus gelatin), and sponge cake.
• It also works well on baked goods that already have an element of decoration, like cupcakes topped with buttercream frosting.

Follow these tips for a silky, smooth mirror glaze.

1. 1. Make the mirror glaze at least a day before assembling, to allow the glaze time to set in the fridge. Simply rewarm and re-emulsify the chilled glaze when you’re ready to decorate: remove the glaze from the fridge and heat in the microwave until it reaches 86–95°F. If the glaze has separated, use an immersion blender to blitz it back together. (The immersion blender stays under the surface of the liquid and prevents air from getting in during mixing. Tap the side of the container to remove any air bubbles that do occur.)
2. 2. Since the glazing process happens fast, make sure your cake is ready to go before you glaze. Cool your cake ahead of time: in the case of a chocolate mousse cake, you’ll want the cake to be frozen when you apply the glaze. If making a layer cake, make sure your layers are fully assembled safely attached with frosting or toothpicks before topping with glaze. Make sure the surface of your cake is smooth since an uneven surface will dull the glaze. Set the cake on a wire rack or small upside-down cake pan inside a rimmed baking sheet or larger cake pan to catch drips.
3. 3. When it’s time to pour the glaze, pour from the center so that the glaze flows evenly over the cake layers, ensuring a smooth surface. If you pour from the side and then return to the center, the glaze will set on the edges first, then get pushed up by the new glaze, forming ripples and waves which will mar the appearance of the cake.
4. 4. While the glaze is still liquid, use an offset spatula to smooth the top and sides of the cake, if necessary.
   
5. 5. Serve your cake within a day of glazing; after about 24 hours mirror glaze will lose its shine.