WOW! CHOCOLATE Truffle Mirror Cake

🍫 Chocolate Cake with "Truffle" Cream and Mirror Glaze
Truffle Cream

Heavy cream 30–35% — 14.1 oz/400 g
Dark chocolate — 11.3 oz/320 g
Butter — 2.8 oz/80 g
Heat the cream to 176–185°F / 80–85°C, pour over the chocolate, blend until smooth. Add butter, blend again. Chill in the refrigerator.

Chocolate Sponge:

Cocoa powder — 1.8 oz/50 g
Flour — 2.6 oz/75 g
Baking powder — 0.14 oz/4 g
Butter — 5.6 oz/160 g
Sugar — 3.7 oz/105 g
Eggs — 4.1 oz/115 g
Yogurt — 1.4 oz/40 g
Baking soda — 0.18 oz/5 g

Sift flour with cocoa and baking powder. Beat butter with sugar, add eggs and yogurt, then baking soda. Combine with dry ingredients, mix until smooth. Spread the batter on a baking sheet (12×16 in / 30×40 cm) and bake for 10–12 minutes at 320°F / 160°C. Cool and cut into 4 equal layers.

Coffee Syrup

Water — 7 oz/200 g
Sugar — 3.5 oz/100 g
Instant coffee or espresso — 0.35 oz/10 g
Coffee liqueur — 0.7 oz/20 g

Make a syrup with water, sugar, and coffee. Let cool slightly, add liqueur. Soak the cake layers with warm syrup

Chocolate Mirror Glaze

Water — 4.2 oz/120 g
Sugar — 9.5 oz/270 g
Glucose syrup — 3.5 oz/100 g
Heavy cream 35% — 7 oz/200 g
Cocoa powder — 1.4 oz/40 g
Inverted sugar — 1.1 oz/30 g
Gelatin — 0.5 oz/14 g
Water for soaking gelatin — 2.5 oz/70 g

Bring water, sugar, and glucose syrup to a boil (230°F / 110°C). Heat cream with inverted sugar, add cocoa, simmer for 3–4 minutes. Combine with the syrup, remove from heat, add soaked gelatin, and blend. Cover with plastic wrap touching the surface and chill overnight. Before use, reheat to 82–86°F / 28–30°C.

Assembly

Soak the sponge layers with coffee syrup.
Spread with Truffle Cream between each layer.
Assemble the cake and chill for 6–8 hours.
Freeze for 30 minutes, then cover with mirror glaze.

✨ Ready to serve!

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