Before you make the glaze, consider freezing your cake, or at least refrigerating it for many hours (if that’s an option). The mirror glaze needs to set quickly to form a nice thick layer on the cake. Be sure to coat your cake, prior to chilling, with a thin coating of chocolate ganache or buttercream frosting. You need to create a smooth surface on all sides of your cake.
When you’re ready to glaze your cake, remove it from the refrigerator or freezer and set it on a wire rack with a baking sheet underneath. If the cake is on the bottom of a springform pan plate, you can set it on top of a bowl. If the cake is frozen solid, you don’t need anything else. Make sure the cake is smooth. You can dip an offset spatula into boiling water to smooth out the crumb coating (ganache or buttercream).
Now here’s the fun part! Don’t stress. It’s easy. Just make sure you have more glaze than you think you need. Beginning from the center of the cake, begin pouring the glaze. Go round and round and allow the glaze to drip off onto the baking sheet. Don’t hesitate to pour the glaze on the cake two to three times. You want to create a nice thick layer. If you’re using a bowl as a stand, using your fingers or an offset spatula, remove any drips from the bottom edges.
One cake you may wish to try is to use this glaze on a single layer of chocolate sponge cake placed into a springform pan. Then, top it with Five-Star Chocolate Mousse. Prior to glazing, warm the sides of the springform pan using a kitchen torch on low. You can freeze this cake and then while still frozen, top with the chocolate mirror glaze recipe. Perfection!
Prior to making the chocolate mirror glaze recipe, you can make a colored glaze and pour some colored lines or decorations into the cake and watch it take another form as it drips down the sides of the cake. If your cake is frozen, it may not drip at all and keep its shape.