Galaxy Mirror Glaze Cake

from ButterYum

Note: For individual size servings as shown in the post (click on the link above), use half of the chocolate mousse and glaze ingredients, and omit the cake layer and white chocolate mousse.

Chocolate Cake Layer

makes one 8-inch cake layer

Ingredients

• 1/3 cup dutch-processed cocoa powder, sifted

• 2/3 cup boiling water

• 1 cup all purpose flour

• 3/4 teaspoon baking soda

• 3/4 teaspoon table salt

• 1 cup granulated sugar

• 8 tablespoons unsalted butter, melted

• 1 large egg

• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 325F and place rack in center oven position.

2. Spray 8-inch cake pan with baking spray (such as Baker's Joy) and wrap pan with insulated baking strip.

3. In a small bowl, whisk together the cocoa powder and boiling water until no clumps remain; set aside.

4. In another small bowl, whisk together flour, baking soda, and salt; set aside.

5. In a large bowl, whisk together the sugar, butter, egg, and vanilla; add the contents from both of the previous bowls and mix well to combine.

6. Pour batter into prepared pan and bake in center of oven for 35-40 minutes or until a toothpick inserted in the middle comes out clean.

7. Remove from oven and cool for 5 minutes before turning cake out onto a rack to cool completely.

Chocolate Mousse

makes 6 cups

Ingredients

• 4 cup chopped semisweet chocolate (700 grams)

• 4 2/3 cups heavy cream, divided (2 2/3c, 2 c)

Directions

1. Place chocolate in a large mixing bowl.

2. Heat 2 2/3 cups heavy cream in the microwave or on the stovetop until boiling and pour over chocolate and rest for 2 minutes; gently whisk to combine fully and allow to cool for at least 10-15 minutes (or longer).

3. In a medium mixing bowl, beat remaining 2 cups heavy cream until soft peaks form; fold into chocolate mixture until no streaks of cream remain; pour into mold(s) and freeze.

White Chocolate Mousse

makes 3 cups

Ingredients

• 2 cup chopped white chocolate (350 grams)

• 2 cups heavy cream, divided (1 1/3c, 2/3 c)

Directions

1. Place chocolate in a large mixing bowl.

2. Heat 1 1/3 cups heavy cream in the microwave or on the stovetop until boiling and pour over chocolate and rest for 2 minutes; gently whisk to combine fully and allow to cool completely and thicken a bit, 2-3 hours.

3. In a medium mixing bowl, beat remaining 2/3 cups heavy cream until soft peaks form; fold into chocolate mixture until no streaks of cream remain; pour into mold(s) and freeze.

Mirror Glaze

makes about 4 cups (enough to coat a 9-inch cake)

Ingredients

• 2 tablespoons unflavored granulated gelatin

• 1/2 cup water

• 1 cup light corn syrup

• 1 1/4 cup super fine sugar

• 1/2 cup water

• 2/3 cup sweetened condensed milk

• 1 3/4 cups chopped white chocolate (306 grams)

• white gel food color

• other gel food colors

Directions

1. In a small bowl, use a fork to combine gelatin and 1/2 cup water (be sure no dry clumps remain); set aside for 10 minutes to allow the gelatin to bloom (hydrate).

2. In a heavy-bottom saucepan over medium-high heat, combine corn syrup, sugar, and remaining 1/2 cup water; stirring until sugar dissolves; bring to 217F.

3. Remove saucepan from heat and add bloomed gelatin; stir until gelatin melts and no granules remain; add sweetened condensed milk and stir to combine.

4. Pour mixture over white chocolate and rest for several minutes; gently whisk until all the white chocolate melts and mixture is fully combined, being careful to not incorporate air bubbles.

5. Use a stick blender to blend for 1-2 minutes to make the mixture completely smooth (add gel food coloring if desired).

6. Allow glaze to cool to between 85 and 95F, then pour over frozen dessert. Leftover glaze can be refrigerated for several days - just reheat gently in the microwave, using 10-15 second intervals, stirring each time, until temp it reaches the proper pouring temperature.

Notes:

• mousse must be frozen solid before covering with glaze.

• after glazing, place cake(s) in refrigerator to allow glaze to set and allow the frozen mousse to soften before serving.

• if you're unsure if your food colors are compatible with chocolate, test color a small batch first (stir very well and make sure the glaze remains pourable - if it thickens or gets clumpy, try a different brand of coloring).

• frozen mousse will release easily from silicone, but not metal so if you have a metal springform pan, line the bottom well with parchment and line the sides with food-grade acetate (like this).