This Mary Berry Chocolate Mirror Cake features a light, airy sponge and a flawless, glossy chocolate glaze that stays shiny long after setting. The combination of a tender base and rich mirror glaze makes it a showstopping centrepiece for celebrations and special occasions.
Prep: 20 minutes
Cook: 30 minutes
Serves: 8
Dietary: Contains gluten, eggs, dairy, gelatine
By Mary Berry
From Mary Berry Recipes
This recipe has a Nutri-Score of D due to its rich chocolate, cream, and sugar content. Each slice is indulgent, best enjoyed as a special treat.
Equipment
£14.00 (available from £12.50)
£21.35 (available from £15.03)
£15.00 (available from £9.99)
£11.09 (available from £0.90)
Ingredients
For the sponge
- 4 extra-large eggs
- 125g (4½ oz) caster sugar
- 125g (4½ oz) plain flour, sifted
- 1½ tsp baking powder
- ¼ tsp salt
- 55g (2 oz) salted butter, melted and cooled
For the mirror glaze
- 14g (½ oz) powdered gelatine (2 envelopes)
- 225g (8 oz) caster sugar
- 75g (2¾ oz) cocoa powder
- 75ml (2½ fl oz) double cream
- 240ml (8½ fl oz) warm water (split between gelatin and glaze)
- 55g (2 oz) dark chocolate (70% cocoa), chopped
Customise
- Add flavour: Stir 1 tsp vanilla or espresso powder into the sponge for extra depth.
- Use semi-sweet chocolate: Works as a substitute but gives a milder flavour than dark chocolate.
- Gluten-free option: Swap the plain flour for a 1:1 gluten-free blend.
- No springform tin? Use a regular cake tin lined well with parchment and allow extra time for cooling.
Method
- Preheat the oven:
Set your oven to 180°C (350°F). Grease and line a 9-inch springform tin with parchment paper. - Prepare the sponge:
Whisk the eggs and caster sugar together until the mixture is thick, pale, and has doubled in volume (ribbon stage). Sift in the flour, baking powder, and salt. Gently fold together to preserve the air. Drizzle in the melted butter around the edge and fold in last to keep the sponge light. - Bake the cake:
Pour the batter into the prepared tin and level the top. Bake for 30 minutes until pale golden and the edges start pulling away from the sides. Allow the sponge to cool briefly in the tin before turning out onto a wire rack to cool completely. - Bloom the gelatine:
Place the powdered gelatine in a bowl and cover with 120ml (4 fl oz) of warm water. Stir gently and let it sit to bloom and thicken. Do not boil the mixture. - Make the mirror glaze:
In a medium saucepan, combine the caster sugar, cocoa powder, double cream, and the remaining 120ml (4 fl oz) warm water. Heat gently, bringing just to a boil. Remove from heat and add the chopped dark chocolate. Stir until melted and smooth. - Finish the glaze:
Stir the bloomed gelatine into the glaze until fully dissolved. Strain the mixture through a fine sieve into a bowl for the silkiest finish. Let the glaze cool for about 15 minutes until thickened but still pourable (ideal temperature: 30–35°C). - Glaze the cake:
Place the sponge on a wire rack over a tray to catch drips. Gently pour the glaze over the centre, letting it run evenly over the top and sides. Use a palette knife to smooth any missed spots, but avoid overworking the surface. Allow to set for at least 30 minutes before moving or serving.
What can you serve with this
- Whipped cream: Adds a light, airy contrast to the rich cake and glossy glaze.
- Raspberry purée: Tart berries balance the chocolate’s sweetness and richness.
- Espresso or dark coffee: Bold coffee highlights the depth of the ganache-like glaze and enhances the cake’s flavours.
FAQs for Mary Berry Chocolate Mirror Cake
- Can I make this cake ahead of time?
Yes, bake the sponge a day ahead and glaze the next day for the best shine. Chill the cake before glazing. - Why isn’t my glaze shiny?
It’s usually because the glaze was too cool or over-stirred. Aim for 30–35°C and minimal mixing for a mirror finish. - Can I double the glaze for a thicker look?
The glaze is designed to be a thin, even layer. Doubling can cause slumping or cracking. - Can I use agar instead of gelatin?
Yes, but the finish will be less shiny. Gelatin gives the signature glassy look. - What’s the best way to slice mirror cake?
Use a hot, sharp knife wiped clean between cuts for neat slices and to preserve the mirror finish.
Nutri-score Health Check
This recipe scores a Nutri-Score of D, reflecting indulgent chocolate, cream, and sugar balanced by the lightness of the sponge base.
Positive Factors
- Sponge base is light and lower in fat compared to denser cakes.
- Moderate portion size keeps the recipe best enjoyed as a special occasion treat.
Negative Factors
- High sugar content from both glaze and sponge adds significant calories.
- Double cream and butter increase the saturated fat content, contributing to indulgence.
Note: The Nutri-Score is a guide based on overall ingredient content and should be viewed as general advice.
