Chocolate and raspberry mirror glaze cake

2016-09-03 14.26.48-2

So after not doing any baking for a little while due to a rather busy schedule, I thought it’s a good time to start again to celebrate the return of the Great British Bake Off. So, here’s the show stopper challenge from week 1. A genoise sponge with a mirror glaze finish. This is technically not a very challenging cake under normal circumstances, but it is actually incredibly hard when attempted under pressure and time constraints due to various cooling steps. As always, I’ll breakdown the ingredients and steps for each components and assemble it all together.

Vanilla genoise sponge

  • 4 large eggs
  • 50g unsalted butter
  • 125g caster sugar
  • 125g plain flour
  • 1 tsp vanilla extract

Chocolate ganache

  • 150g dark chocolate (70% cocoa)
  • 70g caster caster sugar
  • 350ml double cream

Raspberry jelly

  • 100g raspberries
  • 20ml water
  • 1 gelatine leaf

Chocolate mirror glaze

  • 100g caster sugar
  • 50ml water
  • 30g cocoa powder
  • 30ml double cream
  • 1 gelatine leaf

Now, on to how to actually make it. I would recommend making the raspberry jelly first, followed by the chocolate ganache, cake and finally the mirror glaze. Only make the mirror glaze when the cake has been assembled.

Raspberry jelly

  1. Soak 1 gelatine leaf for at least 10 minutes, it should soften and become floppy
  2. Heat raspberries with water until simmering
  3. Blend the raspberry juice and sift to remove the seeds
  4. Heat the raspberry juice briefly until simmering, take it off the heat and add the gelatine leaf
  5. Stir until the gelatine has been incorporated completely
  6. Allow it to cool completely in a bowl, it should start to solidify

Chocolate ganache

  1. Add caster sugar to double cream
  2. Heat together and bring it to a simmer, mix continuously until the sugar is evenly distributed and melted
  3. Break the chocolate in a heatproof bowl
  4. Add the hot cream to the chocolate
  5. Stir until chocolate has completely melted
  6. Put it aside and let it cool down to set, it should get to a spreadable consistency

Genoise sponge

  1. Line the bottom and the side of a round 18cm cake tin
  2. Pre-heat oven to 180°C (356°F) or 160°C (320°F) in a fan assisted oven
  3. Melt butter in microwave and allow it to cool down
  4. Sift the flour and set it aside
  5. Add caster sugar to a eggs
  6. EITHER beat the sugar and eggs together in a free standing electric whisk OR with a hand held over simmering water
  7. Beat for AT LEAST 15 minutes (it will look like it’s fine and tripled in volume after 5-8 minutes, but don’t be tempted to stop whisking)
  8. Once the eggs are ready (quadrupled in volume and leaves a trail of ribbon when the whisk is lifted out), add the butter, vanilla extract and the sifted flour to the eggs
  9. VERY GENTLY mix in the ingredients by folding them into the eggs
  10. Transfer the cake batter gently into the cake tin
  11. Take the cake tin on the table a couple of times to remove large air pockets
  12. Bake for 25-30 minutes
  13. The side will start to peel away from the baking paper, also test with a skewer and it should come out completely clean
  14. Let it cool slightly in the tin for 5 minutes and then turn it out to cool on a wired rack
  15. Give the cake a quarter turn every 5 minutes in the first 30 minutes to stop it from sticking to the rack
  16. Allow it cool completely before slicing it in half horizontally

Chocolate mirror glaze

  • Soak the gelatine leaf in water for at least 10 minutes
  • Mix sugar, water, cream, cocoa powder together in a saucepan
  • Heat the ingredients, mix continuously
  • When ingredients start to simmer, take it off the heat
  • Rip the gelatine leaf into small pieces and add it in, mix until fully incorporated
  • Set it aside to cool down (about 30-34°C) and its still VERY SLIGHTLY runny

Assemble the cake

  1. Spread about 1/4 of the chocolate ganache between the 2 slices of cake
  2. Place the set raspberry jelly on top of the ganache
  3. Spread about 1/4 of the ganache on the raspberry jelly
  4. Place the other cake slice on top
  5. Spread the rest of the chocolate ganache on the top and side of the cake and smoothen it out to the best of your abilities
  6. Pour the mirror glaze over the cake, tilt the cake to spread the glaze evenly, try not to use a knife or spoon to spread. The glaze should be runny enough to spread
  7. Use a knife to gently smoothen out the glaze dribbling down the side
  8. Decorate with raspberries and melted white chocolate as appropriate

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s