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Mirror Glaze Cake with Easy White Chocolate Mousse
Mirror Glaze Cake with Easy White Chocolate Mousse

Mirror Glaze Cake with Easy White Chocolate Mousse

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Cook Minutes 9 Hr 30 Min
Prep : 1 Hr Cook: 8 Hr 30 Min
Stun your guests with our beautiful mirror glaze cake! Just follow our easy directions to create your own masterpiece. This reflective Mirror Glaze Cake with Easy White Chocolate Mousse is a showstopper for any occasion! Why wait? Try making it today.
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20 Servings
Servings
Original recipe yields 20 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) chocolate cake mix
2 pkg. (170 g each) Baker's White Chocolate, divided
2 cups whipping cream
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
2 env. (7 g each) unflavoured gelatine
1 cup water, divided
1 cup sugar
2/3 cup canned sweetened condensed milk
1/8 tsp. gel food colourings, (assorted colours)
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How do I make it ?
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Step 1
Heat oven to 350°F.
Step 2
Prepare cake batter and bake as directed on package for 2 (8-inch) round layers. Cool 10 min. Remove cakes from pans to wire racks; cool completely. Wrap and freeze 1 cake layer for another use.
Step 3
Melt 4 oz. chocolate as directed on package; cool completely.
Step 4
Beat whipping cream, dry pudding mix and melted chocolate in large bowl with mixer on high speed until mixture forms stiff peaks.
Step 5
Place cake on centre of bottom of 9-inch springform pan. Spoon enough of the whipped cream mixture into pan to completely fill in space between cake and rim of pan. Spread remaining whipped cream mixture into even layer over top of cake.
Step 6
Freeze 6 hours or until firm.
Step 7
Sprinkle gelatine over 1/2 cup water in small bowl; set aside. Mix sugar, condensed milk and remaining water in saucepan until blended. Bring to boil, stirring constantly. Add gelatine; cook 1 to 2 min. or until gelatine is completely dissolved, stirring constantly.
Step 8
Break remaining white chocolate into small pieces; place in medium bowl. Add gelatine mixture; let stand 5 min. Gently stir until chocolate is completely melted and mixture is well blended.
Step 9
Pour 1/4 cup chocolate glaze into each of 2 small bowls; tint glaze in each bowl with different colour food colouring to desired shade. Cover with plastic wrap, pressing wrap directly onto surface of glaze to prevent skins from forming on tops. Let stand at room temperature 1-1/2 hours or until glaze is cooled to 93ºF to 96ºF when tested with instant-read or candy thermometer.
Step 10
Meanwhile, tint remaining glaze with food colouring to desired shade; pour through fine-mesh strainer into separate bowl. Cover with plastic wrap, pressing wrap directly onto surface of glaze. Let stand at room temperature 1-1/2 hours or until ready to use.
Step 11
Run knife around rim of pan to loosen dessert; remove rim. Smooth side of dessert, if necessary. Invert empty small bowl (8-inch diameter or less) onto rimmed baking sheet; top with dessert. Slowly pour large bowl of chocolate glaze over dessert, completely covering dessert with glaze. Use spoon to drizzle remaining glazes over dessert. Refrigerate 30 min. or until glazes are firm. Discard glaze drippings from baking sheet.
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How to Store
Keep glazed dessert refrigerated.
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What To Do With Leftover Cake Layer
Leftover cake layer can be used in trifles, cake pops, petit fours, to dip into chocolate fondue or skewered with fresh fruit.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
310
Calories From Fat
0
% Daily Value
Fat 17 g
Saturated fat 9 g
45 %
Cholesterol 45 mg
Sodium 180 mg
8 %
Carbohydrate 39 g
Fibre 0 g
Sugars 33 g
Protein 3 g
Vitamin A
8 %
Vitamin C
0 %
Calcium
8 %
Iron
4 %
Servings
20 servings, 1 piece each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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