The mirror glaze is the ultimate in chocolate cakes, with its strong cocoa flavour. Who better to show us how it’s done than Great British Bake Off winner, John Whaite?
4 gelatine leaves (please use Dr Oetker)
200g 60% dark chocolate, roughly chopped
140g condensed milk
200g caster sugar
200g liquid glucose
Put the gelatine leaves into a jug of cold water, fully submerged, and allow to soften for 5 minutes.
Put the chocolate and condensed milk into a heatproof bowl.
Put the sugar, glucose and 100ml water into a small saucepan. Bring to a boil and cook to 105C on an instant read digital thermometer. Pour the hot liquids over the chocolate and condensed milk, then remove the gelatine leaves from the water, squeezing out the excess water, and add them to the chocolate bowl.
Whisk to a very smooth and glossy mirror glaze, then cover with cling and allow to cool completely.
Pour the mirror glaze over the cake, starting at the centre and spiralling out towards the edge so the mirror glaze drips down and covers the sides. Allow the mirror glaze to drip for 10 minutes, then scrape the base of the cake clean and set it onto a cake stand.