How long does it take to make Chocolate Reflection Cake?

About 45 minutes in total: 20 minutes of prep and 25 minutes of cooking.

How many servings does this Chocolate Reflection Cake recipe make?

This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.

Where does this Chocolate Reflection Cake recipe come from?

It was shared by Mary Berry on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Chocolate Reflection Cake – 45-Minute Recipe

Name: Chocolate Reflection Cake – 45-Minute Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 50 g cocoa powder; 6 tbsp boiling water; 3 eggs; 250 g caster sugar; 175 g self‑raising flour; 1 tsp baking powder; 100 g baking spread; to taste caster sugar; to taste cocoa powder; to taste double cream; to taste water; to taste dark chocolate; 7 sheet gelatin sheets; to taste apricot jam

A decadent chocolate cake with a glossy mirror‑glaze that reflects your face. The light, airy batter is enriched with cocoa and butter, while a silky chocolate‑cream icing set with gelatin gives the cake a stunning shine—perfect for special occasions.

Recipe by Mary Berry· Structured by ReelsMeals

From: Facebook(view original)

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Chocolate Reflection Cake – 45-Minute Recipe

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Prep Time

20 min

Cook Time

25 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns facebook.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

45 min estimated total time for 8 servings.

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Dessert Cake Chocolate Mirror Icing

Ingredients

6 tbsp boiling water
3 eggs
6 1/5 oz self‑raising flour
1 tsp baking powder
3 1/2 oz baking spread
to taste apricot jam

Mirror Icing

to taste caster sugar
to taste cocoa powder
to taste double cream
to taste water
to taste dark chocolate
7 sheet gelatin sheets

Instructions

1
In a small bowl, combine 50 g cocoa powder with 6 tbsp hot boiling water; stir until a thick, smooth paste forms.
2
In a large mixing bowl, whisk the 3 eggs with 250 g caster sugar until the mixture becomes pale and fluffy.
3
Sift together 175 g self‑raising flour and 1 tsp baking powder, then add to the egg‑sugar mixture.
4
Fold in the 100 g baking spread (softened) and the cocoa paste, mixing until the batter is light, creamy, and free of lumps.
5
Divide the batter evenly between two 20 cm round cake tins that have been well‑greased and lightly floured.
6
Place the tins on the middle rack of a pre‑heated fan‑forced oven set to 320°F and bake for about 25 minutes, or until a skewer inserted into the centre comes out clean.
7
Remove the cakes from the oven and let them cool in the tins for 10 minutes, then turn out onto a wire rack and allow to cool completely.
8
While the cakes cool, prepare the mirror icing: combine the icing‑specific caster sugar and cocoa powder in a saucepan and stir over low heat until the sugar begins to dissolve.
9
Add the double cream and water to the pan, increase the heat gently, and whisk continuously until the mixture is smooth and glossy.
10
Remove the pan from the heat and stir in the dark chocolate until fully melted; then fold in the 7 softened gelatin sheets, whisking until the gelatin is completely dissolved.
11
Pass the hot icing through a fine sieve into a clean bowl, let it cool to about 86°F (it should thicken slightly but still be pourable).
12
Brush the cooled cake surfaces with a thin layer of apricot jam; this helps the glaze adhere and adds a subtle shine.
13
Place the jam‑coated cakes in the refrigerator for 5‑10 minutes to firm the surface.
14
Position one cake layer on a serving plate, pour a third of the mirror icing over it, and use a palette knife to spread it evenly, allowing it to set for a minute.
15
Place the second cake layer on top, then pour the remaining icing over the top and sides, smoothing with the palette knife for a glossy finish.
16
Refrigerate the assembled cake for at least 20 minutes to allow the glaze to set fully before serving.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Prepare cocoa paste first

Combine the cocoa powder with hot boiling water before mixing the batter.

Cool icing to the right temperature

Let the mirror icing cool to about 30 °C.

Chill cake briefly before glazing

Brush apricot jam on the cooled cakes and refrigerate 5‑10 minutes to firm the surface before adding icing.

Allow glaze to set after assembly

Refrigerate the assembled cake for at least 20 minutes.

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