Chocolate Reflection Cake – 45-Minute Recipe
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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Prep Time
Cook Time
Servings
Ingredients
- 6 tbsp boiling water
- 3 eggs
- 6 1/5 oz self‑raising flour
- 1 tsp baking powder
- 3 1/2 oz baking spread
- apricot jam, to taste
Mirror Icing
- caster sugar, to taste
- cocoa powder, to taste
- double cream, to taste
- water, to taste
- dark chocolate, to taste
- 7 gelatin sheets
Instructions
- 1In a small bowl, combine 50 g cocoa powder with 6 tbsp hot boiling water; stir until a thick, smooth paste forms.
- 2In a large mixing bowl, whisk the 3 eggs with 250 g caster sugar until the mixture becomes pale and fluffy.
- 3Sift together 175 g self‑raising flour and 1 tsp baking powder, then add to the egg‑sugar mixture.
- 4Fold in the 100 g baking spread (softened) and the cocoa paste, mixing until the batter is light, creamy, and free of lumps.
- 5Divide the batter evenly between two 20 cm round cake tins that have been well‑greased and lightly floured.
- 6Place 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.
- 7Remove 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.
- 8While 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.
- 9Add the double cream and water to the pan, increase the heat gently, and whisk continuously until the mixture is smooth and glossy.
- 10Remove 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.
- 11Pass 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).
- 12Brush the cooled cake surfaces with a thin layer of apricot jam; this helps the glaze adhere and adds a subtle shine.
- 13Place the jam‑coated cakes in the refrigerator for 5‑10 minutes to firm the surface.
- 14Position 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.
- 15Place 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.
- 16Refrigerate 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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Cooking context
45 min estimated total time for 8 servings.
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Frequently asked questions
- 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.