Strawberry Chocolate Mirror Cake

Strawberry Chocolate Mirror Cake

Watch the video for this recipe:

From the beginning of the year I am willing to share with you a mirror cake and I am so glad I finally got the chance to prepare it. As strawberry season is here I prepared a strawberry and chocolate mirror cake, made with a soft dark chocolate cake at the bottom, followed by a white chocolate mousse, a strawberry jelly insert and a dark chocolate mirror glaze. This cake looks really impressive and tastes absolutely amazing.


Mirror cakes are not difficult at all to prepare and they look pretty stunning. But mirror cakes need a bit more organization than other desserts, and need to be made in advance, as mirror glazes can be poured only on chilled cakes.


If you want to try this recipe I suggest to make the strawberry jelly and chocolate cake in the morning, to let them time to cool and freeze. In the afternoon make the white chocolate mousse, assemble the cake and freeze overnight. The next day prepare the mirror glaze and once done refrigerate the cake for several hours to defrost completely before serving. Once the cake is defrosting you cam prepare the white chocolate curls if desired.


Hope you will try the recipe and let me know how it turns for you. Enjoy!


Related Posts:
No-Bake Triple Chocolate Mousse Cake
Flourless Chocolate Cake with Coffee Mousse
No-Bake White Chocolate Strawberry Mousse Cake



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  • Makes about 12 servings
  • Strawberry Jelly
  • 10 oz (300g) fresh or frozen strawberries, cut into quarters
  • 2 tbsp (30g) sugar
  • 1/2 tbsp (5g) gelatin powder
  • 2 tbsp (30ml) cold water
  • Chocolate Cake
  • 3/4 cup (100g) flour
  • 1/4 cup (30g) cocoa powder
  • 3/4 tsp (5g) baking soda
  • 1/2 tsp (2g) salt
  • 1 egg
  • 1/2 cup (100g) sugar
  • 1 tsp (5g) vanilla extract
  • 3 tbsp (45g) oil
  • 3.5 oz (100g) buttermilk
  • 3.5 fl oz (100ml) boiling water
  • White Chocolate Mousse
  • 8 oz (230g) white chocolate, cut in small pieces
  • 2/3 cup (160g) whipping cream
  • 1 2/3 cup (400g) whipping cream (35% fat), chilled
  • 2 tsp (7g) gelatin powder
  • 3 tbsp (45 ml) cold water
  • Chocolate Mirror Glaze
  • 3.5 oz (100g) sweetened condensed milk
  • 6 oz (175g) semisweet chocolate, cut in small pieces
  • 3/4 cup (150g) sugar
  • 3.5 fl oz (100ml) water
  • 1 tbsp (10g) gelatin powder
  • 1/4 cup (60ml) cold water
  • 3 tbsp (25g) unsweetened cocoa powder
  1. Prepare the strawberry jelly. In a small bowl place the gelatin and cold water and let swell for 5-10 minutes.
  2. Meanwhile in a small saucepan place the strawberries and sugar and place over medium-low heat. Bring to a simmer, cook for about 5 minutes and remove from heat. Blend the mixture to make a smooth sauce. Pass through a strainer to remove the seeds.
  3. Dissolve gelatin over very low heat and mix with the strawberry puree.
  4. Line a 8 inch (20 cm) round pan with plastic wrap.
  5. Pour the strawberry puree into the pan and freeze for at least 4 hours or even overnight. Cover with plastic wrap after the first hour.
  6. Prepare the chocolate cake. Preheat oven to 350F (180C). Grease and line with parchment paper a 8 inch (20 cm) round cake pan.
  7. In a large bowl whisk together the flour, cocoa powder, baking soda and salt.
  8. In another bowl mix sugar with egg and oil until combined. Mix in buttermilk and vanilla extract. Incorporate flour mixture until well combined. Add hot water and mix to combine. The batter will have a runny consistency.
  9. Pour the batter into the prepared pan.
  10. Bake for about 30 minutes until a toothpick inserted into the center comes out clean or with few crumbs attached.
  11. Let cool completely.
  12. Prepare the white chocolate mousse.   In a heat proof bowl add the white chocolate and 2/3 cup (160g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
  13. Whip the remaining 1 2/3 cup (400g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
  14. Assemble the cake. Line with parchment paper a 9 inch (23 cm) pan. You can use a springform pan or a cakeware pan like the one I have from Delicake.
  15. Place the chocolate cake in the middle of the pan. Add half of the white chocolate mousse on top and fill the edges. Add the strawberry jelly in the middle, on top of the mousse. Add the remaining half of white chocolate mousse and spread evenly.
  16. Cover and place in the freezer overnight.
  17. Prepare chocolate mirror glaze. In a small bowl place the gelatin and 1/4 cup (50ml) cold water and let swell for 5-10 minutes. Place the chocolate in a bowl and set aside.
  18. Place water, sugar, condensed milk and cocoa powder in a saucepan. Bring it just to a boil and remove from heat. Stir in the bloomed gelatin until it is dissolved.
  19. Pour the hot cocoa mixture over chocolate. Let sit for about 5 minutes until the chocolate is melted. Use an immersion blender and blend until smooth. Sieve the glaze and let it cool to 90-95F (32-35C) before pouring over the frozen cake.
  20. Take the cake out of the freezer and use a hair dryer to defrost the edges. Remove the cake from the pan and place it over a rack or simply on a bowl placed over a parchment paper lined baking sheet to collect the excess.
  21. Pour the glaze on top and edges of the cake. Use an offset spatula to remove the drips and decorate the bottom of the cake with grated chocolate. Transfer the cake to a serving platter and refrigerate for several hours to defrost the cake and set the glaze.
  22. Before serving decorate the cake with fresh strawberries and white chocolate curls if desired.
Strawberry Chocolate Mirror Cake -1
Strawberry Chocolate Mirror Cake -2
Nutrition facts 1 Serving - Calories:512, Fat:30.1g, Saturated Fat:16.6g, Unsaturated Fat:0.0g, Carbohydrates:60.1g, Sugar:48.5g , Fiber:2.9g, Protein:7.5g , Cholesterol:73mg, Sodium 240mg, Potassium 359mg, Vitamin A 10%, Vitamin C 24%, Calcium 12%, Iron 10%, daily percent values are based on a 2,000 calorie diet
On May 17, 2017 at 12:46 pm, anna said...
can I use vanilla cream instead of strawberry?
On May 18, 2017 at 03:30 am, Sue said...
This looks fantastic! I always make a cke for my friend and neighbour every year for her birthday, and this year it's going to be this one! Here in the Netherlands I have only ever seen leaf gelatine, any idea how much I would need for the recipe?
On June 09, 2017 at 11:31 pm, Sheela Jayaraj said...
Thanks a million for sharing this awesome cake recepi. I made it for hub's birthday on the 6th n it turned out perfectly n was a big hit! This recepi is a keeper
On July 11, 2017 at 04:22 pm, Jiyce said...
Can you frost a day ahead? Does it have to remain in the refrigerator to keep the moose from melting?
On July 13, 2017 at 07:19 am, Janet Welte said...
in the chocolate cake recipe part, you state 100 grams of buttermilk and 100 ml. of boiling water, do you mean 100 ml. of buttermilk or grams? This looks like a fun to make, and I am always looking for a challenge, and you do post great recipes!

Hi Janet.

100g of buttermilk

On October 19, 2017 at 12:20 pm, Maryanne said...
Any difference of your whipping cream and whipping cream (35% fat) to make the white chocolat mousse?

Hi Maryanne. 

I use whipping cream of 35% fat.

On November 18, 2017 at 10:18 am, Lynn said...
Hi there, I just saw your amazing strawberry chocolate mirror cake video. I was so impressed, I purchased a TRM from Delicake. I don't know if you get an affiliate fee, but I made sure to choose Home Cooking Adventure as the place where I found out about the cake form. I hope in gets here (I am from Canada) so I have enough time to make something for Christmas! I can't wait! I am so glad you posted your video.
On December 18, 2017 at 02:06 am, Stav said...
Hey, Is there any way to replace the condensed milk in the glaze? thank you!! :)

Hi Stav.

To make sure it works it might be good to follow the recipe.

On January 22, 2018 at 04:28 am, Meghna said...
How many hours does the cake take to defrost?

Hi Meghna.

A couple of hours at the room temperature, or keep it overnight in the fridge.

On March 07, 2018 at 11:51 am, Krista said...
Will the glaze get crappy looking if it goes in the freezer, as in having it totally assembled for the next day?

Hi Krista.

You can finish the cake and keep it in the fridge one day before  serving and it will be look fine.

On March 08, 2018 at 03:09 pm, Beryl said...
Can you please tell me where you purchased the see-through mold for this projeft? thank you.

Hi Berly.

I have this mold from Delicake Australia.

On August 16, 2018 at 03:46 am, Martin said...
Hi, We don't have buttermilk where i live. Could i use something else instead?

Hi Martin.

You can use 3/4 yogurt and 1/4 milk.

On September 05, 2018 at 10:17 am, veena said...
Hi Ella, Can I use vanilla cake with dark chocolate mousse and follow your glaze recipe would it work well Can I skip the strawberry jello step ...totally thanks in advance.

Hi Veena.

Yes, you can use vanilla cake with dark chocolate and you can skip the strawberry jello step.

On September 26, 2018 at 04:42 pm, Kayleen said...
Hi, How far in advance can the strawberry jelly be made and frozen? I wanted to save time and money (fresh strawberries are on sale today but I wouldn't need the cake until the weekend). I was also thinking of using my own chocolate cake recipe and adding an extra cake layer if it will fit in my springform pan (to sub for the mold). How much more mousse and chocolate glaze will I need? Would you recommend 1 1/2 recipes or should I double it?

yes.. you can make it few weeks in advance and keep it frozen until ready to use. should be just fine :) 1 1/2 mousse recipe of the mousse should be just fine.. as it is quite rich 

On October 03, 2018 at 08:28 pm, Tim said...
Hi, my oven is fan forced, do i still bake the chocolate cake at 180C or a bit lower? Thank you for your help. Tim

Hi Tim.

Try to bake the cake at 160 C.

On October 26, 2018 at 04:43 pm, Debora said...
I attempted to make this, but unfortunately it was an absolute disaster. I had issues with the cream, i whipped it and poured the chocolate into it but it literally turned into soup. i tried it a second time and let the chocolate cool, but it still was too liquid. what am i doing wrong?

you probably didn't whip the cream enough before adding the chocolate ? For better results you need to chill the cream overnight before preparing the mousse, in order to whip well... and yes, it is essential for the chocolate mixture to be cooled...  

On October 29, 2018 at 02:41 pm, Sarah said...
Hi , i was wondering if the amount of agar agar is equal to the amount of gelatin you use in the video ? because i'd like to use agar agar instead of gelatin for health purposes . thank you in advance for your answer , and by the way your job is just a master piece.

from what I have read you usually hae to use same amount of agar agar instead of gelatin.. the only problem is that I have tried only once using agar agar and it didn't work as expected for me. probably I did something wrong.. if you get better results let me know the way you proceeded.. 

On October 18, 2019 at 01:29 pm, Afeefa said...
I tried thos cake was delicious.thank you so much for the detail.recipie and Recipe.since all the steps were given clearly inwas Make So happy with the mirror was my first attempt
On January 19, 2020 at 09:49 am, Ale said...
Hey, You mentioned cocoa powder for the cake and then unsweetened cocoa powder later on in the recipe. Are they the same?

yes.. same thing.. always unsweetened cocoa powder

On June 11, 2020 at 06:58 am, Ildiko Kankula said...
Hi, Can I use gelatin sticks instead of powder? Thanks
On June 21, 2020 at 02:03 pm, Samira said... was the first time I tried this took me a lot of time ,about 3 days and I shared it with my grandfather in my town Salmas it is alittle rare to find this kind of pastry in confectionary , so every one liked it alot.the problems with it were that I didnot like baking soda and next time I am going to replace baking powder olso I will let it stay more than 6 or 7 hours in fridge to have better combination of tastes.
On June 28, 2020 at 12:38 pm, Maria said...
Hello, Ella! I showed you a gorgeous cake, which I really liked! There was a case in my family for which I prepared this fantastic cake, following absolutely all the steps, and using good products. It turned out to be a wonderful cake, I am very happy, but mostly those who tried it, I received their applause. The cake is not heavy, it is light and fine in taste and is very suitable for any holiday. Thanks for another wonderful recipe! Best regards! Maria
On July 24, 2020 at 04:59 pm, Conor said...
Hi Ella, I have made 10+ of your recipes in the past few months. Thanks for posting and for the excellent presentation and printable recipes - they are very professional and clearly designed to maximise the success of those who follow them. I have one question though - when you give an oven temperature in your recipes you usually do not mention whether whether it is for fan assisted ovens or not. If it is not mentioned should I assume that it is for regular (non convection) ovens. And oven type do you use for these recipes? Many thanks.

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