Mocha Cake with Coffee Mousse topped with a shiny Mirror Glaze- A wedding anniversary delight

Yesterday was our wedding anniversary and to celebrate the occasion I baked this mirror glaze mocha cake for the first time. I was looking for a chance to bake this amazingly scrumptious cake and so I got a reason.

This is the first time I am trying the mirror glaze effect and it came out perfect. I have followed my very own mocha cake recipe, the coffee mousse recipe and mirror glaze recipe I adapted from different blogs.
I choose the coffee flavor for our anniversary cake as we all love the flavor a lot. The glaze came out perfect and so I want to share the recipe with my lovely friends. The creamy white chocolate gives a mirror-like finish when poured over a smoothly frosted cake. The latest craze in this baking is this shiny mirror like a glaze and the glazing effect. I am very happy and excited to share this recipe with all of you. Hope you will try and let me know.

Ingredients:
For Mocha Cake

1. All Purpose Flour- 1 1/2 Cups
2. Sugar- 1 Cup
3. Baking Soda- 1 Tsp
4. Cocoa Powder- 3 tbsp
5. Oil- 1/4 Cup
6. Brewed Coffee- 1 Cup
7. Salt- a pinch
8. Vanilla Essence- 1 tsp
9. Lemon juice- 1 tbsp

Method:

1. Preheat the oven to 350 degrees C.
2. Mix brewed coffee, sugar, lemon juice, oil and vanilla essence in a mixing bowl.
3. Sieve the all purpose flour, salt, baking soda and cocoa powder, keep this aside. Mix the dry ingredients along with wet ingredients till everything is well blended.
4. Pour this into a springform baking pan and bake for about 20- 25 minutes or a skewer inserted comes out clean. Let this cool.

For Norwegian Coffee Mousse:

1. Gelatine- 2 tbsp
2. Water- 1/3 Cup
3. Whipping Cream- 2 Cups
4. Sugar- 1/3 Cup
5. Strong Coffee- 3/4 Cup
6. Vanilla Essence- 1 tsp

Method:

1. In a glass bowl, sprinkle the gelatine and pour hot water. Mix until the gelatine dissolves. Let it cool.
2. In another bowl, whip the cream till stiff peaks are formed, add the sugar, strong coffee, vanilla essence and mix well.
3. In this add the cooled gelatine, mix and keep this aside.
4. Take the cooled cake in the springform pan and pour the prepared coffee mousse and level it using a spatula. Keep this refrigerated for 4 hours or overnight.

For the Mirror Glaze:

1. White Chocolate- 2 Cups
2. Condensed Milk- 2/3 Cup
3. Sugar- 1/4 Cup
4. Red color Gel- 4- 5 drops
5. water- 1/2 Cup +1/2 Cup
6. Gelatine- 2 tbsp

Method:

1. Heat the condensed milk, sugar and 1/2 Cup water on a low heat. In the remaining 1/2 cup water add the gelatine and mix until the gelatine gets dissolved.
2. Add this dissolved gelatine in the above made condensed milk mixture and stir until everything gets mixed well.
3. Pour this hot liquid in the white chocolate chips and whisk it slowly until the chocolate has melted well. Let the glaze cool.
4. Assembling the Cake:
5. Remove the cake from refrigerator and take out the springform by running a warm knife around the sides of the cake.
6. Pour the cooled mirror glaze on top of the cake and let it sit for another 2- 3 hours.
7. Half an hour before cutting the cake, take the cake out of the refrigerator and enjoy.