Content Summary

Take your baking to the next level by making the decadent, delicious, and dazzling raspberry and chocolate mirror glaze mousse cake. Here's how you do it!


For the red berry jam:

  • 60 grams (2.11 ounces) of fresh strawberries, diced into small pieces
  • 60 grams (2.11 ounces) of raspberries
  • 20 grams (0.71 ounce) of sugar
  • 2 teaspoons of freshly squeezed lemon juice
  • a pinch of cornstarch
  • a pinch of salt

For The Chocolate Sponge Cake Sheet:

  • 1 large egg, whisked until light and fluffy
  • 25 milliliters (0.84 fluid ounce) of whole milk
  • 25 milliliters (0.84 fluid ounce) of vegetable oil such as canola oil or sunflower oil
  • 35 grams (1.23 ounces) of all purpose flour, sifted twice before use to avoid lumps
  • 12 grams (0.42 ounces) of unsweetened cocoa powder
  • 2 large egg whites, whisked until stiff peaks form
  • 40 grams (1.41 ounces) of granulated white sugar

For The Chocolate Mousse:

  • 2 egg yolks, lightly beaten
  • 30g (1 1/8 ounces) of fine granulated sugar
  • 1 teaspoon of pure vanilla extract
  • 50ml (3 tablespoons plus 1 teaspoon) of whole milk
  • 75ml (5 tablespoons) of heavy cream or whipping cream
  • 5g (2 sheets) of bloomed gelatin leaves, softened in cold water for 10 to 15 minutes
  • 80g (2.82 ounces) of high-quality milk chocolate, finely chopped or grated
  • 180ml (3/4 cup plus 2 tablespoons) of cold heavy cream or whipping cream
  • 15g (1 tablespoon plus 1 teaspoon) of fine granulated sugar

For The Red Mirror Glaze:

  • 80g (2.82 ounces) of caster sugar or superfine sugar
  • 80g (3 ounces) of water
  • 80g (3 ounces) of glucose syrup or light corn syrup
  • 80g (3 ounces) of condensed milk
  • 5g (2 sheets) of bloomed gelatin leaves, softened in cold water for 10 to 15 minutes
  • 80g (2.82 ounces) couverture white chocolate, finely chopped or grated
  • Approximately half a teaspoon of food gel colorant in the shade "red"
  • A handful of organic desiccated coconut flakes, toasted and cooled
  • Some fresh berries such as raspberries, blueberries, strawberries etc., to decorate

Step-By-Step Guide

  1. Start by making the red berry jam. In a small saucepan, combine the strawberries, raspberries, sugar, lemon juice and pinch of salt and bring to a gentle simmer over medium-low heat. Allow the mixture to cook for 10 minutes or until thickened, stirring occasionally.
  2. Then add a pinch of cornstarch and stir until the jam thickens even more. Transfer the jam to a small bowl, allow it to cool completely and then chill it in the refrigerator for 1 hour before use.
  3. Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit). Then prepare a 9 inch round baking tin by lining it with a sheet of parchment paper.
  4. To make the chocolate sponge cake, whisk together the egg and milk in a medium bowl until light and fluffy. Add in the oil and mix until combined.
  5. In a separate bowl, sift together the flour and cocoa powder. Slowly add this dry mixture to the wet mixture and stir until just combined.
  6. In another bowl, whisk together the egg whites and sugar until stiff peaks form. Gently fold this meringue mixture into the cake batter in two batches until combined.
  7. Pour the cake batter into the prepared baking tin and bake for 15-20 minutes or until a skewer inserted into the center of the cake comes out clean.
  8. Allow the cake to cool in the tin for 10 minutes before transferring it onto a wire rack and allowing it to cool completely.
  9. To make the chocolate mousse, start by whisking together the egg yolks, sugar, vanilla extract and milk in a medium bowl until light and fluffy.
  10. In a separate bowl, whip the heavy cream until stiff peaks form. Set aside 1/3 of this whipped cream in the refrigerator for later use.
  11. Add the gelatin leaves to the egg yolk mixture and mix until combined before adding in the chopped chocolate. Mix until the chocolate has melted and the mixture is smooth.
  12. Gently fold in the remaining whipped cream into the chocolate mixture until combined before pouring it onto the cooled cake base. Place it in the refrigerator to chill and set for 1 hour or overnight, if desired.
  13. To make the mirror glaze, start by combining the sugar, water and glucose syrup in a medium saucepan. Heat up this mixture over low heat until the sugar has dissolved.
  14. Add the condensed milk to the saucepan and increase the heat to medium-high so that it comes to a gentle boil for about 2 minutes. Then remove from heat and set aside.
  15. Squeeze the excess water from the softened gelatin leaves and add them to the condensed milk mixture, stirring until it has dissolved completely.
  16. Add in the chopped white chocolate and stir until melted and the texture is smooth. Then, add in a few drops of red food coloring and stir to combine.
  17. Carefully pour the mirror glaze onto the mousse cake and spread it evenly with an offset spatula.
  18. Allow the glaze to cool and thicken before topping with some desiccated coconut flakes, fresh berries and a few more drops of red food coloring for decoration.

Tips & Tricks

  • For a more intense flavor, you can add some raspberry liqueur to the mirror glaze before pouring it onto the cake.
  • If the glaze is too thick, you can add in a tablespoon of warm water to thin it out.
  • For a richer flavor, you can also swirl some raspberry jam onto the mousse before pouring over the glaze.
  • Once you've mastered this recipe, you can experiment with different flavors like lemon or passionfruit or try different types of cakes like sponge or chiffon cakes instead—the possibilities are endless!
Red Berry Chocolate Mousse Cake. Red Mirror Glaze | Thy Than

The result will be an elegant yet delicious dessert that will impress anyone who tastes it! It's sweet but not too sweet; creamy but not too rich; tart but not too tart—it's simply perfect!

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So get ready to take your baking skills to new heights with this amazing mirror glaze mousse cake! Bon appétit!

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