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📝 Ingredients

For the Chocolate Cake Base

• 1 cup (120g) all-purpose flour

• ½ cup (50g) cocoa powder

• 1 tsp baking powder

• ½ tsp baking soda

• Pinch of salt

• ½ cup (120ml) vegetable oil (or melted butter)

• ¾ cup (150g) sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup (120ml) milk

• ½ cup (120ml) hot coffee (or hot water)

For the Ganache Filling

• 200g dark chocolate (chopped)

• 200ml heavy cream

For the Mirror Glaze

• 150g dark chocolate (chopped)

• 100g sugar

• 50g cocoa powder

• 120ml water

• 100ml heavy cream

• 6g gelatin sheets (or 2 tsp gelatin powder + 2 tbsp water)

Optional Decoration

• Chocolate curls, flakes, or shavings

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🍰 Instructions

1. Bake the Cake

1. Preheat oven to 170°C (340°F). Grease and line a 9-inch square or round cake pan.

2. In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, beat together sugar, eggs, oil, and vanilla until fluffy.

4. Mix in milk, then gradually add dry ingredients.

5. Stir in hot coffee (the batter will be thin, but that’s okay).

6. Pour into pan and bake for 25–30 minutes or until a toothpick comes out clean.

7. Let cool completely, then cut into small round cakes with a pastry cutter.

2. Make the Ganache Filling

1. Heat cream until steaming, pour over chopped chocolate.

2. Let sit for 2 mins, then stir until smooth.

3. Chill until spreadable, then fill and stack mini cakes.

3. Prepare the Mirror Glaze

1. Bloom gelatin in cold water (5 minutes).

2. In a saucepan, bring water, sugar, cocoa, and cream to a boil.

3. Remove from heat, add gelatin, and whisk until smooth.

4. Let cool to about 35°C (warm but pourable).

4. Assemble & Decorate

1. Place chilled mini cakes on a wire rack with tray underneath.

2. Pour mirror glaze evenly over each cake until fully coated.

3. Decorate with chocolate curls or shavings.

4. Chill for at least 1 hour before serving.