Name: Mirror glaze coffee mousse cake recipe by Pooja Jena at BetterButter
Prep time: 180 min
Total time: 180 min
Yield: 10
Ingredients: For chocolate cake:; Maida 1 1/4 cup; Cocoa powder 1/4 cup; Sugar 1 cup; Baking soda 2 tspn; Vanilla essence 2 tspn; Egg 2; Canola oil 1/2 cup; Brewed coffee 1/2 cup; For coffee mousse:; Egg yolk 2; 1/2 cup sugar; 1 1/2 tbspn cornstarch; 2/3 cup warm milk; 1/2 tspn vanilla extract; 1 tbspn instant coffee; 1/2 tbspn gelatin powder; 2 tbspn cold water for gelatin; 1 cup whipping cream; For mirror glaze:; 3.5 oz or 100 gms condensed milk; 6 oz or 175 gms chocolate chip; 3/4 cup sugar; 100 ml water; 1 tbspn gelatin powder; 1/4 cup cold water; 3 tbspn cocoa powder

Ingredients Serving: 10

For chocolate cake:
Maida 1 1/4 cup
Cocoa powder 1/4 cup
Sugar 1 cup
Baking soda 2 tspn
Vanilla essence 2 tspn
Egg 2
Canola oil 1/2 cup
Brewed coffee 1/2 cup
For coffee mousse:
Egg yolk 2
1/2 cup sugar
1 1/2 tbspn cornstarch
2/3 cup warm milk
1/2 tspn vanilla extract
1 tbspn instant coffee
1/2 tbspn gelatin powder
2 tbspn cold water for gelatin
1 cup whipping cream
For mirror glaze:
3.5 oz or 100 gms condensed milk
6 oz or 175 gms chocolate chip
3/4 cup sugar
100 ml water
1 tbspn gelatin powder
1/4 cup cold water
3 tbspn cocoa powder

Instructions

For cake. Sieve all the dry ingredients. Then add all the liquid ingredients and beat it. Grease a 8 inch cake tin and place butter paper at bottom. Pour the cake mixture. It is of watery consistency. Bake it for 32 mins at 180 degree centigrade.
When the cake is done let it cool in that pan. I have used spring pan.
Let's start making mousse. Stir egg yolk with sugar until creamy and pale yellow. Stir in cornstarch.
Now whisk warm milk in it. Place this mixture in a saucepan and stir continuously over low heat. When it thickens take it out.
Add vanilla essence and instant coffee in it and mix it. Now soak gelatin in cold water for 5-10 mins. Place over low heat until gelatin dissolves. Then pour it over the coffee mixture and mix it.
Whip the cold whipping cream until peak forms. Gently fold the cream with coffee mixture.
When done. Pour this over the cake. Cover it and refrigerate for 6 hours. I kept it overnight.
Let's prepare glaze. In a bowl soak gelatin and 1/4 cup cold water.
Place water,sugar,cocoa powder and condensed milk in a saucepan. Bring it just boil and remove from heat. Stir in the bloomed gelatin until it is dissolved.
Pour this mixture over chocolate chips. Blend this mixture. This mixture should be warm when you pour over the cake.
Remove the cake from spring pan. Place in over a small jar and below keep a big tray.
Now pour this chocolate glaze over the cake. Use a spatula to remove the drips. Now refrigerate it for 1 hour. Your cake is ready to serve.

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