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Mirror Glaze Cake with Easy White Chocolate Mousse
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Mirror Glaze Cake with Easy White Chocolate Mousse

8 Hr(s) 50 Min(s)
50 Min(s) Prep
8 Hr(s) Cook
Stun your guests with a beautiful mirror glaze cake! This reflective Mirror Glaze Cake with Easy White Chocolate Mousse is a showstopper for any occasion!
What You Need
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16 servings
Original recipe yields 16 servings
3 pkg. (4 oz. each) BAKER'S White Chocolate, divided
2 cups whipping cream
1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
1 round chocolate cake layer (8 inch), cooled
2 env. (1/4 oz. each) KNOX Unflavored Gelatine
1 cup water, divided
1 cup sugar
2/3 cup canned sweetened condensed milk
gel food colorings (2 different colors)
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Let's Make It
1
Melt 1 pkg. chocolate as directed on label; cool completely.
2
Beat whipping cream, dry pudding mix and melted chocolate in large bowl with mixer on high speed until mixture forms stiff peaks.
3
Place cake on center of bottom of 9-inch springform pan. Spoon enough of the whipped cream mixture into pan to completely fill in space between cake and rim of pan. Spread remaining whipped cream mixture into even layer over top of cake.
4
Freeze 6 hours or until firm.
5
Sprinkle gelatine over 1/2 cup water in small bowl; set aside. Mix sugar, condensed milk and remaining water in saucepan until blended. Bring to boil, stirring constantly. Add gelatine; cook 1 to 2 min. or until gelatine is completely dissolved, stirring constantly.
6
Break remaining white chocolate into small pieces; place in medium bowl. Add gelatine mixture; let stand 5 min. Gently stir until chocolate is completely melted and mixture is well blended.
7
Pour 1/4 cup chocolate glaze into each of 2 small bowls; tint glaze in each bowl with different color food coloring. Cover with plastic wrap, pressing wrap directly onto surface of glaze to prevent skins from forming on tops. Let stand at room temperature 1-1/2 hours or until glaze is cooled to 93ºF to 96ºF when tested with instant-read or candy thermometer.
8
Meanwhile, tint remaining glaze with food coloring to desired shade; pour through fine-mesh strainer into separate bowl. Cover with plastic wrap, pressing wrap directly onto surface of glaze. Let stand at room temperature 1-1/2 hours or until ready to use.
9
Run knife around rim of pan to loosen dessert; remove rim. Smooth side of dessert, if necessary. Invert empty small bowl (8-inch diameter or less) onto rimmed baking sheet; top with dessert. Slowly pour large bowl of chocolate glaze over dessert, completely covering dessert with glaze. Use spoon to drizzle remaining glazes over dessert. Refrigerate 30 min. or until glazes are firm. Discard glaze drippings from baking sheet.
Kitchen Tips
Tip 1
Size Wise
Enjoy a serving of this showstopping dessert on occasion, but keep portion size in mind. One dessert makes enough for 16 servings.
Tip 2
How to Store
Keep glazed dessert refrigerated.
Nutrition
Calories
360
Calories From Fat
0
% Daily Value*
Total Fat 23g
29%
Saturated Fat 11g
55%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 230mg
10%
Total Carbohydrates 37g
13%
Dietary Fibers 0g
Sugars 32g
64%
Protein 4g
8%
Vitamin A
15%
Vitamin C
0%
Calcium
8%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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