Chocolate 'Mirror' Heart Cake

by Anthony Marshall

Anthony says ‘This chocolate cake is perfect for Mother’s Day, birthdays and celebrations. Unfortunately, I lost my mum 4 years ago so I think Mother’s Day is really important. If you’ve got a close family, there’s nothing better than taking your mum somewhere special or making her a special cake as a treat.’

‘One thing you find is that, as your parents get older, they’ve spent all this time looking after you and, as they get much older, the cycle changes and you end up looking after them. So, if you’ve got great parents, you want to give it back, don’t you?! I think Mother’s Day is really important. It’s a special day.’

‘At the hotel, we personalise all of the cake designs to make them more special. We can write her name on it, a special picture, whatever you like. There’s nothing better than saying to your mum ‘thank you!’ and I think this says it perfectly.’ 


Ingredients

Chocolate sponge
315g Caster sugar
125g Butter
185g Whole eggs
315g Flour
65g Cocoa powder
6g Baking powder
250g Milk

Chocolate mousse
250g Dark chocolate
250g Double cream
50g Caster sugar
5g Gelatine (dissolved in a little water)
250g Double cream

Chocolate glaze
435g Water
575g Sugar
325g Double cream
185g Cocoa powder
30g Gelatine (dissolved in a little water)

Mirror glaze
200g Water
200g Sugar
10g Gelatine (dissolved in a little water)
25g Timoline
25g Glucose

Gold garnish
2.5g Gold powder
10g Alcohol

Sugar garnish
200g Osomalt
20g Water
Mix the ingredients above with the colour(s) of your choice below:
5g Red colouring
5g White colouring
5g Green colouring

Chocolate garnish
200g Dark chocolate
5g Gold powder

Other ingredients
Raspberries (to use when layering the cake)
Pre-brought fresh semi-liquid marzipan (to use when layering the cake)


Method

To make the chocolate cake:
1. Preheat the oven to 160°C.
2. Cream together the butter and sugar.
3. Slowly incorporate the eggs.
4. Fold in the flour, cocoa powder and baking powder.
5. Mix in the milk.
6. Pour into a non-stick baking tray (lightly greased with butter) and cook for 15mins.

To make the chocolate mouse:
1. Place the first 250g of cream in a saucepan, along with the sugar. Bring to the boil; then add the gelatine.
2. Place the chocolate in a mixing bowl and pour the warm liquid over it. Leave to cool.
3. In a separate bowl, semi-whip the rest of the cream and fold it into the chocolate mix. Leave to cool in the fridge.

To make the chocolate glaze: 
1. 
Pour the water, sugar and cream into a saucepan. Bring to the boil.
2. In a cup, add the cocoa powder and pour over some of the warm liquid. Stir to combine. Then pour the cocoa liquid back into the saucepan with the rest of the mixture. Stir to combine.
3. Add the gelatine. Cook for a further 2mins.
4. Remove from the heat and strain the glaze through a chinois. Leave to cool.

To make the mirror glaze:
1. 
Put all of the ingredients (except the gelatine) into a saucepan. Bring to a boil.
2. Add the dissolved gelatine. Mix well. 
3. A foam will have formed, skim this from the mix. 
4. Pour the glaze into a clean lidded container. 
5. Leave in the fridge to chill overnight.

To make the gold garnish:
1.
 Mix together the gold powder and alcohol.

To make the sugar garnish:
1. 
Put the isomalt and water into a saucepan. Bring to a boil (until the temperature reaches 170°C), then add the colouring. Mix well.
2. Pour the cooked sugar onto a silicone mat.
3. Use sugar gloves (very important!) to cool each sugar. As you do this, use both hands to repeatedly pull the sugar, allowing the air to get into it.
4. Use 3 different sugar colours and divide them to form 6 finger sized strips. Hold them in a straight line next to each other. 
5. Stick the strips together and stretch them out as far as you can. 
6. When you’ve gone as far as you can, place the ends of the sugar length together, cut in the middle of the length using sharp kitchen scissors.
7. Place the 2 new lengths together, side by side, to form a new, wider row. Stick together. Then begin to stretch the sugar again.
8. Repeat this 3 times. 
9. You can now use the sugar to be creative. Break it into shards, create bows, do anything you like. Then allow it to sit and set.

To make the chocolate garnish:
1. 
Melt the chocolate to 45°C. 
2. Pour onto a marble table (or cool clean work surface if you’re at home). Cool to 28°C. Then increase the heat back up to 31°C.
3. Brush the plastic mat with the gold powder and spread the tempered chocolate on top.
4. Allow the chocolate to set slightly. Then cut into squares.

To put the cake together:
1. 
Place a layer of sponge inside a heart shaped mould. 
2. Spread some chocolate mousse on top and sprinkle over some raspberries. 
3. Add another layer of sponge and another layer of mousse and raspberries. Repeat until the mould is full. (Important: the last layer you place should be sponge.)
4. Leave in the fridge to set.
5. Place the cake on a metal rack. Once set, use a rubber spatula to cover the cake with an even layer of marzipan.
6. Pour over a layer of chocolate glaze. Freeze for 15mins.
7. Remove from the freezer. Pour over another layer of the chocolate glaze. Freeze again.
8. Remove from the freezer. Pour over a layer of mirror glaze and place the cake on a cake board.
9. Allow to set slightly.
10. Decorate the top of the chocolate with 2 lines of gold mix. (Tip: We think 2 lines that travel over the top of the cake and down the sides looks really effective, as does an astro/space dust effect, but you can do any design you like.)  
11. Place the chocolate squares around the edges at the base of the cake.
12. Place your sugar work on top.

Serves 10


Anthony Marshall is the Executive Chef at The Hilton Hotel, Park Lane. 




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