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Special Paradise Love Cake

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Adjust Servings:
For cake
2 Eggs
1.75 cups All purpose flour
0.25 cup Hershey's cocoa powder
2 cups Powdered sugar
1.5 tsp Baking powder
1.5 tsp Baking soda
1 tsp Salt
1cup Milk
1 cup Boiling water
2 tsp Vanilla extract
0.5 cup Vegetable oil
For frozen cake
1.5 cup Whipping cream
0.5 cup Homemade chocolate sauce Check our Homemade chocolate sauce recipe
For Mirror glaze
175 grams White chocolate
75 grams Water
150 grams Sugar
100 grams Condensed milk
10 grams Powdered gelatin
As per colour preference Gel food color (tomato red)
1 Unglazed frozen cake

Special Paradise Love Cake

  • Serves 10
  • Medium


  • For cake

  • For frozen cake

  • For Mirror glaze



     Special Paradise love Cake

For making your special occasion more special with our Special mirror glaze cake.

Mirror glaze is a stunning technique to decorate mousse cakes, entremets, and pastries. Deeply rooted in French tradition of haute pastry, this simple and easy technique will give your pastries a professional polish.




For chocolate sponge cake

Heat oven to 350 f. Grease and flour two 9-in. Heart baking pans.
Combine dry ingredients in large bowl. Take bowl add egg and sugar beat till thick. Atlest 10-15 mins. Then add milk, oil, vanila, beat on medium speed for 2 min stir in Boiling water. Then slowly slowly add dry Ingridients mix ( Batter will be thin). Pour into pans.
Bake 30-35 min or untill wooden pick inserted in center comes out clean. Cool 10 min. Remove from pans to wire racks. Cool completely.


For Freezing cake

Beat 1.5 cup whipping cream till fluffy. Add 1/2 cup chocolate sauce and mix well.

Now take the cake mould and place butter paper on all the side. Cut the cake into 2. And then cut each part little bit from the sides, so that it can be easily placed in a mould.
In a mould on a butter paper pour the beated cream. Now on it place 1 piece of cake. Pour the cream on sides. The cake should be completely covered from all the sides. Now keep the other piece of cake and pour the cream on the sides. And freeze the cake overnight.

Before poring the glaze on the cake make sure the cake is completely frozen. This will make it easier to handle and the glaze will set and cling to it immediately.


For Mirror glaze

Bloom the gelatin in cold water and set it aside while you heat the liquids
Bring the water, sugar & condensed milk to a gentle simmer.
Turn off the heat and stir the bloomed gelatin into the mixture. Pass the mixture through the sieve to remove any gelatin clumps. Pour the mixture over the chocolate until it dissolves.


This should take about 5-10 minutes for all of the chocolate to fully melt. Use an immersion blender fully submerged into the liquid to avoid introducing any air bubbles. Blend this until the entire mixture is smooth and homogenous.Blend the food dye into the mirror glaze


Allow the mirror glaze to cool to the target temperature, which is about 92°F (33°C). Make sure you stir periodically to prevent a film from forming on the top.

When the glaze is between 90°F and 94°F (32°C - 34°C), it is ready to be poured over the cake. At this point be very careful not to introduce bubbles since the glaze is very viscous and they will not pop on their own. You must manually pop them or strain the mixture through a sieve.


For setting the Glaze

Now keep the cake on a cake tray. Place the cake tray in a vessel as the glaze will fall down from the cake.

For glazing round cakes, pour the glaze in a circular motion from the center, then scrape off the top with a flat spatula.

Pour the mirror glaze over the top of the cake until it starts running down the sides
Gently use a spatula to scrape off the excess glaze.

Mirror glaze is ready. Decorate it and refrigerate it.



If glaze is left Refrigerate it can be used again.


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