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This month: Chocolate Glazed Cakes

This month we’re mastering two delicious chocolate glazed cakes.

Whilst I’ll admit a mirror glaze creates the ultimate shine, a chocolate ganache glaze is much quicker to make and gives cakes a more intense chocolate flavour, whilst still achieving a glossy finish.

I’ve created two different chocolate glazes this month. A thicker one for Tier 1 as a simple topping, and a runnier one for Tier 2 to glaze the entire cake, creating a professional entremet style finish.

Tier 1

A childhood favourite of mine, a Boston cream pie often comes as a donut, but it’s also fantastic in cake form. It starts with two layers of vanilla sponge, which are filled with a thick layer of smooth vanilla crème pâtissière. The cake is then finished with a thin chocolate glaze.The beauty in the cake lies in how it is layered in the tin, and using acetate really helps to get a smooth, clean finish.

Tier 2

This is a new and improved version of my original Sachertorte. It has 2 layers of chocolate financier (which is delicious baked on its own too!), with a layer of raspberry compote in the centre. We then sandwich that in a chocolate mousse which uses a pâte à bombe base. The whole thing is frozen and finished with a shiny chocolate ganache glaze. I’d recommend a good quality hand blender for this glaze, to avoid adding too many air bubbles.

If you have any questions, please email me or ask them on the private Facebook group. As always, I’d love to see your creations!

Matt x