This two-tier mirror glaze chocolate cake is a dramatic, bakery-style dessert made right at home. With deep chocolate layers infused with coffee, fluffy whipped ganache, and a bright raspberry coulis tucked between tiers, it delivers richness, balance, and visual wow-factor in every slice. Finished with a glossy mirror glaze, this cake feels luxurious and celebratory without being inaccessible.

Why You’ll Love This Recipe

This cake is perfect when you want a dessert that truly impresses. The chocolate flavor is intense and layered, the raspberry coulis cuts through the richness with a fresh tang, and the mirror glaze creates a smooth, reflective finish that looks professionally made. Despite its elegant appearance, each component is straightforward and achievable with simple techniques. It’s ideal for special occasions, celebrations, or anytime you want a statement dessert that tastes as incredible as it looks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Raspberry Coulis
1/4 cup granulated sugar
3 tablespoons lemon juice
1 1/2 cups frozen raspberries

Chocolate Cake
6 cups all-purpose flour
1 cup Dutch-process cocoa powder
4 cups granulated sugar
4 teaspoons baking soda
2 teaspoons salt
4 cups warm strong coffee or espresso
4 tablespoons white vinegar
2 tablespoons vanilla extract
1 1/3 cups vegetable oil

Whipped Chocolate Ganache
2 cups semi-sweet chocolate chips
2 cups heavy whipping cream

Mirror Glaze
2/3 cup water
2/3 cup heavy whipping cream
1 cup cocoa powder
1 cup plus 2 tablespoons granulated sugar
2 1/2 tablespoons water (for blooming gelatin)
4 teaspoons powdered gelatin

Directions

Begin with the raspberry coulis. In a microwave-safe bowl, combine the sugar and lemon juice. Heat for about 2 minutes, stirring every 10 seconds until the sugar dissolves. Blend the hot syrup with the frozen raspberries until completely smooth. Strain the mixture through a fine-mesh sieve to remove the seeds. Cover and refrigerate until ready to use.

Preheat the oven to 350°F. Grease and line two 8-inch round cake pans and two 6-inch round cake pans. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt. In a separate bowl, mix the warm coffee, vinegar, vanilla extract, and vegetable oil. Pour the wet ingredients into the dry ingredients and mix until fully combined. Divide the batter evenly among the four prepared pans. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.

To make the ganache, place the chocolate chips in a large heat-safe bowl. Heat the heavy cream in a saucepan over medium-high heat until it just begins to simmer. Pour the hot cream over the chocolate, cover the bowl, and let it sit for 2 minutes. Whisk until smooth, then cover and let the ganache cool to room temperature. Once cooled, whip it with an electric mixer until light, fluffy, and similar in texture to buttercream. Transfer to a piping bag.

For the mirror glaze, sprinkle the gelatin over 2 1/2 tablespoons of water and let it bloom for 5 minutes. In a saucepan, gently mix the remaining water and cocoa powder until smooth. Add a small splash of the cream and stir, then add the remaining cream and sugar. Heat over medium-high heat, stirring gently, until the mixture comes to a boil. Remove from heat, stir in the bloomed gelatin until fully dissolved, then strain the glaze. Cover with plastic wrap directly on the surface and let it cool at room temperature for about 2 hours.

To assemble, place one 8-inch cake layer on a cake plate. Pipe a layer of whipped ganache on top and smooth it evenly. Pipe a ganache border around the edge and fill the center with raspberry coulis, using about two-thirds of the total amount. Top with the second 8-inch layer. Repeat the process with the two 6-inch layers. Crumb coat the entire cake with a thin layer of ganache and chill for about 1 hour. Once chilled, smooth the exterior as evenly as possible.

Place the chilled cake on a wire rack set over a tray. Slowly pour the cooled mirror glaze over the top, allowing it to flow down the sides until fully coated. Pop any air bubbles with a toothpick. Let the glaze set for 15 to 20 minutes, then carefully transfer the cake to a serving plate.

Servings and timing

This recipe yields approximately 16 to 20 servings.
Prep time is about 1 hour.
Bake time is approximately 40 minutes.
Chilling and cooling time is about 3 hours.
Total time is roughly 4 hours and 40 minutes.

Variations

For a darker chocolate profile, use bittersweet chocolate chips in the ganache instead of semi-sweet.
You can substitute the raspberry coulis with strawberry or cherry coulis for a different fruit contrast.
For added texture, sprinkle finely chopped dark chocolate or cocoa nibs on top after the glaze sets.
If you prefer a single-tier cake, bake only the 8-inch layers and halve the filling quantities.

Storage/Reheating

Store the finished cake in the refrigerator, lightly covered, for up to 3 days. For best texture and flavor, allow slices to sit at room temperature for about 20 minutes before serving. This cake is not ideal for reheating, as the glaze and ganache are best enjoyed chilled or just slightly softened.

FAQs

Can I make this cake in advance?

Yes, the cake layers and coulis can be made a day ahead and stored separately in the refrigerator.

Does the coffee make the cake taste like coffee?

No, the coffee enhances the chocolate flavor without adding a noticeable coffee taste.

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work well, but frozen raspberries provide consistent sweetness and color year-round.

What if my mirror glaze is too thick?

Let it cool slightly longer or stir gently until it reaches a pourable consistency.

What if my mirror glaze is too thin?

Allow it to cool a bit more at room temperature before pouring.

Can I skip the gelatin?

Gelatin is essential for the glossy finish and proper setting of the mirror glaze.

Do I need a stand mixer?

No, a hand mixer works perfectly for whipping the ganache.

How do I prevent crumbs in the glaze?

A smooth crumb coat and proper chilling before glazing are key.

Can this cake be frozen?

The cake layers can be frozen before assembly, but the fully glazed cake does not freeze well.

What pan sizes are required?

Two 8-inch round pans and two 6-inch round pans are needed for the full two-tier effect.

Conclusion

This two-tier mirror glaze chocolate cake with raspberry coulis is a true showstopper that delivers on both flavor and presentation. Rich chocolate layers, light whipped ganache, and vibrant fruit filling come together under a flawless glossy finish. It’s an unforgettable dessert that proves you can create a stunning, celebration-worthy cake right in your own kitchen.

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