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Jeremiah’s Two Tier Mirror Glaze Chocolate Cake (With Raspberry Coulis)

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This dramatic two-tier mirror glaze chocolate cake features rich chocolate layers infused with coffee, fluffy whipped ganache, and a vibrant raspberry coulis between tiers. Finished with a glossy mirror glaze, it’s a stunning dessert perfect for special occasions.

  • Author: Sophia
  • Prep Time: 1 hour
  • Cook Time: 40 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 16 to 20 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1/4 cup granulated sugar (for coulis)
  • 3 tablespoons lemon juice
  • 1 1/2 cups frozen raspberries
  • 6 cups all-purpose flour
  • 1 cup Dutch-process cocoa powder
  • 4 cups granulated sugar (for cake)
  • 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
  • 2 cups semi-sweet chocolate chips
  • 2 cups heavy whipping cream (for ganache)
  • 2/3 cup water
  • 2/3 cup heavy whipping cream (for glaze)
  • 1 cup cocoa powder
  • 1 cup plus 2 tablespoons granulated sugar (for glaze)
  • 2 1/2 tablespoons water (for blooming gelatin)
  • 4 teaspoons powdered gelatin

Instructions

  1. In a microwave-safe bowl, combine 1/4 cup sugar and lemon juice. Heat for 2 minutes, stirring every 10 seconds until sugar dissolves. Blend with frozen raspberries until smooth and strain. Chill until ready to use.
  2. Preheat oven to 350°F. Grease and line two 8-inch and two 6-inch round cake pans.
  3. In a large bowl, whisk flour, cocoa powder, 4 cups sugar, baking soda, and salt. In another bowl, mix coffee, vinegar, vanilla, and oil. Combine wet and dry ingredients until smooth. Divide batter among pans and bake for about 40 minutes. Cool completely.
  4. For ganache, place chocolate chips in a bowl. Heat cream until simmering, pour over chocolate, and cover for 2 minutes. Whisk until smooth and let cool. Whip with mixer until fluffy and pipeable.
  5. Bloom gelatin in 2 1/2 tbsp water for 5 minutes. In a saucepan, whisk remaining water and cocoa powder. Add a splash of cream, then the rest of the cream and sugar. Heat until boiling. Remove from heat, stir in gelatin, strain, and let cool for 2 hours.
  6. Place one 8-inch layer on a plate. Pipe ganache, create a border, and fill center with 2/3 of the coulis. Top with second 8-inch layer. Repeat with 6-inch layers. Crumb coat with ganache and chill for 1 hour.
  7. Smooth the ganache and place cake on a wire rack over a tray. Pour mirror glaze over cake, let it drip and set for 15–20 minutes. Pop air bubbles if needed. Transfer to serving plate.

Notes

  • Use bittersweet chocolate chips for a deeper chocolate flavor.
  • Substitute raspberry coulis with other berries for variation.
  • Sprinkle chopped dark chocolate or cocoa nibs for texture.
  • Cake layers can be made a day ahead and stored separately.
  • Do not freeze the fully glazed cake.

Nutrition

Find it online: https://savorymomskitchen.com/jeremiahs-two-tier-mirror-glaze-chocolate-cake-with-raspberry-coulis/