1 – 5 or 6 inch chocolate cake

1 cup – whipped cream

Simple Syrup:
3 tbsp. – sugar
3 tbsp. – water

Chocolate Mirror Glaze:
100g – sweetened condensed milk
175g – semisweet chocolate, cut in small pieces
3/4 cup – sugar
100ml – water
1 tbsp. – gelatin powder
1/4 cup – cold water
3 tbsp. – unsweetened cocoa powder

1. Divide the chocolate cake into 3 layers.
Place each layer and soak with simple syrup and add a layer of whipped cream. You can use white chocolate mousse or jam instead of the cream. Frost the cake completely with the whipped cream. Cover and place in the freezer for atleast 3 hours or overnight is best.
2. While the cake is chilling make the mirror glaze. In a small bowl place the gelatin and 1/4 cup cold water and let swell for 5-10 minutes. Place the chocolate in a bowl and set aside. Into a sauce pan add the water, sugar, condensed milk and cocoa powder. Bring it just to a boil and remove from heat. Stir in the bloomed gelatin until dissolved.
3. Pour the hot cocoa mixture over the chocolate. Let sit for about 5 minutes until the chocolate is melted. Mix until smooth. Strain the mixture and let it cool before pouring over the frozen cake.
4. Take the cake out of the freezer and place it over a rack or simply on a bowl placed over a parchment paper lined baking sheet to collect the excess. Pour the glaze on top and edges of the cake. Use an offset spatula to remove the drips and decorate the bottom of the cake with grated chocolate or chocolate vermicelli.
5. Transfer the cake to a serving platter and refrigerate for several hours to defrost the cake and set the glaze. Before serving decorate the cake with any decorations of your choice. Here I have used fondant flowers. You can also use fresh strawberries and white chocolate curls if desired.