12 Serves
87 Mins
Preheat your oven to 175°C and grease a round cake pan.
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
79 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
75 mg / 1,250 mgPotassium
221 mg / 4,700 mgSodium
289 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
1 g / 28 gSugar
37 g / 50 gSaturated Fat
8 g / 20 gCholesterol
40 mg / 300 mgCaffeine
5 mgNet Carbs
58 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, sugar, and baking powder.
Using an electric mixer, cream the butter and sugar until light and fluffy, then beat in the eggs one at a time.
Gradually incorporate the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
Prepare the mirror glaze by heating cream, sugar, and chocolate, then stir in gelatin and food coloring. Use an immersion blender to emulsify, then cool to the target temperature before pouring over the chilled cake.
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Danish