準備材料，先製作慕斯部分：將7g的吉利丁粉均勻灑在50g的水上泡發備用。Prepare the ingredients and start with the mousse layer:
Sprinkle 7 g of gelatin powder evenly over 50 g of water, and let it mix.

中火將50g黑巧克力隔水融化後，先加25g鮮奶油拌勻，最後加50g的牛奶，5g的糖和一半的吉利丁拌勻，關火後加5g白酒拌勻，放涼備用。Melt 50 g of dark chocolate over a double boiler on medium heat. Stir in 25 g of heavy cream until smooth, then add 50 g of milk, 5 g of sugar, and half of the bloomed gelatin, mixing well.
Remove from heat, add 5 g of white wine, stir to combine, and let cool.

中火將50g白巧克力隔水融化後，先加25g鮮奶油拌勻，最後加50g的牛奶、檸檬皮和一半的吉利丁拌勻，放涼備用。Melt 50 g of white chocolate over a double boiler on medium heat.
Stir in 25 g of heavy cream until smooth, then add 50 g of milk, the lemon zest, and the remaining half of the bloomed gelatin, mixing well.
Let it cool and set aside.

將250g鮮奶油打發成中性發泡，先取一半，分成2～3次與黑巧克力醬混合成黑慕斯，另一半也同樣的與白巧克力醬混合成白慕斯（巧克力醬要放涼再混合才不會消泡）。Whip 250 g of heavy cream to medium peaks. Take half of it and gradually fold it (in 2–3 additions) into the dark chocolate mixture to make the dark mousse. Fold the remaining half into the white chocolate mixture to make the white mousse.
(Make sure the chocolate mixtures have cooled before mixing, or the whipped cream will deflate.)

制作蛋糕體：將慕斯和海綿蛋糕片放入模具，並進冰箱冷凍四小時以上，蛋糕體就都完成了（順序：白慕斯→蛋糕→黑慕斯→蛋糕→黑慕斯）。To assemble the cake base: layer the mousses and sponge cake slices in the mold, then freeze for at least 4 hours until set.
(The layering order is: white mousse → cake → dark mousse → cake → dark mousse.)

鍋中倒入70g煉乳、110g玉米糖漿、110g水攪拌，中火加熱至微沸騰就關火。In a saucepan, combine 70 g of condensed milk, 110 g of corn syrup, and 110 g of water. Stir and heat over medium heat until it just begins to simmer, then remove from heat.

將100g白巧克力倒入鍋中放置一分鐘後攪拌至融化，然後再加入泡發的吉利丁拌勻。Add 100 g of white chocolate to the saucepan, let it sit for one minute, then stir until fully melted.
Next, add the bloomed gelatin and mix until completely combined.

將淋面醬依喜好，分成幾份後加食用色素調色（如果有氣泡可以用保鮮膜貼一下表面再揭開）。Divide the mirror glaze into portions as desired and tint each with food coloring.
(If bubbles appear, press plastic wrap directly onto the surface and then peel it off to remove them.)

取一大鍋，上面架上碗，將步驟7的蛋糕取出脫模，並放在碗上準備淋醬。Place a large pot underneath and set a bowl or stand on top. Remove the cake from the mold (Step 7) and place it on the bowl, ready for glazing.

確認淋面醬溫度在35-31度間，依喜好往蛋糕上淋，等淋面不在流動後，用刀將底部淋醬向蛋糕中心刮除，進冰箱冷藏2小時鏡面蛋糕就完成啦！Make sure the mirror glaze is between 31–35°C (88–95°F). Pour it over the cake in your desired pattern. Once the glaze stops flowing, use a knife to gently scrape the excess glaze from the bottom toward the center of the cake. Refrigerate for 2 hours, and your mirror glaze cake is ready! ✨