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Chocolate and Orange Mousse Cake: A Slice of Citrusy Chocolate Heaven

Hey there, fellow dessert aficionados and flavor explorers! Today, we're about to embark on a culinary journey that combines the richness of chocolate with the zesty brightness of orange. Yes, you guessed it - we're making a delectable Chocolate and Orange Mousse Cake. 🍫🍊

I stumbled upon this delightful recipe on Cotta, and I'm thrilled to share it with you. This dessert is the perfect balance of indulgence and refreshment, making it an ideal treat for any occasion.

So, grab your apron, gather your ingredients, and let's dive into creating this heavenly chocolate and orange masterpiece together.


For the Chocolate Sponge Cake:

  • 3 large eggs
  • 1 cup granulated sugar
  • 1/3 cup warm water
  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt

For the Chocolate and Orange Mousse:

  • 200g dark chocolate, chopped
  • 1 1/4 cups heavy cream, divided
  • 2 tsp gelatin powder
  • 3 tbsp cold water
  • 2 tbsp orange zest
  • 1/3 cup fresh orange juice
  • 1/4 cup powdered sugar

For the Chocolate Ganache:

  • 100g dark chocolate, chopped
  • 1/2 cup heavy cream

For Garnish:

  • Orange slices, chocolate shavings, or zest


1. Bake the Chocolate Sponge Cake:

- Preheat your oven to 350°F (175°C).

- Grease and line a 9-inch (23 cm) round cake pan.

- In a mixing bowl, beat the eggs and granulated sugar until thick and pale.

- Gradually add the warm water while continuing to beat.

- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.

- Gently fold the dry ingredients into the egg mixture until well combined.

- Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

- Allow the cake to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.

2. Prepare the Chocolate and Orange Mousse:

- In a heatproof bowl, melt the chopped dark chocolate using a double boiler or in the microwave in 30-second intervals. Let it cool slightly.

- In a small bowl, sprinkle gelatin over cold water and let it sit for a few minutes to bloom.

- In a saucepan, heat 1/4 cup of heavy cream until hot but not boiling. Remove it from the heat and stir in the bloomed gelatin until fully dissolved.

- In a mixing bowl, combine the melted chocolate, orange zest, fresh orange juice, and powdered sugar.

- Stir in the gelatin-cream mixture.

- In a separate bowl, whip the remaining 1 cup of heavy cream until stiff peaks form.

- Gently fold the whipped cream into the chocolate-orange mixture until smooth and well combined.

3. Assemble the Cake:

- Place the cooled chocolate sponge cake in the bottom of a springform pan.

- Pour the chocolate and orange mousse over the cake layer.

- Smooth the top with a spatula and refrigerate for at least 4 hours, or until set.

4. Make the Chocolate Ganache:

- In a heatproof bowl, melt the chopped dark chocolate and 1/2 cup of heavy cream using a double boiler or in the microwave in 30-second intervals. Stir until smooth.

- Allow the ganache to cool slightly, then pour it over the set mousse layer.

5. Garnish and Serve:

- Before serving, decorate the cake with orange slices, chocolate shavings, or additional orange zest.

- Slice and savor each bite of this delightful Chocolate and Orange Mousse Cake.

The result? A Chocolate and Orange Mousse Cake that's a symphony of flavors and textures. The light and airy mousse is beautifully complemented by the bold richness of dark chocolate and the bright, citrusy notes of orange.

So, bring a touch of sophistication to your dessert table with this elegant creation. It's a slice of citrusy chocolate heaven that's bound to impress your guests and leave them craving for more. Happy baking and indulging! 🍫🍊

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