Chocolate and Orange Mousse Cake Recipe

A chocolate orange mousse cake with some fresh pieces of oranges on top

Ingredients

Sponge

175 g/ 6 oz/ ¾ cup of butter

75 g/ 6 oz/ ¾ cup of caster (superfine) sugar

4 eggs, lightly beaten

200 g/ 7 oz/ 1¾ cups of self-raising flour

1 tbsp cocoa powder

50 g/ 1¾ oz of dark orange-flavored chocolate, melted

ORANGE MOUSSE

2 eggs, separated

50 g/ 1¾ oz/ 4 tbsp of caster (superfine) sugar

200 ml/ 7fl oz/ ¾ cup of freshly squeezed orange juice

3 tbsp water

300 ml/ ½ pint/ 1¼ cups of double (heavy) cream

peeled orange slices, to decorate

Preparation

Grease a 20 cm/ 8 inch spring form cake tin (pan) and and line the base. Beat the butter and sugar in a bowl until light and fluffy.
Gradually add the eggs, beating well after each addition.
Sieve (strain) together the cocoa and flour and fold into the cake mixture.
Fold in the chocolate.
Pour into the prepared tin (pan) and level the top.
Bake in a preheated oven, 180°C/350°F/Gas Mark 4, for 40 minutes or until springy to the touch.
Leave to cool for 5 minutes in the tin (pan), then turn out and leave to cool completely on a wire rack.
Cut the cold cake into 2 layers.
To make the orange mousse, beat the egg yolks and sugar until light, then whisk in the orange juice.
Sprinkle the gelatin over the water in a small bowl and allow to go spongy, then place over a pan of hot water and stir until dissolved.
Stir into the mousse.
Whip the cream until holding its shape, reserve a little for decoration and fold the rest into the mousse.
Whisk the egg whites until standing in soft peaks, then fold in.
Leave in a cool place until starting to set, stirring occasionally.
Place half of the cake in the tin (pan).
Pour in the mousse and press the second cake layer on top.
Chill until set.
Transfer to a dish, pipe cream rosettes on the top and arrange orange slices in the centre.

	Chocolate and Orange Mousse Cake Recipe

	Ingredients Sponge 175 g/ 6 oz/ ¾ cup of butter 75 g/ 6 oz/ ¾ cup of caster (superfine) sugar 4 eggs, lightly beaten 200 g/ 7 oz/ 1¾ cups of self-raising flour 1 tbsp cocoa powder 50 g/ 1¾ oz of dark orange-flavored chocolate, melted ORANGE MOUSSE 2 eggs, separated 50 g/ 1¾ oz/ 4 tbsp of caster (superfine) sugar 200 ml/ 7fl oz/ ¾ cup of freshly squeezed orange juice 3 tbsp water 300 ml/ ½ pint/ 1¼ cups of double (heavy) cream peeled orange slices, to decorate Preparation Grease a 20 cm/ 8 inch spring form cake tin (pan) and and line the base. Beat the butter and sugar in a bowl until light and fluffy. Gradually add the eggs, beating well after each addition. Sieve (strain) together the cocoa and flour and fold into the cake mixture. Fold in the chocolate. Pour into the prepared tin (pan) and level the top. Bake in a preheated oven, 180°C/350°F/Gas Mark 4, for 40 minutes or until springy to the touch. Leave to cool for 5 minutes in the tin (pan), then turn out and leave to cool completely on a wire rack. Cut the cold cake into 2 layers. To make the orange mousse, beat the egg yolks and sugar until light, then whisk in the orange juice. Sprinkle the gelatin over the water in a small bowl and allow to go spongy, then place over a pan of hot water and stir until dissolved. Stir into the mousse. Whip the cream until holding its shape, reserve a little for decoration and fold the rest into the mousse. Whisk the egg whites until standing in soft peaks, then fold in. Leave in a cool place until starting to set, stirring occasionally. Place half of the cake in the tin (pan). Pour in the mousse and press the second cake layer on top. Chill until set. Transfer to a dish, pipe cream rosettes on the top and arrange orange slices in the centre.

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