Experience the perfect blend of chocolate and orange with this divine recipe for Chocolate Orange Mousse Cake. This delightful dessert combines a moist and soft brownie base with a light and airy orange mousse, all topped off with a luxurious chocolate ganache.
Whether you’re a chocolate lover, an orange enthusiast, or simply someone who appreciates a show-stopping dessert, this Chocolate Orange Mousse Cake is sure to impress. It’s an ideal choice for special occasions, dinner parties, or when you’re craving something truly indulgent.
Prep time: 45mins | Cook time: 23mins | Yield: 8-10 servings
Step-by-Step Video Recipe:
Written Recipe:
Chocolate Orange Mousse Cake
Yield:
8-10 servings
Prep Time:
45 minutes
Cook Time:
23 minutes
Chocolate Orange Mousse Cake. This delightful dessert combines a moist and soft brownie base with a light and airy orange mousse, all topped off with a luxurious chocolate ganache.
Ingredients
For the Brownie:
- 1/2 cup (113g) Unsalted butter
- 1/3 cup (30g) Unsweetened cocoa powder
- 3/4 cup (150g) Granulated sugar
- 1/2 tsp Vanilla extract
- 1 Tbsp Orange Zest (only the orange peel, not the white pith)
- 2 large eggs at room temperature
- 1/2 cup (60g) All-purpose flour
- 1/2 tsp (2g) Baking powder
- 1/4 tsp (1g) Salt
For the Mousse:
- 200g (about 1 1/3 cups) White chocolate, chopped or chips
- 1 1/2 Tbsp (22g) Water
- 1 tsp (4g) Powdered gelatin, unflavored
- 1/3 cup (80g) Orange juice, slightly warm
- 1 cup (240g) Heavy cream, cold
For the Chocolate Ganache:
- 120g (about 3/4 cup) Milk chocolate (20-30% cocoa solids)
- 1/4 cup (60g) Heavy cream (bring to room temp)
- 45g White chocolate
- 1 Tbsp Heavy cream (bring to room temp)
Instructions
For the Brownie:
- Begin by preparing the brownie base. Grease a 7-inch (18cm) round pan with a removable bottom using vegetable oil or cooking spray. Ensure the pan is about 3-inch (7cm) deep. Set it aside.
- Preheat your oven to 350°F (180°C) for about 5 minutes before baking the cake.
- In a large bowl, melt the butter using a double boiler or microwave for 30-60 seconds. Add the cocoa powder, sugar, vanilla, and orange zest. Whisk until fully dissolved. Allow the mixture to cool for a few minutes at room temperature, if it's too hot, before adding the eggs.
- Gently whisk in the eggs until well combined, being careful not to overmix because we don’t want to add air to the mixture.
- Sift the flour, baking powder, and salt into the bowl. Stir gently until just combined.
- Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking.
- Once done, let the brownie cool to room temperature in the pan.
For the Mousse:
- Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Set it aside while you prepare the gelatin.
- Sprinkle the gelatin over the water, stirring until fully dissolved. Allow it to sit at room temperature for 2-3 minutes to bloom. The gelatin will absorb the water and become a gel. Microwave the gelatin for 10 seconds to melt it, being careful not to overheat, or the gelatin will lose its setting power.
- Add the melted gelatin and orange juice to the melted chocolate, stirring until completely dissolved and smooth. Ensure all the ingredients are slightly warm for proper incorporation. Let the mixture cool to room temperature before adding the whipped cream.
- In a separate bowl, beat the cold heavy cream until soft peaks form.
- Gently fold the whipped cream into the chocolate mixture in two additions.
- Run a small spatula or knife around the brownie in the pan for easier unmolding later.
- Pour the mousse over the cooled brownie and smooth the top.
- Refrigerate for approximately one hour until the mousse is firm enough to support the ganache topping.
For the Chocolate Ganache:
- Prepare the chocolate ganache by combining the milk chocolate and 1/4 cup of heavy cream in a medium bowl. Melt the mixture using a double boiler or microwave in 30-second intervals, stirring until smooth. Set it aside.
- Repeat the process with the white chocolate and 1 tablespoon of heavy cream. Pour the white chocolate ganache into a small piping bag.
- Spread the milk chocolate ganache over the mousse, then create a spiral decoration on top using the white chocolate ganache.
- Use a skewer or toothpick to make a zigzag movement from the center to the edges, creating a beautiful pattern.
- Refrigerate the dessert for at least 6 hours or overnight. Keep it refrigerated until serving time.
