Moist Chocolate Cake with Orange Mousse

Instructions

For the Chocolate Cake:

1. Line a 7-in (18cm) round pan with parchment paper. Set it aside. 
2. Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake. 
3. Combine the milk and oil in a large bowl. Microwave for about 40-60 seconds or until warm. 
4. Add the cocoa powder and, using a wire whisk, mix until completely dissolved.
5. Add the yogurt, sugar, vanilla, and orange zest. Whisk until well combined.
6. Whisk in the egg until well combined and smooth. 
7. Sift the flour, baking powder, baking soda, and salt over the mixture. Whisk gently until just combined. Don’t overmix the flour. 
8. Pour the batter into the prepared pan and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
9. Let it cool completely at room temperature, level the top, and cut the cake into two layers. Set it aside. 

For the Orange Mousse:

1. Melt the white chocolate using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth. 
2. Heat the orange juice for a few seconds just until slightly warm. Pour it over the melted chocolate and mix using a wire whisk until well combined. Set it aside at room temperature while making the gelatin mixture. 
3. Pour the water into a small bowl and sprinkle the gelatin on top. Stir until completely dissolved and let it sit at room temperature for about 5 minutes to bloom. The gelatin will absorb the water and become a gel. Microwave it for about 10 seconds to melt the gelatin. Do not overheat, or the gelatin will lose its setting power. 
4. Pour the melted gelatin slightly warm into the chocolate mixture and whisk until well combined and smooth. 
5. Stir in the orange zest. 
6. Let it cool completely at room temperature before adding the whipped cream. 
7. Using an electric mixer fitted with the whisk attachment beat the cold heavy cream until stiff peaks form. Don’t overmix, or the cream will become buttery. 
8. Gently fold the whipped cream into the chocolate mixture (at room temperature) in two or three additions. 

Assembling the cake:

1. Place the first cake layer onto a serving plate. Tightly adjust an acetate collar or cake ring around the cake. 
2. Spread half of the mousse over the cake, place the second cake layer on top, and finish with the remaining mousse. 
3. Refrigerate for about 4 hours.

For the Orange Delight (decoration):

1. Grease a small container, about 6x6in (15x15cm), with vegetable oil or cooking spray. Set it aside. 
2. Combine the orange juice, sugar, and cornstarch in a medium saucepan. Stir until completely dissolved before heating the mixture. 
3. Cook over medium heat, stirring constantly, until starting to bubble and thicken. Turn the heat to low and stir for one more minute. 
4. Pour the mixture into the prepared container and smooth the top. 
5. Cover with plastic wrap in direct contact and refrigerate for about 1 or 2 hours or until thick enough to cut. 
6. Cut small rounds using a round cutter, and cut them in half to resemble an orange segment. 
7. Place them in the fridge while making the ganache.

For the Chocolate Ganache:

1. Combine the semi-sweet chocolate and heavy cream in a medium bowl. Melt using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth. You can add a bit more heavy cream (1 or 2 tablespoons) if the ganache is too thick. 
2. Let it cool at room temperature for a few minutes, and spread the ganache evenly over the mousse. 
3. Place the orange juice segments on top. 
4. Refrigerate for at least 1 hour to set the ganache. 
5. Keep the cake refrigerated until serving time.