Orange Cake with Chocolate Mousse Filling

Orange cake with chocolate mousse filling. A soft and fluffy orange cake filled with milk chocolate mousse and covered with semi-sweet chocolate ganache. Just the perfect combination of flavors!

Prep time: 45mins | Cook time: 20mins | Yield: 8-10 slices

Ingredients:

For the Cake:

• 3 Large eggs at room temperature
• 2/3 cup (135g) Granulated sugar
• 1/3 cup (80g) Freshly squeezed orange juice (no water or sugar added)
• 3 Tbsp (40g) Vegetable oil (any flavorless vegetable oil like canola, corn, sunflower)
• 1 Tbsp Orange zest (optional)
• 1 1/2 cups (180g) All-purpose flour
• 1 1/2 tsp (6g) Baking powder
• 1/4 tsp (1g) Salt

For the Orange Syrup:

• 2/3 cup (160g) Freshly squeezed Orange Juice (no water or sugar added)
• 2 Tbsp Granulated sugar (you can add more, if necessary)

For the Milk Chocolate Mousse Filling:

• 2 Tbsp (30g) Water at room temperature
• 2 tsp (7g) Powdered gelatin, unflavored
• 220g (about 1 1/2 cups) Milk chocolate, chopped or chips
• 1/3 cup (80g) Heavy cream (bring to room temperature)
• 1 cup (240g) Heavy cream, cold

For the Chocolate Ganache Frosting:

• 220g (about 1 1/2 cups) Semi-sweet chocolate, chopped or chips
• 1 cup (240g) Heavy cream (bring to room temperature)
• 1/4 cup (55g) Unsalted butter at room temperature

Confit Orange Slices (optional):

• 1 Orange
• 1 cup (240g) of water
• 1/2 cup (100g) Granulated sugar

Video:

Directions:

For the Cake:

1. Line three 8in (20cm) round pans with parchment paper. Set them aside. You can use just one 8-inch pan, but keep in mind that the cake will take longer to bake in the middle, and it may end up with dry edges.
2. Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
3. Combine the flour, baking powder, and salt in a medium bowl. Set it aside.
4. Place the eggs and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed for about 3 minutes, until fluffy and pale yellow.
5. Add the orange juice, vegetable oil, and orange zest. Using a wire whisk, stir until just combined.
6. Sift the dry ingredients over the mixture and stir gently with a wire whisk until just combined, taking care not to deflate the eggs. Don’t overmix the batter.
7. Pour the batter into the prepared pans and bake for about 15-20 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool completely at room temperature before using.

For the Orange Syrup:

1. Combine the orange juice and sugar in a saucepan. Cook over medium heat until it starts to boil.
2. Turn off the heat and let the syrup cool completely before using.

For the Milk Chocolate Mousse Filling:

1. Place the milk 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. Let it cool at room temperature while preparing the gelatin.
2. Place the water in a small bowl and sprinkle gelatin on top. Stir until completely dissolved. Let the mixture sit at room temperature for 2-3 minutes to bloom. The gelatin will absorb the water. Microwave it for 10 seconds and stir.
3. Note: Don’t overheat the mixture. Otherwise, the gelatin will lose its setting power.
4. Pour the warm melted gelatin over the chocolate ganache and stir until well combined. Let it cool at room temperature before adding the whipped cream.
5. Beat the cold heavy cream for a few minutes until stiff peaks form.
6. Fold the whipped cream into the ganache mixture in three additions, stirring gently until fluffy and smooth.

Assembling the Cake:

1. Assemble the cake inside a cake ring or acetate ring.
2. Place a cake layer onto a serving plate. Place the cake ring or acetate strip tightly around the cake.
3. Drizzle about 1/3 of the orange syrup all over the cake layer. Spread half of the chocolate mousse on top.
4. Repeat the process with the remaining cake, syrup, and mousse.
5. Refrigerate for at least 4 hours or overnight. The chocolate mousse will firm up in the fridge.

For the Chocolate Ganache Frosting:

1. Place 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. Note: make sure to use semi-sweet chocolate (about 50-60% cocoa solids); if you use milk chocolate or white chocolate with these proportions, the frosting won’t set properly.
2. Add the butter and stir until smooth. The heat of the chocolate will melt the butter.
3. Let the ganache cool and set at room temperature for about 2 hours, stirring occasionally.
4. To speed up the process, you can place the ganache in the fridge and stir every 10 minutes to firm up evenly until the desired consistency.
5. Frost the chilled cake and decorate using a 1M piping tip.

Confit Orange Slices (optional):

1. Pick one pretty orange, wash it well, and slice it thinly. Set it aside.
2. Combine the water and sugar in a large saucepan. Cook over medium heat until It starts to boil.
3. Turn the heat to low and place the orange slices into the syrup.
4. Close the saucepan with a lid and cook the orange slices for about 10-15 minutes, until they are soft.
5. You can store them with the syrup in an airtight container in the fridge for up to 2 weeks.
6. Place a few slices in a sieve to remove the syrup before placing them on top of the cake.

Keep the cake refrigerated until serving time.

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