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Chocolate Orange Mousse Cake Recipe

Chocolate Orange Mousse Cake Recipe
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★★★★★

4.8 from 6 reviews

This decadent Chocolate Orange Mousse Cake combines a rich chocolate cake base with a light, airy orange-flavored mousse and a smooth dark chocolate ganache topping. Perfect for special occasions or as an elegant dessert, it offers a harmonious blend of deep chocolate and bright citrus flavors.

Ingredients

Scale

Chocolate Cake Base

  • ¾ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup buttermilk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup hot water or hot coffee

Orange Mousse

  • 1 tablespoon orange zest
  • ½ cup freshly squeezed orange juice
  • 2 tablespoons granulated sugar
  • 2 teaspoons gelatin powder
  • 2 tablespoons cold water
  • 1 ¼ cups heavy whipping cream, chilled
  • 2 tablespoons powdered sugar

Chocolate Ganache Topping

  • ½ cup heavy cream
  • ¾ cup dark chocolate chips or chopped dark chocolate
  • 1 teaspoon orange zest (optional, for garnish)
  • Orange slices or curls of orange peel (for decoration)

Instructions

  1. Prepare the Cake Base: Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat eggs, sugar, buttermilk, oil, and vanilla until smooth. Gradually add the dry ingredients, mixing until combined. Stir in the hot water or coffee until the batter is smooth and thin. Pour into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely on a wire rack.
  2. Make the Orange Mousse: In a small bowl, sprinkle gelatin over 2 tablespoons cold water and let it bloom for 5 minutes. In a small saucepan, combine orange juice, orange zest, and sugar. Heat gently until the sugar dissolves, then remove from heat. Stir in the bloomed gelatin until fully dissolved. Let the mixture cool to room temperature. In a large chilled bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold in the cooled orange mixture until smooth and airy.
  3. Assemble the Cake: Place the cooled chocolate cake on a serving plate or in a springform pan. Spread the orange mousse evenly over the top of the cake. Smooth the surface with a spatula. Chill in the refrigerator for at least 4 hours, or until the mousse is firm.
  4. Prepare the Chocolate Ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chocolate chips. Let stand for 2 minutes, then stir until smooth and glossy. Let the ganache cool slightly before pouring it over the chilled mousse layer. Spread evenly to cover the top.
  5. Chill and Serve: Refrigerate for another 1–2 hours until the ganache is set. Decorate with fresh orange slices, zest, or chocolate curls before serving. Slice with a warm knife for clean, neat pieces.

Notes

  • Use hot coffee instead of water to intensify the chocolate flavor in the cake base.
  • Make sure the gelatin mixture is cooled to room temperature before folding into the whipped cream to prevent curdling.
  • Chill the cake sufficiently to allow the mousse and ganache layers to set properly for best slicing.
  • Using a warm knife helps achieve clean slices without cracking the mousse or ganache.
  • Substitute gelatin with agar-agar for a vegetarian-friendly version, adjusting quantities accordingly.

Nutrition

Keywords: Chocolate Orange Mousse Cake, Chocolate cake, Orange mousse, Chocolate ganache, Citrus dessert, Elegant cake, Homemade dessert

Find it online: https://maicook.com/chocolate-orange-mousse-cake-recipe/