Description
Chocolate Orange Mousse Cake is a soft citrus cake layered with light chocolate mousse and topped with smooth ganache. This vegan dessert delivers balanced flavor and a creamy texture with simple ingredients.
Ingredients
For the Orange Cake
¾ cup plant milk
2 small clementines
2 teaspoons vanilla extract
1¾ cup plus 2 tablespoons cake flour
1½ teaspoons egg replacer
14 tablespoons granulated sugar
3 teaspoons baking powder
¾ teaspoon salt
9 tablespoons melted vegan butter or vegetable oil
For the Chocolate Mousse
8 ounces semi sweet vegan chocolate
2 tablespoons hot brewed coffee
1 teaspoon vanilla extract
¼ cup aquafaba
1/8 teaspoon agar powder
4 tablespoons granulated sugar
¼ teaspoon cream of tartar
1 can full fat coconut milk chilled overnight
For the Icing
½ recipe chocolate ganache
Instructions
- Start by preparing the oranges. Remove any stems, slice them open, and take out seeds if needed. Keep the peel on, as it provides intense flavor.
- In a food processor, combine all the cake ingredients, including the whole oranges. Blend until you get a smooth batter.
- Pour the batter evenly into three greased and lined pans. Bake at 350°F for about 15 minutes or until a toothpick comes out clean. Let the cakes cool completely.
- To make the mousse, mix hot coffee with agar powder and keep it warm so it does not set.
- Scoop the thick cream from the chilled coconut milk and whip it until soft peaks form. Place it in the refrigerator.
- Melt the chocolate gently, then whisk in the coffee mixture and vanilla extract. Let it cool slightly so it is not too hot.
- Fold the whipped coconut cream into the chocolate mixture until smooth.
- In another bowl, whip the aquafaba with cream of tartar while slowly adding sugar until stiff peaks form.
- Fold a small portion of the aquafaba into the chocolate mixture to lighten it, then gently fold in the rest.
- Assemble the cake by layering cake and mousse in a mold or springform pan. Refrigerate for at least 4 hours or overnight.
- Once set, remove from the mold and spread ganache icing over the top.
Notes
Use thin skinned citrus like clementines for best flavor.
Keep agar mixture warm to avoid clumping.
Do not add coconut cream to hot chocolate mixture.
Store the cake in the refrigerator and serve chilled.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking