Best Orange Mousse Cake Recipes

GHIRARDELLI® CHOCOLATE AND ORANGE MOUSSE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch spring form pan and line with parchment paper.
• In a large microwaveable bowl melt 1 cup chocolate chips and butter together. You can do this over a pot of simmering water (bain marie) or gently in the microwave.
• When the chocolate has cooled, whisk in sugar then add 6 egg yolks, one at a time. Add in the vanilla extract.
• Sift cocoa and salt over chocolate mixture and whisk to combine.
• In a stand mixer (or using a hand mixer) beat 6 egg whites at medium high speed until peaks form and it becomes stiff.
• Gently fold in a large spoon full of the egg whites to the chocolate mix. This is called "introducing." It will loosen up the chocolate mixture. Then follow with the rest of the egg whites. Gently folding, taking care to maintain the bubbles in the eggs.
• Pour batter into the prepared pan and bake for 40 to 45 minutes or until it is just set. Take care not to overbake or it won't be as moist. Cool the cake in the tin until totally cold. The cake will naturally fall in the center but that is normal.
• Cover the cake and set it aside until ready to decorate. This cake is best made the day before.
• For the Chocolate Mousse: Put 3/4 cup chocolate chips, butter and orange zest in a heatproof bowl and place over a pot of simmering water (bain marie) to melt. Gently stir until melted. Remove from the heat and cool.
• Whisk 3 egg whites in a large clean bowl until stiff peaks form.
• Whisk 3 egg yolks into the chocolate mix until combined.
• Gently fold the egg whites into the chocolate mix. Start by folding in one spoonful to loosen the mix, then fold in the rest until fully incorporated.
• Place the mousse in the refrigerator to set overnight or a minimum of 10 hours.
• The next day, spoon the mousse over the cold cake. The cake naturally falls during baking, which creates a nice crater for the mousse.
• Once the mousse is on top of the cake, store it in the refrigerator for up to 3 days.
• Optional: decorate the cake with colorful fruit on top.

ORANGE CHOCOLATE MOUSSE MIRROR CAKE

Steps:

• Mix crushed cookies, orange zest and butter; press onto bottom of a greased 9-in. springform pan. Set aside. , In a small saucepan, sprinkle gelatin over orange juice; let stand 1 minute. Stir over low heat until gelatin is dissolved. Set aside. , For filling, melt chocolate with 1/2 cup cream in microwave; stir until smooth. Cool slightly; stir in dissolved gelatin. In a large bowl, beat cream cheese, sugar and cocoa until smooth. Gradually add chocolate mixture and orange zest; mix well. In another bowl, beat remaining cream until stiff peaks form. Gently fold into cream cheese mixture. Spoon over crust. Refrigerate, covered, until set, about 4 hours. Freeze, covered, overnight., For glaze, sprinkle gelatin over 1/4 cup water in a small bowl; set aside (mixture will solidify). Meanwhile, in a small saucepan, combine sugar, milk and remaining water. Bring to a simmer over medium heat, stirring occasionally. Remove from heat. Stir in gelatin mixture until dissolved. Add baking chips; stir with a whisk until melted. Stir in food coloring; mix well. Cool glaze, stirring occasionally, until it reaches 90°, about 40 minutes. , Place cake on an inverted 9-in. pie plate in a foil-lined 15x10x1-in. pan. Remove the sides of the springform. Pour cooled glaze over frozen cake, allowing excess to drip off. Let glaze set 15 minutes before removing drips from bottom edge of cake. Refrigerate 2 hours before serving.

MANGO-ORANGE MOUSSE CAKE

Steps:

• For cake:
• Position rack in center of oven and preheat to 400°F. Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of cake pans with waxed paper. Butter paper and dust lightly with flour.
• Sift flour and baking powder into medium bowl. Using electric mixer, beat eggs and yolks in large bowl until frothy. Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Fold in flour mixture. Fold 1 heaping tablespoon batter into melted butter. Fold butter mixture back into batter. Divide batter between prepared pans. Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes. Cool cakes completely in pans on rack.
• For Mousse:
• Pour liqueur into small bowl; sprinkle gelatin over. Let gelatin soften 10 minutes. Puree mangoes in processor. Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish). Add sugar to mango puree in processor and blend well. Set bowl of gelatin in saucepan of simmering water. Stir until gelatin dissolves. Add gelatin mixture to mango in processor and blend. Whip cream in large bowl to soft peaks. Fold in mango mixture.
• Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides. Spread mango mousse over cake. Place second cake layer atop mousse. Press lightly. Wrap tightly with plastic and refrigerate at least 4 hours. (Can be prepared 1 day ahead.)
• For Frosting:
• Whip cream until soft peaks form. Add sugar and liqueur and beat until firm peaks form.
• Release pan sides. Transfer cake to platter. Frost top and sides of cake with whipped cream mixture. Press almonds onto sides. Garnish top with mango slices. Brush mango with reserved puree.

ORANGE MOUSSE CAKE

Steps:

• Heat oven to 350* Grease bottoms and sides of two 8 inch round pans with shortening; lightly flour. Mix flour, baking soda and salt; set aside. Beat sugar and butter in large bowl with electric mixer on medoum speed, scraping bowl occasionally, until fluffy. Beat in eggs, orange peel and vanilla until smooth and blended.
• Gradually beat in flour mixture alternately with buttermilk, beating after each addition until smooth. Spoon into pans.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
• Meanwhile make Orange Mousse: Sprinkle gelatin over orange juice in 1 quart saucepan. Let stand 1 minute to soften. Stir in sugar. Heat over low heat, stirring frequently, until clear and gelatin is dissolved. Stir in orange liqueur and orange peel. Refrigerate 30 to 45 minutes or until almost set. Beat whipping cream in chilled large bowl on high speed until stiff. Add gelatin mixture to whipped cream; beat on medium speed until smooth.
• Place cake layer in center of 9 inch springform pan (there will be space around the side). Pour half of the mousse over cake, letting it fill in around the side. Top with second layer. Pour remaining mousse over cake. Refrigerate at least 4 hours or overnight until set.
• Run knife around inside rim of pan to loosen cake; remove side of pan. Garnish cake with orange peel strips. Store covered in refrigerator.

WHITE CHOCOLATE ORANGE MOUSSE CAKE

Steps:

• Grease strips of wax paper and line them on the sides of 8 1/2-inch springform pan.
• Mix together, crumbs, sugar, margarine and rind and press onto the bottom of the prepared pan; chill.
• Melt chocolate over hot water using a double boiler or by melting in the microwave.
• Cool to room temperature.
• Sprinkle gelatin over orange mixture in saucepan.
• Let stand 5 minutes so it can become soft.
• Stir mixture over low heat until gelatin is dissolved.
• Fold chocolate into whipped cream.
• Beat egg whites until stiff peaks form; fold into chocolate mixture.
• Gradually stir in gelatin mixture until it is well incorporated.
• Pour mixture over crust.
• Chill for 3 hours or until set.
• Garnish with candied orange peel if you wish.
• Garnish: Cut rind from oranges into thin strips removing white pith.
• Boil rind in 1 cup water for 3 minutes.
• Strain and throw away water.
• Bring 1 cup sugar and 1/2 cup water to boil.
• Add rind and boil for 5 minutes; strain.

MANGO-ORANGE MOUSSE CAKE

Steps:

• For cake-----------------.
• Position rack in center of oven and preheat to 400°F.
• Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides.
• Line bottom of cake pans with waxed paper.
• Butter paper and dust lightly with flour.
• Sift flour and baking powder into medium bowl.
• Using electric mixer, beat eggs and yolks in large bowl until frothy.
• Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes.
• Fold in flour mixture.
• Fold 1 heaping tablespoon batter into melted butter.
• Fold butter mixture back into batter.
• Divide batter between prepared pans.
• Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes.
• Cool cakes completely in pans on rack.
• For Mousse---------------------.
• Pour liqueur into small bowl; sprinkle gelatin over.
• Let gelatin soften 10 minutes.
• Puree mangoes in processor.
• Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish).
• Add sugar to mango puree in processor and blend well.
• Set bowl of gelatin in saucepan of simmering water.
• Stir until gelatin dissolves.
• Add gelatin mixture to mango in processor and blend.
• Whip cream in large bowl to soft peaks.
• Fold in mango mixture.
• Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• Spread mango mousse over cake.
• Place second cake layer atop mousse.
• Press lightly.
• Wrap tightly with plastic and refrigerate at least 4 hours.
• (Can be prepared 1 day ahead.) For Frosting------------------------Ø© .
• Whip cream until soft peaks form.
• Add sugar and liqueur and beat until firm peaks form.
• Release pan sides.
• Transfer cake to platter.
• Frost top and sides of cake with whipped cream mixture.
• Press almonds onto sides.
• Garnish top with mango slices.
• Brush mango with reserved puree.