I have always loved chocolate and orange together
So for me this Chocolate Orange Mousse Cake is a total win!
Perfect orange cake and chocolate mousse come together in this very easy yet stunning presentation for a mousse cake.
The idea for the cake came after I made my recent Orange Poppy Lazy Loaf.
It is a no mixer required cake recipe hence the name “lazy loaf”
So be sure to check out that recipe too if you are not into making the chocolate mousse and the layering like I did here.
This cake has a whole orange whizzed right into the batter so there are lovely little chunks of orange
That rind imparts the best orange essence ever!
The best orange to use for this process is a smaller orange without a heavy thick skin.
I find clementines or small navel oranges to be the best.
Definitely slice them open first just to make sure there are no seeds lurking inside and pluck them out before you whiz them up!
Today I decided to not be so completely lazy and take this orange cake recipe to another level for this Chocolate Orange Mousse Cake
For the even easier time, check out this 2 Ingredient Chocolate Mousse recipe I recently showed you!
Which ever way you go you will have yourself a really easy dessert that looks like you have been in the kitchen all day preparing it!
Notes and Tips For Success:
You will notice in the video tutorial below that I baked the batter into 4- 1/8 sheet pans but ended up only using 3 of the layers!
Since I wanted to serve these as individual portions rather than a full, tall family style cake: I thought the 4 layers would just be too tall for that type of serving size.
So I ended up using only 3 of them, and I munched on that 4th layer with a nice slathering of the extra vegan ganache! LOL
Of course you can use all 4 layers if you wish!
For a much easier round cake: divide the batter between 3-7″ cake pans and then build the cake as shown in the video tutorial but with a springform pan instead
I am using Bob’s Red Mill egg replacer here for the best results.
Since this is a very moist cake, it is important to use a dry blend proprietary blend like the Bob’s brand *not spronsored
Or simple leave out the egg replacer altogether
I have had people tell me they subbed in aquafaba or flax meal paste instead and this will cause the cake to be heavy & gummy
- For the Orange Cake:
- Plant Milk ¾ cup (177ml)
- 1 Small Navel Orange or 2 small clementines= total weight of orange with skin on is 5oz (that's approximately 2 small clementines or 1 small navel) total volume measure of pureed orange(s) with the skin on is a scant ½ cup
- Vanilla Extract 2 teaspoons
- Cake Flour 1¾ cup + 2 Tablespoons (225g)
- Egg Replacer * I am using Bob's Red Mill 1½ teaspoons
- Granulated Sugar 14 Tablespoons (195g)
- Baking Powder 3 teaspoons
- Salt ¾ teaspoon
- Vegan Butter Melted or Vegetable Oil 9 Tablespoons (126g)
- For the Chocolate Mousse:
- Semi Sweet Vegan Chocolate 8ounces (226g)
- Hot brewed coffee 2 Tablespoons (30ml)
- Vanilla Extract 1 teaspoon (5ml)
- Aquafaba *Chickpea Water from Canned Chickpeas ¼ cup (60ml)
- Agar powder ⅛ teaspoon *see note above
- Granulated Sugar 4 Tablespoons (50g)
- Cream Of Tartar ¼ teaspoon
- Coconut Milk Full Fat 1- 15ounce can (*refrigerated overnight)
- OR USE THE SUPER EASY
- 2 Ingredient Chocolate Mousse CLICK HERE
- First pull of the hard stem of the orange is there are any and check the oranges for seeds by slicing them in half and remove seeds if there are any.
- The skins stay on the orange, so leave that intact.
- Place all of the cake ingredients into a food processor and processor until smooth batter (about 1 minute)
- The orange goes in whole, skin and all! The skin is where the oil essence is and that gives the cake a beautiful orange flavor and fragrance unmatched by just the juice or any extract. Just be sure to cut them open first to see if there are any seeds, in which case remove the seeds first.
- Pour batter into the 3 greased and parchment lined ⅛ sheet pans
- Bake in a preheated oven at 350°F for approximately 15 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pans until you are ready to assemble the cake
- Set up a cake mold the way I demonstrate in the video tutorial or use a round springform pan instead for a much easier time!
- Meanwhile prepare the chocolate mousse
- Combine the hot coffee and the agar powder and whisk smooth. Keep it warm or the agar will set and you will have to remelt.
- Meanwhile open the can of coconut milk that has been refrigerated overnight and carefully scoop out the fat that is on top and place in a mixer with a whip attachment
- Whip the coconut cream to soft peaks and reserve in the refrigerator
- Melt the chocolate in a large bowl over a double boiler or in a microwave safe bowl
- Add the hot brewed coffee with the agar and the vanilla extract to the melted chocolate all at once while whisking vigorously to incorporate well.
- Cool the chocolate mixture to about 80°F or tepid to the touch or your whipped coconut cream will melt back to liquid.
- Add the reserved whipped coconut cream and whisk smooth
- Whip the aquafaba/agar with the cream of tartar to stiff peaks while adding the sugar very slowly
- Take a small portion of the AF meringue and fold into the chocolate mixture to lighten.
- Fold in the rest of the AF gently
- Pour the mousse equally in between each cake layer as you build the cake inside the assembled cake mold, refrigerate to set for at least 4 hours or overnight.
- Un mold the cake and then add the ganache icing over top
The cake can stay out for up to 2 hours for serving purposes.