A lot of my favourite foods or flavours are associated with some fond childhood memories. The combination of chocolate and orange is one of them. Have you ever tried Jacob’s Club chocolate orange biscuits? Growing up in Hong Kong, it was such a precious and delicious treat for me as a kid and I would eat it as slowly as possible, trying to cherish every single bite ! This food nostalgia has also given me the idea to make this mousse cake ! I made them into three layers…. cake, mousse and a ganache on top. It does require more time and work, but it’s worth it. Not only do layered desserts look sophisticated, the different textures make every bite more enjoyable.

I made these in minis, but the recipe is good for a six inch cake too. If you don’t have ring molds, spring-form pans will work, but run a warm knife or spatula around the cake before releasing the spring, otherwise the cake may crack.

For the cake

Makes 4-5 three inch mini cakes

• 150 g all-purpose flour
• 150 g cake and pastry flour
• 50 g cocoa powder
• 6 g baking powder
• 3 g baking soda
• 3 g salt
• 240 g granulated sugar
• 2 eggs
• 120 mL buttermilk
• 120 mL vegetable oil
• 60 mL fresh orange juice
• Zest of half an orange
• 5 mL pure vanilla extract
• 5 ml pure orange extract
• 120 mL hot water

1. Preheat oven to 350^o F
2. Lightly grease a 9″ x 9 ” square pan or a similar size baking tray and line the bottom with parchment paper
3. Sift together flours, cocoa powder, baking powder, baking soda and salt, set aside
4. In another mixing bowl, hand whisk together granulated sugar and eggs until frothy
5. Mix in buttermilk, oil, orange juice, orange zest, and extracts
6. Slowly combine wet ingredients into dry ingredients
7. Add in hot water, a little at a time, mix until just blended, do not overmix
8. Pour batter into baking pan and bake for about 20-25 minutes. (To help keep the cake moist, you can bake it on top of a cooking sheet filled with hot water, but handle very carefully)

For the Mousse

• 150 g dark chocolate
• 375 ml cold whipping cream
• 2 gelatin sheets (1 g each)
• 2.5 mL pure vanilla extract
• 2.5 mL pure orange extract

1. Chill the mixing bowl in the fridge for at least 30 minutes
2. Place gelatin sheets in cold water for a few minutes to bloom
3. Heat about half a cup of whipping cream in a pot over medium heat until just starting to boil, turn heat off
4. Squeeze gelatin sheets to remove excess water, add into heated cream and stir until dissolved
5. While it’s still hot, pour over dark chocolate, stir until smooth
6. Mix in extracts and let cool
7. Using an electric mixer with the whisk attachment, whisk remaining whipping cream in the chilled mixing bowl until stiff peak is formed
8. Gently fold in chocolate mixture, do not over mix

To assemble

1. Trim top of sheet cake with knife or wire cake cutter to about 1/2″ to 3/4″ thick
2. Cut out individual cake using 3″ ring molds and place each, with the ring, on a small piece of parchment paper
3. Pour mousse on top of cake and smooth with a spoon, do not fill to the top, leave some space for the ganache
4. Refrigerate for at least 3-4 hours to set
5. Prepare ganache when mousse is set

For the ganache

• 90 g dark chocolate
• 75 ml whipping cream
• 2.5 ml pure vanilla extract

1. Heat chocolate and whipping cream in the microwave for about 30 seconds (Since we only need a small amount of ganache, it’s easier to heat it up in the microwave)
2. Stir until smooth, add vanilla and let cool
3. Pour ganache on mousse cake and refrigerate for another 2 hours
4. To serve, remove molds by using a kitchen torch and gently heat around rings or carefully run a warm knife or spatula around the cake