Orange and Chocolate Mousse Layered Chocolate
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- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Chocolate Mousse Layer
- 4 ounces bittersweet or dark chocolate, coarsely chopped
- 1 egg yolks, beaten lightly
- 2 1/2 tablespoons granulated sugar
- 1/8 cup water
- 3/4 cups heavy cream
- Orange Mousse Layers:
- 2 (1/4 ounce) envelopes unflavored gelatin
- 2 1/2 cups orange juice
- 1/2 cup sugar
- 1/4 cup orange-flavored liqueur or 1 tablespoon vanilla
- 1 tablespoon orange zest
- 1 pint heavy whipping cream
- Orange Buttercream Icing:
- 6 tablespoons butter, room temperature
- 5 – 6 cups powdered sugar
- 1/4 cup orange juice
- 1/2 teaspoon vanilla
- zest of 2 oranges
- 2 tablespoons milk, as needed
- orange food coloring, if desired
- Optional: Whipping Cream for Garnish
Adapted from facebook.com
Preheat oven to 350°F.
Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks.
Cool completely and slice each cake in half, flattening the tops.
Set aside on wire racks.
In a small heavy bottomed saucepan, add chocolate, egg, sugar, water, and 1/2 of the heavy cream. Stir over medium heat until mixture starts to bubble a little along the edges. Remove from heat and add put in a bowl. Put bowl over an ice bath. Cool for about 15-20 minutes. Stir about every 5 minutes.
Beat in the remaining heavy cream until it forms soft peaks. Fold into the cooled chocolate mixture in 3 additions with a rubber spatula. DO NOT BEAT, this will cause the cream to break down and cause this to become soupy. Cover with plastic wrap, touching the mousse. Cool for about at least 2 hours.
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.
Orange Buttercream Icing:
Cream together the butter and 2 cups of the powdered sugar.
Stir in the orange zest and then the juice, and mix thoroughly. Beat in another 2 cups of powdered sugar and then the vanilla. Add the remaining sugar and beat very well. It should be fluffy. If you need a little milk, add it. If you want it orange, use a little food coloring.
1st Layer, Chocolate Cake
2nd Layer, 1/2 the Orange Mousse
3rd Layer, Chocolate Cake
4th Layer, Chocolate Mousse
5th Layer, Chocolate Cake
6th Layer, the rest of the Orange Mousse
7th Layer, Chocolate Cake
Ice the entire cake top and sides with the orange buttercream icing.
Keep in the refrigerator until time to eat.
Optional: you can pipe some whipping cream around the bottom of the cake and dollop it on top if desired.