Orange Cake with Raspberry mousse (Birthday Cake)

luglio 28, 2016

I've always loved making cakes, especially celebrations cake, i always love the imagine the cake first in my head then i make a drawing so l know what i want the cake to look like before i start, this one was really easy to imagine in my head because i combined all of my favorite flavors together, orange, chocolate, almond and raspberries :)

Orange Chocolate Cake:

Before you start this recipe make sure all of your ingredients are at room temperature.
PREHEAT your oven at 170 c
this recipe makes two 20 cm 8" cakes


200 grams of all purpose flour
110 grams butter
80 ml vegetable oil
180 grams sugar
4 eggs
40 grams cocoa powder
zest of 2 oranges
juice of 2 oranges (you should get about 200 ml of juice)
8 grams baking powder
2 grams bicarbonate of soda
1/2 tsp salt
1 tsp Vanilla extract

for all the instructions go here

Vanilla almond Cake

Preheat your oven at 180c

this recipe makes two 20 cm 8" cakes


100 gr. almond meal
290 gr. cake flour
4 eggs
300 gr. sugar
10 gr. grams baking powder
160 gr. greek yogurt
160 ml. vegetable oil
a pinch of salt
1 tsp Vanilla extract
Zest of one Lemon

for all the instructions go here

Orange flavored Ganache


300 gr dark chocolate
300 gr milk chocolate
500 ml of heavy cream
zest of one orange
the juice of one orange
50 gr butter
50 gr glucose or honey

1. Chop all the chocolate and put it into a bowl along with the honey.
2. Heat the heavy cream with the zest and the orange juice once it comes to a gentle boil pour it over the chopped chocolate and let it sit for a few minutes.
3. Stir with a spatula or a spoon, if there are still some pieces left use an immersion blender to break all the remaining pieces, add the butter and stir to incorporate.
4. Let it sit overnight so it becomes thick, if the ganache is still a bit liquidy you can put it into the fridge to set a little bit.

Raspberry Mousse

Recipe credit Gretchen's bakery

360 ml heavy cream
4 gelatine sheets
3 egg yolks
1 egg
42 gr sugar
240 ml raspberry puree

1. Bloom the gelatin sheets in cold water 
2. Whip the heavy cream to medium-soft peaks- reserve in the refrigerator until needed 
3. Combine the whole egg, egg yolks & sugar over a double boiler and whip constantly until you reach 180°F 82 c
4.Squeeze the excess water out of the gelatin sheet then add to the hot egg yolks, whip smooth to dissolve the gelatin Add the warm (approximately 70°F 21 c) puree to the egg yolk mixture and whip smooth 
5. You can adjust the color with a touch of red food color if desired 
6. Once the raspberry mixture has cooled to approximately 70°F fold in the whipped cream.

Chocolate drip

100 gr 70 % chocolate
65 gr butter


1. Melt over a doucle boiler the chcolate and the butter
2. Let it sit until it reaches 28° c

Assemble the cake

If your cakes has a dome cut it off, you'll have four layers of cakes two vanilla cakes and two chocolate orange cakes.
You can start building your cake now!
Start with the vanilla one by applying a ring of the chocolate ganache and add the raspberry mousse you just made with the piping bag with the end cut off.
If you like and want to keep your cake fresh for a longer period of time you can use some simple syrup on top of your cakes.
Then add the chocolate cake on top and repeat (ganache ring and raspberry mouse in the center) you'll need to repeat this with the rest of your cakes.
Chill the cake in the fridge for 15 minutes.
Take the cake out of the fridge and start applying the chocolate ganache
Do a crumb coat of your cake and chill agin for 30 minutes.
Now you can start applying the final coat using a offset spatula apply generous amount of your ganache all over the cake and using a bench scraper smooth your cake.
If needed wash your bench scraper with very hot water and wipe off the excess water (this will melt a little bit the chocolate and will create very smooth sides.)
If you want to have the effect i had on my cake you will have to mix in a little bowl a little bit of gold luster dust with vodka, dip a brush inside the bowl and splatter all of it in your cake.
For the chocolate drip effect pour the 28°chocolate over the cake and with an offset spatula pour it over the side of the cake.
For the decorations i used some crushed freeze dried raspberries, gold luster dust and 1G tip and 8B tip by Wilton.

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