Orange Chocolate Mousse Trifle – this recipe was a rescue for an over baked chocolate sponge cake that turned out to be a much better dessert than I had first planned.
This orange infused chocolate mousse trifle recipe isn’t really a recipe at all but an attempt to rescue a chocolate sponge cake that I over-baked. I’m usually pretty good at setting the timer but I forgot this time and went upstairs and forgot about it. the cake wasn’t burnt at all but sponge cake can be quite unforgiving and even if over baked by 5 minutes can be too dry to use as a stand alone cake.
- 2 cups sugar
- 2 cups all purpose flour
- 3/4 cup cocoa
- 2 tsp. baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup soured milk 1 tbsp lemon juice added to 1 cup milk
- 1 cup black coffee
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- Zest of a large orange very finely chopped
- 1 oz water
- 2 tablespoons butter
- 3 egg yolks
- 3 egg whites
- 3 tablespoons sugar
- 1 cup whipping cream
- ½ cup sugar
- ½ cup water
- zest of a large orange
- 1/2 cup whipping cream
- 1 cup semi sweet chocolate chips
- 1 ½ cups whipping cream
- 3 tbsp icing sugar powdered sugar
- 1 tsp vanilla extract
- 3 ounces Grand Marnier or other orange liqueur optional
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased and floured 9 inch cake pans.
Bake at 350 degrees F for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Whip your cream to soft peaks and chill in refrigerator.
Melt chocolate with butter and orange zest on low heat, stirring until smooth.Cool for 15 minutes.
In double boiler, whisk yolks, sugar and water. Cook and stir over boiling water until mixture reaches 170 degrees F.
Remove from heat and whisk in the chocolate mixture. Place saucepan in a bowl of ice water and stir constantly until chocolate cools to about room temperature.
Fold in whipped cream. Beat egg whites to soft peaks and fold into the mousse.
Boil the sugar, water and orange zest together gently for about 15 minutes.
Strain out the orange zest and set the syrup aside to cool. You can save the candied zest for garnish if you wish.
Scald 1/2 cup cream and add 1 cup semi sweet chocolate chips.
Stir over low heat until smooth. Set aside to cool slightly.
Beat the cream, icing sugar and vanilla together to firm peaks.
Chop the cake into cubes and layer 1/3 of them into the bottom of your trifle bowl. drizzle with the chocolate sauce.
Next sprinkle the cake with orange syrup and Grand Marnier (or combine both).
Add half the mousse in the next layer.
Begin to layer again with another 1/3 of the cake cubes, chocolate sauce, orange syrup/Grand Marnier, the remaining half of the mousse and finally the remaining cake cubes and orange syrup/Grand Marnier.
Top with Vanilla Whipped Cream and serve with the Chocolate Ganache Sauce. Garnish with a supremed orange, candied orange zest, and/or shaved chocolate.