Thanks to Sprinkle Pop for sponsoring today’s post about this delicious Orange Chocolate Mousse Cake. All opinions are my own.
Don’t forget to enter the giveaway at the bottom of the post!
I’ve been thinking about today’s recipe for years, and today it’s finally happening! When I was first married I lived in Salt Lake City. One of my favorite local restaurants was the Red Butte Café, and my favorite meal always included the bbq pork sandwich and the orange chocolate mousse cake. If you’re in SLC, you can still order both of these items, but if you’re on the other side of the country like me, then I’m going to help with the dessert! Keep in mind that I haven’t been to the Red Butte Café in over ten years, so this cake is a version of how I remember it. The orange white chocolate mousse isn’t a traditional mousse with egg, but it’s a simple variation. The chocolate cake is a perfect complement to the filling. Now that the days are getting shorter and the weather is getting cooler, this cake is a perfect excuse to warm up the oven and enjoy some comfort food!
I decided to make this in the naked cake style so that the beautiful Sprinkle Pop sprinkles would stand out. The great thing about bespoke sprinkles is that you can customize them to the occasion. This cake was coming with me to a Fall themed ladies’ night, and the Harvest Sprinkle Mix was the perfect finishing touch. Sprinkle Pop also offers customized sprinkles. If you have an idea, they can make it happen! It would be perfect for tailgating or a bridal shower, and many many other ideas!
Some helpful hints for this recipe:
- Make sure to liberally spray and flour the cake pans that you use. This cake sticks a little. I used three 6″ pans, but you could also use a 10″ springform, depending on the look that you’re going for.
- The white chocolate mixture is basically a ganache that gets whipped. you could also pour it between the layers for a similar flavor, but completely different texture.
- If you want to use sprinkles on the side, apply the sprinkles as soon as you frost the cake so that the sprinkles stick well.
Orange Chocolate Mousse Cake
- 1/2 c. unsalted butter, softened
- 2 c. sugar
- 3 eggs
- 1 1/2 tsp. vanilla
- 6 oz. dark chocolate, melted
- 2 c. flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 c. sour cream
- 1 c. boiling water
- Sprinkle Pop Sprinkles for decoration
- 1 c. white chocolate chips
- 1/4 c. powdered sugar
- 1/2 c. whipping cream
- 2 Tbsp. unsalted butter
- 1 tsp. orange zest
- 2 Tbsp. orange juice
- Beat butter and sugar until light and fluffy.
- Add in eggs, one at a time, and mix well.
- Add vanilla and melted chocolate.
- Sift together dry ingredients in a separate bowl.
- Add 1/3 of the dry ingredients to the butter mixture and mix.
- Add 1/3 of sour cream, and mix.
- Add 1/3 of the boiling water and mix.
- Repeat the last three steps until all the ingredients are incorporated.
- Bake in a greased and floured pan at 350º for 45 minutes. This is for a springform pan. I used smaller 6″ pans, and I baked the cakes for about 35 minutes.
- Scald the cream.
- Pour cream over chocolate, butter, zest, orange juice and powdered sugar.
- Stir vigorously until smooth.
- Let cool and then, using an electric mixer, beat until light and fluffy.
- Spread mousse between layers of cooled cake.
*Use the sprinkles to decorate. I put my sprinkles around the top edge, and up the sides of the cake for a classic look and minimal look.
Again, a big thank you to Sprinkle Pop for sponsoring today’s post.