Orange chocolate mousse cake Recipe

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14 - 16




45 min


3 hr
(chilling time)

Nutrition per portion

Calories 255 kCal 13%
Fat 17g 24%
  -  Saturates 10g 50%

Fancy a cake with a twist? Ditch the sponge and opt for a chocolate mousse cake instead. This chocolate orange version is the perfect cake for those times when you want something a little different to your average Victoria Sponge. Made from a simple chocolate orange mousse (Jaffa cake fans take note!) it requires no baking at all. You can achieve a rich, smooth and utterly delicious mousse cake without setting foot near the oven. Impress your friends and family with this orange chocolate mousse cake today.


  • For the base:
  • 60g (2oz) dark chocolate
  • 30g (1oz) unsalted butter
  • 2 tsp golden syrup
  • 150g (5oz) shortcake biscuits
  • For the filling:
  • 100g bar dark chocolate
  • 100g bar orange-flavoured chocolate (we used Lindt Excellence Orange Intense Dark Noir)
  • 100g bar Belgian milk chocolate
  • 5 tbs double cream
  • 4 med eggs, separated
  • 2 tbs golden caster sugar
  • For the topping
  • :
  • 5 tbs double cream
  • 20cm (8in) loose-based cake tin


  • To make the base: Put the chocolate, butter and syrup in a small pan and let it melt gently. Whizz the biscuits in a food processor to make crumbs. Add the chocolate mixture, mix well, then spoon it into the tin and press down firmly. Chill while you make the filling.

  • To make the filling: Grate some of the dark chocolate (about 2 tbs) and set aside for the decoration. Put the rest of the bar, along with the other 2 bars of chocolate and the cream, into a large bowl over a pan of simmering water, but don’t stir. Take off the heat, stir and leave for 5 mins, then beat in the egg yolks. Whisk the egg whites to a stable foam, then whisk in the sugar until stiff and glossy.

  • Fold the whites into the chocolate mixture. Spoon it on the base and chill for 3-4 hrs or overnight until set.

  • When ready to serve, take out of the tin and finish with the topping.

  • To make the topping: Whip the cream, and put 14-16 small spoonfuls, evenly spaced, around the edge. Decorate with a sprinkling of the reserved grated dark chocolate. Slice to serve.

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We also like using Maya gold chocolate in this recipe for its spicy flavour