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The Great South African Bake Off recipe

Chunky orange mousse cake

Recipe by Johan from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Chocolate orange mousse:

  • 500ml chilled whipping cream
  • 125ml granulated sugar
  • 453g white chocolate, chopped
  • Orange food colouring
  • 1 orange, zest of

Chocolate cake:

  • 240g self-raising flour
  • 2tsp baking powder
  • ½tsp salt
  • 48g cocoa powder
  • 250ml strong coffee
  • 350g sugar
  • 6 large eggs, separated
  • 120ml oil
  • 10ml vanilla essence
  • 10ml cream of tartar

Chocolate glaze:

  • 14.4g (3 sheets) leaf gelatin
  • 300g double cream
  • 450g granulated sugar
  • 360g water
  • 150g cocoa powder, sifted

Buttercream:

  • 115g unsalted butter
  • 190g icing sugar, sifted
  • 35g cocoa
  • 1tsp strong coffee
  • 100g milk
  • 2tsp orange

Sugar decorations:

  • 33g granulated sugar
  • 33g clear corn syrup
  • Water
  • Orange food colouring
  • Orange extract/essence

Assembly:

  • Marmalade jam
  • Terry’s Chocolate Orange

Preparation method

Chocolate orange mousse:

  1. Whip the cream in a stand mixer until stiff peaks form.
  2. Refrigerate.
  3. Heat the sugar and water in saucepan until the mixture reaches 110°C.
  4. Beat the egg whites until soft peaks form.
  5. Continue heating sugar syrup until it reaches 120°C.
  6. Add the sugar syrup to the egg whites in a slow steady stream.
  7. Blend for three minutes on high speed.
  8. Add the chopped chocolate.
  9. Add the orange colouring and zest.
  10. Beat for 1 minute at low speed (the mixture should still contain some chocolate chunks).
  11. Remove the chilled whipped cream from the refrigerator and stir into mixture.
  12. Chill for 2 hours in the refrigerator.

Chocolate cake:

  1. Preheat the oven to 200°C.
  2. Sift the flour, baking powder and salt together.
  3. Mix the cocoa powder and fresh coffee together.
  4. Stir in ⅔ of the sugar and allow to cool.
  5. Combine the egg yolks, oil, vanilla essence and cocoa mixture.
  6. Add the liquid mixture to the sifted flour mixture, and mix well.
  7. Whisk the egg whites with cream of tartar until frothy.
  8. Add the remaining sugar and whisk until soft peaks form.
  9. Fold the egg foam lightly into the cocoa batter.
  10. Pour the batter into a greased and floured cake tins.
  11. Bake for 20-25 minutes.
  12. Cool cake in tins for 10 minutes, then turn out on a wire rack to cool further.

Chocolate glaze:

  1. Place the gelatin in a bowl of ice water to soften.
  2. Place the cream, sugar and water in a saucepan and bring to the boil.
  3. Whisk in the cocoa powder, and reduce the heat.
  4. Cook for about 15 minutes, until the mixture has reduced by about a third. Test by spooning a small amount onto a plate and running your finger through it. If it runs together, continue to reduce until your finger leaves a track. Once it has desired consistency, remove the mixture from the heat.
  5. Wring the excess water from the gelatin and whisk it into the cocoa mixture.

Buttercream:

  1. Cream the butter in stand mixer with whisk attachment, until pale and pliable.
  2. Sift the icing sugar and cocoa together.
  3. Gradually sift the icing sugar and cocoa into the butter mixture.
  4. Add coffee.
  5. Add milk, if necessary.
  6. If too thin, add more icing sugar. If too thick, add more milk.

Sugar decorations:

  1. Combine the sugar, corn syrup and water in a large non-stick pan, stirring thoroughly.
  2. Heat over a medium-high heat until the mixture reaches 143-148°C.
  3. Spray a cookie sheet lightly with non-stick spray.
  4. Stir in a few drops of food colouring and flavouring extract.
  5. Pour the hot sugar onto the greased cookie sheet.
  6. Leave it to cool at room temperature until it is completely hardened.
  7. Cut or break into desired sizes and shapes using a meat mallet.

Assembly:

  1. Scoop the mousse into heart fills.
  2. Sandwich the cakes with a layer of marmalade jam.
  3. Place assembled cake on wire rack placed in tray.
  4. Slowly pour the chocolate glace through sieve onto the cake. Begin by pouring 5cm from side of cake, and allow the glaze to run down the sides of the cake. Then pour glaze onto the centre, covering top and sides. Allow to cool. Transfer to a serving plate.
  5. Pipe 8 buttercream flowers on top of cake, and place a Terry's Orange Chocolate wedge in each.
  6. Attach sugar decorations to the sides of the cake.

This recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.