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Mandarin Orange Mousse Cake with Citrus and Chocolate Ganache

This elegant mandarin orange cake is made with a classic sponge cake, flavors of mandarin, then topped with a simple chocolate ganache and loads of fresh mandarins.
mandarin-mousse-cake-on-white-plate-with-mandarins-on-the-side
mandarin-mousse-cake-on-white-plate-with-mandarins-on-the-side

Mandarin Orange Mousse Cake with Citrus and Chocolate Ganache

This elegant mandarin orange cake is made with a classic sponge cake, flavors of mandarin, then topped with a simple chocolate ganache and loads of fresh mandarins.
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Course: Desserts
Cuisine: Russian
Allergy: Nut Free, Vegetarian
Total Time: 2 hours 20 minutes
Servings: 10
Calories: 449kcal

Equipment

  • knife
  • bowl
  • Cake spatula
  • Stand mixer

Ingredients

  • 5 large eggs
  • 1 cup sugar
  • ¼ tsp vanilla extract
  • 1 tsp baking powder
  • 1 cup all-purpose flour, unbleached
  • 10 oz can mandarines, in juice, strained, divided into separate bowls
  • 3 oz package jello, lemon flavored
  • 2 cups heavy whipping cream, 473 ml
  • 2 Tbsp powdered sugar
  • 2 fresh mandarines, for decor, optional
  • 4 Tbsp unsalted butter
  • ½ cup chocolate chips

Instructions

  • Preheat oven to 350. Grease a 9″ round cake form.
  • On high speed, beat 5 large eggs with 1 cup of sugar until a pale yellow color. Add in 1/4 teaspoons of vanilla extract.
  • Lower the speed to the lowest and add 1 teaspoon of baking powder and 1 cup of flour. Mix for one 1 minute then transfer mixture to ready cake form.
  • Bake for 25-30 minutes, or until a tooth pick comes out clean when inserted. Cool down completely.
  • Strain one can of mandarines and separate the juice and mandarines into separate bowls.
  • Into the bowl with the juice add 3 ounces of lemon flavored jello (1 packet). Microwave for 3 minutes, stirring after each minute. Or you could go the healthier way and bring it to a boil in a sauce pan. Let it cool down.
  • In a medium sized bowl beat 2 cups of heavy whipping cream with 2 Tablespoons of powdered sugar until stiff.
  • Combine with jello, on lowest speed.
  • Transfer into a form exactly the same size and shape like you made the sponge cake in. Add slices of mandarin to the mousse. Refrigerate until completely set, 45 minutes.
  • Slice the sponge cake horizontally in the middle. Take the mandarine mousse and put it on top of the bottom slice of cake, cover with the other half. Refrigerate until the ganache is ready.
  • Melt 4 Tablespoons of unsalted butter, stir in 1/2 cup of chocolate chips, until smooth. Pour over cake. Optional: dip fresh mandarine slices into ganache for decorating.

Nutrition

Calories: 449kcal | Carbohydrates: 50g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 130mg | Potassium: 168mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1271IU | Vitamin C: 13mg | Calcium: 88mg | Iron: 1mg

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