Chocolate Orange Mousse Cake 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 Cake Ingredients: 280g All-purpose (plain) flour 🌾 280g g...

Chocolate Orange Mousse Cake

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Cake Ingredients:
280g All-purpose (plain) flour 🌾
280g granulated sugar 🍬
35g cocoa powder 🍫
1.5 tsp baking soda 🥄
½ tsp salt 🧂
200ml soy milk (warm) 🥛
100ml orange juice 🍊
1.5 tbsp apple cider vinegar 🍎
120g vegetable oil 🛢️
1 tsp vanilla extract 🌿
2 tsp orange extract 🍊
Mousse:
400g silken tofu 🍶
400g dark chocolate, chopped 🍫
150ml orange juice 🍊
1 tbsp maple syrup 🍁
2 tsp orange extract 🍊
Ganache Layer:
100g dark chocolate 🍫
100g soy cream or milk 🥛

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀
Cake Layers:
1️⃣ Preheat Oven: Preheat the oven to 180°C (350°F).
2️⃣ Dry Ingredients: Sieve together the flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl.
3️⃣ Buttermilk Substitute: Warm the soy milk (about 60 seconds in the microwave) and add the apple cider vinegar. Let it curdle for 10 minutes to create a "buttermilk."
4️⃣ Prepare Wet Ingredients: Line an 8-inch loose-bottom cake tin with parchment paper. Add the orange juice, vegetable oil, and orange/vanilla extracts to the buttermilk mixture.
5️⃣ Mix Batter: Create a well in the dry ingredients and pour in the wet ingredients. Whisk together until fully incorporated, being careful not to overmix.
6️⃣ Bake: Pour the cake batter into the prepared cake tin. Bake for 40-45 minutes, checking doneness with a toothpick (it should come out clean). Let the cake cool completely.
7️⃣ Split Layers: Once cooled, remove the cake from the tin and slice it horizontally into two even layers using a wire cutter or serrated knife. Place one layer back into the base of the cake tin.
Mousse Layer:
1️⃣ Blend Ingredients: In a food processor, blend the silken tofu, orange juice, orange extract, vanilla extract, and maple syrup until smooth.
2️⃣ Melt Chocolate: Melt the dark chocolate using a bain-marie or microwave in 30-second intervals.
3️⃣ Combine: Pour the melted chocolate into the food processor and blend until fully incorporated.
4️⃣ Assemble: Pour the mousse onto the bottom cake layer in the tin. Chill in the fridge for 1-2 hours to set, or speed up by freezing for 20 minutes.
5️⃣ Add Top Layer: Place the second cake layer on top of the mousse and refrigerate the assembled cake for at least 1 hour.
Ganache:
1️⃣ Heat Cream/Milk: Heat the soy cream or milk in a saucepan over low heat until it begins to simmer.
2️⃣ Melt Chocolate: Pour the heated cream over the chopped chocolate and let sit for 5 minutes, then stir until smooth.
3️⃣ Top the Cake: Carefully remove the cake from the tin and pour the ganache over the top, spreading evenly.
Slice and enjoy 😉