Decadent 3-Tier Orange Mousse Birthday Cake
How to Make a Homemade Orange Mousse Cake (Chocolate Genoise, Plain Mousse)
This recipe creates a stunning 3-tier birthday cake, layering a rich chocolate genoise sponge with creamy cream cheese plain mousse and a vibrant orange mousse. The delightful combination of deep chocolate sweetness, the tangy and refreshing cream cheese plain mousse, and the sweet orange mousse is truly exceptional. Its luxurious mousse texture melts in your mouth, offering a satisfying richness even with a small portion. Served chilled from the refrigerator, it’s a perfect accompaniment to coffee or tea. Elevate your celebrations with this elegant homemade dessert!
Moist Chocolate Genoise Sponge
- 3 eggs
- 120g granulated sugar
- 115g cake flour
- 50g milk
- 15g unsweetened cocoa powder
- 30g unsalted butter
Smooth Plain Mousse
- 160g cream cheese (room temperature)
- 80g plain yogurt (unsweetened)
- 37g granulated sugar
- 5g sheet gelatin
- 120g cold heavy cream
Zesty Orange Mousse
- 110g fresh orange juice
- 3g sheet gelatin
- Assorted fresh orange slices (for garnish)
- 160g cream cheese (room temperature)
- 80g plain yogurt (unsweetened)
- 37g granulated sugar
- 5g sheet gelatin
- 120g cold heavy cream
Zesty Orange Mousse
- 110g fresh orange juice
- 3g sheet gelatin
- Assorted fresh orange slices (for garnish)
Cooking Instructions
Step 1
1. Prepare the Chocolate Genoise: In a bowl, combine 3 eggs and 120g of sugar. Whisk them together.
Step 2
2. Set the bowl over a double boiler (a bowl set over simmering water). Whisk the egg and sugar mixture over the warm water for about 5 minutes. The mixture should feel warm to the touch.
Step 3
3. Using a hand mixer on high speed, whip the mixture for approximately 5 minutes until it becomes pale, thick, and forms ribbons when lifted. Then, reduce the speed to low and whip for another minute to eliminate large bubbles, creating a smooth batter. This step is crucial for a light and airy sponge.
Step 4
4. Sift 115g of cake flour into the batter. Gently fold it in using a spatula, cutting through the mixture, until no dry flour streaks remain. Be careful not to overmix, as this can develop gluten and make the cake tough.
Step 5
5. In a small saucepan, combine 50g of milk and 15g of cocoa powder. Gently heat over low heat, stirring until the cocoa powder is fully dissolved and the mixture is smooth. You can also melt the butter in this step.
Step 6
6. Gradually add the warm chocolate-milk mixture (about 60-70°C or 140-158°F) to the batter in 2-3 additions. Fold gently with a spatula, being careful not to deflate the batter, until uniformly colored.
Step 7
7. Add 30g of melted butter (also around 60-70°C or 140-158°F) to the batter. Fold it in quickly and thoroughly until the batter is smooth and glossy.
Step 8
8. Pour the batter into a prepared cake pan (approx. 6-7 inch round). Bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until a skewer inserted into the center comes out clean.
Step 9
9. Once baked, let the chocolate genoise cool completely in the pan before inverting it onto a wire rack. Once cool, use a serrated knife to carefully slice the cake into 2 or 3 even layers.
Step 10
10. Line a cake ring or springform pan (the same size as your cake layers) with parchment paper. Place one layer of the sliced chocolate genoise at the bottom of the prepared pan. If the cake layer is too large, trim the edges to fit snugly.
Step 11
1. Prepare the Plain Mousse: In a bowl, beat 160g of softened cream cheese with 80g of plain yogurt until smooth. 2. Add 37g of sugar and mix until dissolved. 3. Soften 5g of sheet gelatin by soaking it in cold water for 5 minutes. Squeeze out excess water and gently melt it (e.g., in the microwave for 10-15 seconds). Gradually incorporate the melted gelatin into the cream cheese mixture, whisking quickly to prevent lumps. 4. In a separate chilled bowl, whip 120g of cold heavy cream to soft peaks (about 80% whipped). Be careful not to over-whip.
Step 12
11. Gently fold the whipped cream into the cream cheese mixture in two or three additions, being careful not to deflate the air. Pour this plain mousse over the genoise layer in the prepared pan, smoothing the top. Freeze for about 3 hours, or until completely set. A firm set is essential for layering.
Step 13
12. (For 3 tiers) If using additional cake layers, place another genoise slice on top of the set plain mousse. You can repeat the process of adding mousse and freezing for subsequent layers to create a 3-tier cake as desired. (This recipe is based on 2 layers; adjust for 3 tiers by repeating step 11.)
Step 14
13. Prepare the Orange Mousse: Gently warm 110g of fresh orange juice in a small saucepan over low heat. Soak 3g of sheet gelatin in cold water for 5 minutes, then squeeze out excess water and melt it. Stir the melted gelatin into the warm orange juice until fully dissolved. If you wish to embed orange slices within the mousse, you can add them now or arrange them on the inside wall of your mold before pouring. Chill the mixture in the refrigerator until it just begins to thicken – you want it slightly set, not fully gelatinous.
Step 15
14. Carefully remove the frozen cake from the mold. (Briefly warming the sides of the mold with a warm towel or a kitchen torch can help release it). Pour the slightly thickened orange mousse over the set cake layers, smoothing the top. Chill in the refrigerator for at least 2 hours, or until the mousse is firm. Decorate with fresh orange slices or mint sprigs for a beautiful finish. Enjoy your exquisite Orange Mousse Cake!
