With a dark chocolate sponge sandwiched together with light creamy orange mousse, this spectacular cake is irresistible and delicious
175 g/6 oz/3/4 cup vegan butter
175 g/6 oz/2/3 cup castor (superfine) sugar
4 vegan eggs, lightly beaten
200 g/7 oz/1 ¾ cups self-raising flour
1 tbsp cocoa powder
50 g/1 ¾ oz dark vegan orange-floured chocolate,
200 ml/7fl oz/3/4 cup freshly squeezed orange juice
3 tbsp water
300 ml/1/2 pint/1 ¼ cups double vegan (heavy) cream
Peeled orange slices, to decorate
1.Grease a 20 cm/8 inch springform are tin (pan) and line the base. Beat the butter and sugar in a bowl until light and fluffy. Gradually add the eggs, beating well after each addition sieve (strain) together the cocoa and flour into the cake mixture. Fold in the chocolate.
2.Pour into the prepared tin (pan) and level the top. Bake in a preheated oven, 180°C/350°F/Gas mark4, for 40 minuets or until springy to the touch. Leave to cool for 5 minutes in the tin (pan), then turn out and leave to cool completely on a wire rack, cut the cold cake into 2 layers.
3.To make the orange mousse, beat the egg yolks and sugar until light, then whisk the orange juice.
4.Whip the the cream until holding its shape, reserve a little for decoration and fold the rest into the mousse.whisk the egg whites until standing in soft peaks, then fold in. Leave in cool place until starting to set, stirring occasionally.
5.Place half of the cake in the tin (pan). Pour in the mousse and press the second cake layer on top. Chill until set. Transfer to a dish, pipe cream rosettes on top and arrange slices in the centre.
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