Ive made this Orange Chocolate Mirror Cake with the intention of celebrating autumns beautiful colors with a delicious and elegant dessert. A pecan and candied orange brownie at the bottom, topped with an orange mascarpone mousse and orange jelly and then all covered with a beautiful shiny cocoa mirror glaze for a delightful and impressive look.
Makes about 12-14 servings
Cocoa Orange Brownies
2/3 cup (150g) unsalted butter
1 cup (200g) sugar
2/3 cup (80g) unsweetened cocoa powder
1/2 tsp (1g) instant coffee powder
1/2 tsp (3g) salt
1 tsp (5g) vanilla extract
3 small eggs
2/3 cup (85g) all-purpose flour
3/4 cup (80g) pecan nuts
1/4 cup (50g) candied orange peel
Orange Jelly
1/2 cup (120ml) orange juice
1 tbsp (15g) sugar
2 tsp (6g) gelatin powder
3 tbsp 45ml) orange juice, for dissolving gelatin
Mascarpone Orange Mousse
1 pound (450g) mascarpone, room temperature
1/2 cup (60g) powdered sugar
1 1/3 cup (320g) whipping cream (35% fat, chilled
1 tbsp (10g) gelatin powder
1/4 cup (60ml) cold water
orange zest fromn an orange
1 tsp (5g) vanilla extract
Cocoa Mirror Glaze
1 tbsp +1/2 tsp (12g) gelatin powder
1/4 cup (60 ml) water
1 cup (200g) sugar
2/3 cup (80g) cocoa powder
2/3 cup (160g) whipping cream
3. 5 fl oz (100ml) water
For Decoration
Cocoa nibs
1 cup (240ml) non dairy whipping cream
Food coloring (green, yellow and red) Date: 2019-11-01
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