Jaffa Mousse Cake

Jaffa Mousse Cake

A sophisticated take on the classic chocolate-orange combination, featuring a chocolate cake base, orange jelly center, and rich chocolate mousse layer. This elegant dessert is topped with chocolate ganache and cocoa-flavored whipped cream for a stunning presentation that perfectly balances citrus and chocolate flavors.

Instructions

  1. Put canned coconut milk in a fridge over night to seperate cream from water.

Cake Base Instructions

  1. Preheat oven to 180°C (350°F).
  2. Grease a 22cm springform pan and line the bottom with parchment paper.
  3. Prepare vegan egg replacer according to package instructions in a bowl.
  4. Add vanilla sugar and oil to the egg replacer mixture. Mix well.
  5. In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
  6. Add dry ingredients to wet ingredients and mix until just combined.
  7. Stir in the apple cider vinegar.
  8. Pour batter into prepared pan and bake for 20-25 minutes until a toothpick comes out clean.
  9. Cool completely on a wire rack, then return to springform pan or adjustable cake ring.

Orange Jelly Instructions

  1. Line an 18cm pan with foil (smaller than cake pan for center placement).
  2. Gently heat orange juice until slightly warm.
  3. Add sugar and stir until completely dissolved.
  4. Add agar and prepare according to package instructions.
  5. Carefully pour mixture into foil-lined pan, ensuring it stays within the foil.
  6. Refrigerate for 1 hour until completely set.

Chocolate Mousse Instructions

  1. Scoop out the coconut cream and heat in a pot.
  2. Add chopped chocolate and stir until melted.
  3. Add sugar and cocoa powder, stirring until well combined.
  4. Prepare agar according to package instructions for cold preparations.
  5. Mix agar into chocolate mixture.
  6. Pour a small amount of mousse over the cake base.
  7. Place set orange jelly in the center.
  8. Pour remaining mousse around and over the jelly.
  9. Refrigerate for 3 hours until set.

Decoration Instructions

  1. Scoop out coconut cream and place in a microwave-safe bowl with chocolate.
  2. Heat in 30-second intervals, stirring between each, until melted.
  3. Pour ganache over set mousse and refrigerate for 1 hour.
  4. Whip cream with cocoa powder until stiff peaks form.
  5. Transfer to a piping bag fitted with chosen nozzle and decorate as desired.
  6. Refrigerate overnight before serving.
  7. Store in an airtight container in the refrigerator for up to 5 days.

Notes

  • Using an 18cm pan for the jelly ensures it sits perfectly in the center of the 22cm cake.
  • Make sure each layer is properly set before adding the next.
  • For clean slices, dip knife in hot water between cuts.
  • Keep coconut milk well-chilled until needed for best cream separation.

Nutrition Facts

12 Servings per container
Serving Size 1 servings (125 g)
Amount per serving
Calories 285
% Daily Value
Total Fat 18.5 g
24%
Saturated Fat 12.4 g
62%
Trans Fat 0 g
0%
Cholesterol 0 mg
0%
Sodium 185 mg
8%
Total Carbohydrate 32.6 g
12%
Dietary Fiber 3.2 g
13%
Total Sugars 24.8 g
50%
Protein 4.2 g
8%
Vitamin D 0 mcg
0%
Calcium 45 mg
3%
Iron 2.8 mg
16%
Potassium 280 mg
8%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically