Triple chocolate & orange cake

Ingredients

Brownie Base

77 grams (2.7 ounces) butter
77 grams (2.7 ounces) bitter chocolate
77 grams (2.7 ounces) sugar
1 large egg
1 egg yolk
54 grams (1.9 ounces) flour
0.5 teaspoon baking powder
Pinch of salt
40 grams (1.4 ounces) thermostable chocolate drops
Zest of half an orange

Dark Chocolate Layer

126 grams (4.4 ounces) dark chocolate
40 grams (1.4 ounces) milk
20 grams (0.7 ounces) butter
190 grams (6.7 ounces) cream (33% fat)
4 grams (0.14 ounces) gelatin

Coffee Mousse

65 grams (2.3 ounces) milk
43 grams (1.5 ounces) sugar
50 grams (1.8 ounces) egg yolks
215 grams (7.6 ounces) cream (33% fat)
6 grams (0.21 ounces) instant coffee
6 grams (0.21 ounces) gelatin

Orange Chocolate Layer

126 grams (4.4 ounces) orange flavored chocolate
40 grams (1.4 ounces) milk
20 grams (0.7 ounces) butter
190 grams (6.7 ounces) cream (33% fat)
6 grams (0.21 ounces) gelatin

Orange Jelly

150 grams (5.3 ounces) freshly squeezed orange juice
49 grams (1.7 ounces) sugar
4 grams (0.14 ounces) gelatin

Equipment

16cm (6.30 inch) Cake ring
An essential tool for creating clean layers in your cake. Make sure to grease it adequately to avoid sticking.
Acetate wrap
Helps in achieving smooth and professional-looking sides for your cake. You can purchase it in rolls and cut to fit your cake ring.
Whisk
Ideal for beating eggs and whipping cream. A handheld electric whisk can save you time and effort.
Mixing bowls
Use various sizes to keep your ingredients organized. Glass or stainless steel bowls work best.
Saucepan
Needed for heating milk and dissolving gelatin. Ensure it's heavy-bottomed for even heating.

Instructions

Step 1

Preheat your oven to 180°C (356°F). Melt the bitter chocolate in a hot water bath or microwave.

Step 2

In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Gradually pour in the melted chocolate, mixing thoroughly.

Step 3

Whisk together the egg and egg yolk until smooth, then add to the chocolate mixture. Sift together the flour, baking powder, and salt, then fold into the chocolate mixture. Add the chocolate drops and orange zest and prepare the batter.

Step 4

Greasing the cake ring or baking pan with butter will make it easier to remove the brownie once it’s baked.

Step 5

Pour the brownie batter into a greased 16cm (6.3 inch) cake ring or baking pan. Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.

Step 6

Once cooled, cut a sponge according to the size of your cake ring, then line the sides of the ring with acetate film.

Step 7

You can use a sharp knife to trim the brownie base to fit perfectly into the cake ring.

Step 8

For the dark chocolate layer, soak the gelatin in cold water. Heat the milk in a saucepan and add the drained gelatin.

Step 9

Melt the dark chocolate and butter in a hot water bath or microwave. Pour the warm milk and gelatin mixture into the melted chocolate and mix until smooth. Let the mixture cool slightly.

Step 10

Semi-whipped cream should have soft peaks. When you lift the whisk, the cream should hold its shape but still be soft and creamy.

Step 11

Beat the cold cream until semi-whipped, then gently fold it into the chocolate mixture. Pour the chocolate mousse over the brownie base and refrigerate to set.

Step 12

For the coffee mousse, soak the gelatin in cold water. Whisk together the egg yolks and sugar until light and creamy.

Step 13

Combine the milk and instant coffee in a saucepan and bring to a boil. Pour the hot milk mixture into the egg yolk mixture, stirring constantly. Return the mixture to the saucepan and cook until thickened, then remove from heat and add the drained gelatin.

Step 14

Ensure the coffee milk mixture cools slightly before whisking with the egg yolk to avoid curdling.

Step 15

Let the mixture cool before folding in the semi-whipped cream. Pour the coffee mousse over the set dark chocolate layer and refrigerate.

Step 16

For the orange chocolate layer, soak the gelatin in cold water. Heat the milk in a saucepan and add the drained gelatin.

Step 17

Melt the orange flavored chocolate in a hot water bath or microwave. Mix the warm milk and gelatin mixture with the melted chocolate. Allow to cool slightly.

Step 18

Beat the cold cream until semi-whipped and combine with the chocolate mixture. Pour the orange chocolate mixture over the coffee mousse layer and refrigerate to set.

Step 19

For the orange jelly, soak the gelatin in water. Heat the orange juice and sugar in a saucepan until dissolved, then add the drained gelatin.

Step 20

Allow the mixture to cool slightly, then pour it over the set orange chocolate layer.

Step 21

To get a smoother jelly layer, ensure there are no bubbles in the gelatin mixture before pouring.

Step 22

Once the cake has completely set, remove the cake ring and acetate wrap. Decorate as desired before serving.

Servings

So you've made this fabulous layered pastry – now let's talk about how to serve it! This cake is stunning enough to be the centerpiece of any dessert table. For a sophisticated touch, serve it on a simple white cake stand to really let those layers pop. Add some candied orange slices or dark chocolate shavings on top for an extra hint of luxury.

Pair it with a scoop of vanilla ice cream or a dollop of freshly whipped cream to balance the rich flavors. If you're serving this at a dinner party, consider adding a sprinkle of edible gold leaf for that “wow” factor. For the beverage pairing, a hot espresso or a glass of sweet dessert wine like Moscato complements the flavors beautifully and offers a delightful contrast.

For a fun twist, you could even turn this cake into individual servings by using mini cake rings to assemble the layers. This way, everyone at the table gets their own perfectly plated piece of heaven. Who wouldn't appreciate that?

Variations

Looking to accommodate specific dietary needs? We've got you covered! For a gluten-free version of the brownie base, simply replace the flour with a gluten-free flour blend. You may also need to add a pinch of xanthan gum to ensure the right texture.

For a vegan adaptation, swap out the butter and cream with plant-based alternatives like coconut cream and vegan butter. You can use agar-agar as a substitute for gelatin, and flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons of water) can replace the egg and egg yolks. Make sure your dark chocolate and instant coffee are vegan-friendly as well.

Faq

Do I need a special thermometer for making the sauce?
No, you can usually manage with a standard kitchen thermometer, or even estimate by observing the mixture closely for desired consistency.
Can I make this cake without a cake ring?
A cake ring helps achieve neat layers, but you can use a springform pan lined with parchment paper as an alternative.
How can I achieve smooth layers in my cake?
Ensure that each layer is cooled and slightly set before adding the next. Also, using a semi-whipped cream helps in achieving smooth layers.
Can I prepare some layers in advance?
Yes! The brownie base and the dark chocolate layer can be prepared a day ahead. Just store them properly in the fridge.
What's the best way to handle gelatin?
Always soak gelatin sheets in cold water to soften before adding them to a warm mixture. Stir well to dissolve completely.
How do I prevent the cake from sticking to the acetate wrap?
Ensure the acetate wrap is cleaned and thoroughly dried before use. Greasing the sides can also help in easy removal.