Orange Chocolate Bombe Cake with White Chocolate Mousse is a mouth-watering dessert combination that will satisfy even the most demanding sweet tooth. If you’re looking for a decadent dessert for a special occasion, look no further than this delicious treat.
The Orange Chocolate Bombe Cake with White Chocolate Mousse is made from a sponge cake base filled with a rich chocolate ganache flavored with natural orange extract.
The ganache is then kept by a layer of white chocolate mousse, which is light and creamy, adding a contrasting texture to the cake’s rich flavor. The final product is beautifully shaped into a dome and finished with a shiny glaze that makes it look almost too pretty to eat.
White Chocolate Mousse is a classic dessert that has been enjoyed for years. Its origins can be traced back to France. Over time, the recipe evolved. Today, it is typically made from heavy cream, sugar, and high-quality white chocolate. The key to making the perfect white chocolate mousse is a delicate balance of sweetness and creaminess.
When these two classic desserts come together, you get a dessert that is out of this world. The Orange Chocolate Bombe Cake with White Chocolate Mousse is a delicious, rich, and perfectly balanced dessert that will impress even the most discerning chocolate lovers.
Other orange-based cakes from Stay at Home can be found here:
- Chocolate Orange Jaffa Cake
- Whole Orange Cake with Lemon Drizzle Icing
- Orange and Poppy Seed Bundt Cake
- Orange Poppyseed Cup Cakes
- Almost Vegan Blood Orange Upside Down Cake
- Gluten Free Orange and Almond Cake
For this recipe, you need:
- Cake pan (best to have 6-9 inches, depending on your preference)
- Hemisphere Pans (needs to work well with your cake pan)
- Parchment paper
- Kitchen thermometer
- Mixing bowls
- Electric mixer
- Spatula
- Saucepan
- Whisk
To make other bombe and glazed-shaped desserts, you can check out the following videos for more tips.
What’s your favourite SAHM Orange Cake?
You can make different versions of this recipe and create mousse domes in smaller bits. It’s going to be great for the holidays and parties!
Method
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To make the base, mix the flour, cocoa powder, baking powder, baking soda, and salt in a medium mixing bowl.
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In a separate mixing bowl, beat the granulated sugar, brown sugar, and vegetable oil together until well combined.
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Add the eggs one at a time, beating well after each addition.
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Fold in the orange juice and orange zest.
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Gradually add the dry and wet ingredients, mixing until just combined.
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Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Let the cake cool completely in the pan before removing it and transferring it to a serving platter.
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Heat 1/2 cup of the heavy cream over medium heat for the white chocolate mousse until it just begins to simmer.
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Remove the saucepan from the heat and add the chopped white chocolate. Whisk until the chocolate is completely melted and the mixture is smooth.
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In a separate mixing bowl, beat the remaining 1 cup of heavy cream, vanilla extract, and orange extract together until stiff peaks form.
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Fold the melted white chocolate mixture into the whipped cream until well combined.
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To form a dome-shaped white chocolate mousse, you need a hemisphere pan to shape it. We prefer using a silicone hemisphere pan because we found it easier to remove the white chocolate mousse afterward.
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Transfer the melted white chocolate mixture to the hemisphere pan. Now is the time if you need to put anything more into the mousse (like oranges, jelly, etc.).
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Place the cake base upside down onto the top of the melted white chocolate mixture in the hemisphere pan. Make sure it fits!
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Let it cool and chill in the freezer for 3-4 hours.
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To make the glazing, hydrate the gelatin sheets in cold water in a separate bowl. Leave it on the side for later.
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Add 1 cup of sugar and 5 tbsp of water in a heating pan. Out the fire into low-medium heat.
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Bring your syrup to a simmer at 27C (use a kitchen thermometer). After that, add 1/2 cup of heavy cream.
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Add 2-3 tbsp of unsweetened cocoa powder. Mix well.
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Continue to mix the chocolate glaze before adding the gelatin sheets.
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Set aside to cool for a couple of hours.
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Take out your cake from the fridge and remove it from the hemisphere pan. Ensure it's cool and solid for the glaze to go over.
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Put the cake on a rack over a pan with parchment paper. Pour the glaze over the cake.
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Decorate your cake with dried oranges on its sides.
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Chill the cake in the freezer for a couple of hours.
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Serve chilled.
