Recipes: Raw Chocolate Orange Mousse Cake

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I’m celebrating this week.  Celebrating life, blissful connections, new opportunities, spending time in nature, being with close friends and beloved family, sweet weddings, golden orange and pink sunsets on the beach, crisp clean saltwater-scented air, long meals and laughter in the kitchen…and much, much more.

Orange Chocolate Mousse CakeThis cake is certainly one for celebrations, and one to be celebrated! I originally made it for Kathleen’s birthday after we got back from Tulum, and fell in love with the combination of creamy chocolate and orange.  I used orange essential oil and orange zest to give it that candied orange peel flavor, and topped each sliced with an extra heaping of the orange marmalade.

marmalade1orangeflowers2I used a 5-inch spring form cake pan the first time around (as pictured), and ended up with a pretty thick layer of the chocolate shell on top.  We found post-Birthday/Cinco de Mayo feast that the individual slices – as amazing as they were – might have been better (to our stomachs!) just a little smaller.  So I tried this recipe again in a 9-inch spring form pan that made it more like a flourless chocolate torte you usually see rather than a thick tall birthday-type cake.  So when making this recipe, it’s up to you to decide how you want the shape and size of the cake.  But I’ll tell you, with this flavor combination, you can’t really go wrong! Lots of licking spoons and a few fingers in the batter are in promised order….

Orange Chocolate Mousse Cake-001orangemoussecakeIMG_1624 ORANGE CHOCOLATE MOUSSE CAKE 

Orange Marmalade
1 cup orange juice
¼ cup raw honey
½ cup orange segments
2 tbsp orange rind, julienned

In a large bowl or pan with good surface area, combine all ingredients, whisking in honey until well incorporated.  Place in your dehydrator on 118 degrees for 12 hours. Mixture will reduce to a gooey marmalade consistency. Can be stored in your fridge in an airtight container up to 7 days.  When ready to use, pour on top of the cake or over individual slices.

Note:  If you don’t have a dehydrator, this marmalade can be made on your stovetop by combining all ingredients in a small saucepan and cooking on low-med heat until reduced to a stickier marmalade.

Crust
2 cups almonds, soaked 8 hours
2 tbsp coconut oil
2 tbsp vanilla extract
½ tsp cinnamon
½ tsp salt

In a food processor, combine the almonds, coconut oil, vanilla, cinnamon and sea salt. Pulse together until the mixture begins to form a doughy balm.  Press the crust into the bottom of a 5-inch or 9-inch spring form pan, depending on the size of cake you choose. Place crust into freezer, allow to sit for 30 minutes before pouring batter on top.

Filling
2 cups young coconut meat
1/2 cup coconut butter
1 tbsp coconut oil
1 avocado
1 cup cacao powder
2 tbsp vanilla extract
1 cup maple syrup
1 tsp apple cider vinegar
½ tsp cinnamon
¼ tsp salt
8 drops Orange Essential Orange Oil (or 2 tsp orange extract)
3 tbsp orange zest
1/2 cup cacao butter

In your dehydrator or in a double boiler on low heat, begin to melt the cacao butter.  Working to blend in stages,  first add the coconut meat, coconut oil and coconut butter to your high-speed blender.  Puree until creamy.  Add the avocado and blend again until well combined.  Combine the remaining ingredients, except the cacao butter, and blend again.  Last, add in the melted cacao butter and blend one more time until well combined.  Remove spring form pan from the freezer and pour in filling on top of the crust.  Use a spatula to smooth the top out.  Cover with plastic wrap, then place in freezer for 1-2 hours to set before adding hard chocolate layer.

Hard Chocolate Layer
½ cup coconut oil
½ cup cacao powder
4 tbsp raw honey
½ tsp vanilla extract or vanilla bean powder
¼ tsp salt

In a high-speed blender, combine all ingredients and blend until smooth and glassy. Remove cake from freezer. Pour slowly on top of cake, using a spatula to smooth out.  Allow to sit for 10 minutes before placing in your fridge for another 30 minutes to harden.

6 Comments

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6 responses to “Recipes: Raw Chocolate Orange Mousse Cake”

  1. Wow, wow, wow, Claire, this cake looks divine – and dehydrating the marmalade is genius. I found your beautiful website recently and had to dive into every post – didn’t want the exploring to end! Really love and appreciate where you’re coming from, swoon over your photography, and so looking forward to learning and reading more. Lucie x

  2. Larkin says:

    I would love to make this for my husbands birthday this week but finding coconut meat won’t happen high in the Rocky Mountains…what would you suggest I use instead?

    • vidyacleanse says:

      Hi Larkin! You can sub the 2 cups of coconut meat for 2 avocados + 1 cup coconut butter + 4 tbsp coconut oil. Use this ratio instead of the first 4 ingredients listed on the filling recipe. I hope this is helpful! I also like the company “Exotic Superfoods” for ordering raw young thai coconut meat if you ever want to play around with it for other recipes 🙂 Let me know the recipe turns outs!

      http://www.exoticsuperfoods.com

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