I’ve made this Orange Chocolate Mirror Cake with the intention of celebrating autumn’s 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. I really love the texture and flavor pecans and candied orange peel give to the brownie, simply take it to a new level.
For adding more fall colors I’ve decorated the cake with whipped cream orange and yellow flowers and green leaves that are really making a good contrast with the dark glaze which reflects them beautifully.
I have tried to keep the recipe as simple as possible, so everyone can try this at home and impress the guests and family with a lovely fall dessert. Hope you’ll try this Orange Chocolate Mirror Cake and enjoy!
Orange Chocolate Mirror Cake
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
- 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 ⅓ 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
- Cocoa nibs
- 1 cup (240ml) non dairy whipping cream
- Food coloring (green , yellow and red)
- Prepare orange jelly. In a bowl, mix ½ cup orange juice with sugar and stir until sugar is dissolved.
- Dissolve gelatin in 3 tablespoons orange juice and let swell for 5-10 minutes.
- Dissolve gelatin over very low heat and mix with the orange juice and sugar mix.
- Line a 7 inch (18 cm) round pan with plastic wrap.
- Pour the orange mixture into the pan and freeze for 1-2 hrs or even overnight. Cover with plastic wrap after the first hour.
- Prepare orange cocoa brownie. Preheat oven to 320F (160C) and line the bottom of an 8 inch (20cm) pan with parchment paper.
- Place butter into a medium saucepan and melt over medium-low heat. Add sugar, salt, cocoa powder and instant coffee. Mix to combine and remove from heat. Let cool slightly.
- Add vanilla extract and incorporate eggs one at a time. Add flour and mix until well combined.
- Add pecans and candied orange peel and mix to combine.
- Pour the batter into prepared pan and bake for 25-30 minutes until a toothpick inserted into the center comes out clean or with few crumbs.
- Let it cool completely.
- When cooled cut with a 7 inch (18cm) ring.
- Prepare Orange Mascarpone Mousse. Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
- In a large bowl mix mascarpone until smooth. Add powdered sugar and mix to combine. Add vanilla extract and orange zest. Place the gelatin over low heat just until the gelatin dissolves and pour it over the mascarpone mixture and mix to combine.
- In another bowl mix cream until soft peaks form. Gently fold the cream into mascarpone mixture.
- Line the bottom of an 8 inch (20cm) springform pan with plastic wrap and with acetate sheets for the sides.
- Place brownie in the center of the pan.
- Pipe about half of the mousse on top and edges of the cake.
- Add orange jelly on top and cover with remaining mascarpone mousse.
- Cover and freeze for at least 4 hours or overnight.
- Prepare cocoa mirror glaze. Dissolve gelatin in ¼ cup (60ml) cold water and let it swell for about 5 to 10 minutes.
- In a medium saucepan add sugar and cocoa powder. Stir to combine. Add water and whipping cream, stir slightly to combine and place over medium heat. Bring to a boil and remove from heat.
- Add bloomed gelatin into the hot cocoa mixture and stir until completely dissolved.
- Sieve the glaze to remove any air bubbles and let cool to 95F (35C) before pouring over the frozen cake.
- Take the cake out of the freezer, remove the cake from the pan and place it over a rack or simply on a bowl placed over a parchment paper lined baking sheet to collect the excess.
- Pour the glaze on top and edges of the cake. Use an offset spatula to remove the drips and decorate the bottom of the cake with cocoa nibs if desired. Transfer the cake to a serving platter and refrigerate for 1-2 hours to defrost the cake and set the glaze.
- Meanwhile prepare whipped cream decoration.
- Mix non dairy whipping cream on medium speed until stiff peaks form. Divide cream in three bowl. A bit more cream for yellow and orange and a bit less for green.
- Add red and yellow for the orange flowers, yellow for the yellow flowers and green for the leaves.
- Place the colored cream in piping bags fitted with 1M tip for orange and yellow flowers, 6B tip for yellow smaller flowers and tip 67 for the leaves.
- Decorate as desired and refrigerate until ready to serve.