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Mandarin Orange Cake with Citrus Mousse and Chocolate Ganache

This mandarin orange cake is the fluffy and light mousse cake of your dreams! This elegant dessert is made with a classic sponge cake, a citrus mousse, and topped with rich chocolate ganache. Add slices of mandarin to the top for a burst of orange in each bite!
Total Time2 hours 20 minutes
Course: Desserts
Cuisine: Russian
Allergy: Nut Free, Vegetarian
Servings: 10
Calories: 449kcal
Author: Marina Rizhkov

Equipment

  • knife
  • bowl
  • Cake spatula
  • Stand mixer

Ingredients

  • 5 large eggs
  • 1 cup sugar
  • ¼ tsp vanilla extract
  • 1 tsp baking powder
  • 1 cup all-purpose flour, unbleached
  • 10 oz can mandarines, in juice, strained, divided into separate bowls
  • 3 oz package jello, lemon flavored
  • 2 cups heavy whipping cream, 473 ml
  • 2 Tbsp powdered sugar
  • 2 fresh mandarines, for decor, optional
  • 4 Tbsp unsalted butter
  • ½ cup chocolate chips

Instructions

  • Preheat oven to 350 F. Grease a 9″ round cake form.
  • On high speed, beat the eggs with sugar until a pale yellow color. Add in vanilla extract.
    5 large eggs, 1 cup sugar, ¼ tsp vanilla extract
    Mandarin mousse cake batter in a white bowl with a cutting board with a hand mixer.
  • Lower the speed to the lowest and add baking powder and flour. Mix for one 1 minute then transfer mixture to ready cake form.
    1 tsp baking powder, 1 cup all-purpose flour,
    Cake batter in a white bowl on a cutting board with hand mixers.
  • Bake for 25-30 minutes, or until a tooth pick comes out clean when inserted. Cool down completely.
    Baked cake layer on a white plate.
  • Strain one can of mandarines and separate the juice and mandarines into separate bowls.
    10 oz can mandarines,
    Jello in a white bowl and mandarin slices in a white bowl for mousse cake.
  • Into the bowl with the juice add lemon flavored Jello. Microwave for 3 minutes, stirring after each minute. Or you could go the healthier way and bring it to a boil in a sauce pan. Let it cool down.
    3 oz package jello,
    Jello with water mixed in a white bowl for mandarin mousse cake.
  • In a medium sized bowl beat heavy whipping cream with powdered sugar until stiff.
    2 cups heavy whipping cream,, 2 Tbsp powdered sugar
    Cream with hand mixers in a silver bowl.
  • Combine with jello, on lowest speed.
    Mousse for mandarin orange cake in a silver bowl.
  • Transfer into a form exactly the same size and shape like you made the sponge cake in. Add slices of mandarin to the mousse. Refrigerate until completely set, 45 minutes.
    Mousse with mandarin pieces in it in a springform pan.
  • Slice the sponge cake horizontally in the middle. Take the mandarine mousse and put it on top of the bottom slice of cake, cover with the other half. Refrigerate until the ganache is ready.
    Mousse in a springform tin.
  • Melt unsalted butter and stir in the chocolate chips until smooth. Pour over cake. Optional: dip fresh mandarine slices into ganache for decorating.
    4 Tbsp unsalted butter, ½ cup chocolate chips, 2 fresh mandarines,
    Ganache for cake melted in a saucepan.

Notes

  • Other fruit can be substituted, like peach or pear. 
  • Make sure the mousse is completely set before pouring the ganache on. 

Nutrition

Calories: 449kcal | Carbohydrates: 50g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 130mg | Potassium: 168mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1271IU | Vitamin C: 13mg | Calcium: 88mg | Iron: 1mg