Jaffa Mousse Cake

Prep Time: 10 minutes before and 20 after cooking

Cook time: 90 minutes

Serves: Up to 12 peopleghfdjgdfjdghdkfgfjdghfjdghjd

Description
An orange flavoured syrup cake with a thick layer of chocolate mousse all covered with a rich ganache icing.

Ingredients

 * Cake ingredients:

zest of 2 oranges

100 g castor sugar

250g self raising flour

(or plain flour with a teaspoon of baking powder)

200 g butter, melted

3 large eggs, beaten

Syrup ingredients:

Juice of 3 oranges

100g castor sugar

¼ cup orange liqueur

Mousse ingredients:

250 g dark chocolate

450 ml cream

Icing ingredients:

150 g dark chocolate

150 ml thickened cream

Directions

 * 1) Preheat oven to 160oC (or 150oC for a fan-forced oven). Zest the oranges and pulverize with the castor sugar. If you do not have a food processor you can simply rub the zest into the sugar using the back of a spoon until the sugar turns orange. Add the flour to the pulverized zest mixture. Add the meted butter and the beaten egg and mix thoroughly. Bake in a lined (or very well greased) 20 cm cake tin (preferably a spring-form tin) for 90 minutes.
 * 2) While cake is baking make the syrup and mousse. The syrup is simply the juice and sugar mixed together and you may add a ¼ cup of Cointreau or other Orange flavoured liqueur for added flavour, if you wish. For the mousse beat the cream until soft peaks form and then for a further 30 seconds. Fold melted chocolate into the cream.
 * 3) When the cake is cooked remove it from the pan and cut it in half horizontally while it is still hot. Quickly wash and line the baking pan with plastic wrap. Place the bottom half of the cake back into the plastic lined pan and pour on half the syrup evenly. Add the mousse and top with the other half of the cake. Pour the second half of the syrup evenly over the top of the cake.
 * 4) Refrigerate cake for 2 hours and then remove the cake from the tin and place on a serving plate. Make the icing by adding the cream to the melted chocolate. Ice the cake and return finished cake to fridge until ready to serve. Store any unused portion of the cake in the refrigerator.