This Chocolate Orange Dome Cake is a decadent dessert that combines rich chocolate flavors with the refreshing zest of mandarin oranges. Perfect for celebrations or special occasions, this cake is a showstopper with its layers of chocolate sponge, mousse, and a glossy dark glaze. The addition of orange zest and mandarin oranges gives it a delightful citrusy twist.
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Preheat the oven to 180°C (350°F). Grease and line your baking pans.
In a mixing bowl, combine corn oil and sugar caster until well mixed.
Add eggs and vanilla extract, and beat until the mixture is fluffy.
Sift together flour, baking soda, baking powder, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk.
Pour the batter into the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.
Melt the dark chocolate over a double boiler and let it cool slightly.
Whip the cream until soft peaks form.
In a separate bowl, whisk together sugar and pasteurized eggs until light and fluffy.
Dissolve the gelatine sheets in water and honey, then gently fold it into the egg mixture.
Combine the melted chocolate with the egg mixture, then fold in the whipped cream. Chill until set.
In a saucepan, heat cream, sugar, and water until the sugar dissolves.
Add cocoa powder and whisk until smooth.
Remove from heat and stir in butter and gelatine sheets until fully dissolved.
Add the chocolate light and mix until glossy. Let it cool slightly before using.
Layer the chocolate sponge, chocolate mousse, and mandarin oranges in a dome mold.
Chill the assembled cake until firm.
Pour the dark glaze over the dome cake, ensuring it is evenly coated.
Decorate with orange zest and fulletine for a finishing touch.
Ensure the chocolate sponge is completely cool before layering to prevent the mousse from melting.
Use a sharp knife dipped in hot water to slice the cake cleanly.
For a more intense orange flavor, add a few drops of orange extract to the mousse.
Can I use fresh cream instead of non-dairy cream?
Yes, you can use fresh cream, but ensure it is whipped to soft peaks before incorporating it into the mousse.
How long does the cake need to chill?
The cake should chill for at least 4-6 hours or overnight for best results.
Can I substitute mandarin oranges with another fruit?
Yes, you can use other citrus fruits like tangerines or even berries for a different flavor profile.
How do I store the cake?
Store the cake in the refrigerator in an airtight container for up to 3 days.
Can I make the components ahead of time?
Yes, you can prepare the sponge, mousse, and glaze a day in advance and assemble the cake when ready.
Manjula K. Rathnayaka is an award-winning Pastry Chef with nearly 20 years of international experience in Sri Lanka, the UAE, and Australia. Specializing in Continental pastries, bespoke cakes, and artisanal bakery products, he is a recognized culinary leader, former Regional Vice President of SLHPA Dubai, and senior member of the Emirates Culinary Guild Dubai. A WACS-certified Regional Judge (2023–2028), he was named Pastry Chef of the Year 2024. Now based in Australia, he focuses on elevating Sri Lankan fusion cuisine globally through innovation and leadership.
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