When preparing the cake filling, remember to place the melt chocolate in hot water while dissolving gelatine powder in warm water. Otherwise, when the chocolate is mixed with the cool cream, the cake filling will set easily and fast.

Chocolate Sponge Cake
1. Preheat the oven to 200C. Prepare 1 8-inch cake tin and line the base with baking paper. Bring egga and sugar into a mixing bowl, whisk it until light and stiff. Fold in sifted flour and cocoa powder, stir gently. Add melted butter into the egg batter and sitr rapidly. Pour the batter in an 8-inch round cake tin.
2. Bake at 200C for 30 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Remove from oven and flip over immediately. Leave it to cool. Cut it into 2 pieces horizontally. Take one piece place on the bottom into the cake tin. Set aside.

Mousse Filling
1. Mix gelatine powder with water, and put it in a small bowl. Place it in hot water and stir until dissolved. Set aside.
2. Melt dark chcolate using a water bath, stir in Grand Marnier and cinnamon powder respectively. Stir thoroughly. Add in gelatine mixture, mix it well. Fold in whipped cream, mix it thoroughly.
3. Pour half of mousse filling into the prepared cake tin, place another piece of cake on top. Pour the remaining mousse filling over. Place it in refrigerator until set.
4. Remove the cake tin. Sprinkle the cake with cocoa powder and serve.

Add "Orange and cinnamon Chocolate Mousse Cake" to your Favorite Recipes Book

Remove "Orange and cinnamon Chocolate Mousse Cake" from your Favorite Recipes Book

Add "Orange and cinnamon Chocolate Mousse Cake" to your shopping list

Remove "Orange and cinnamon Chocolate Mousse Cake" from your shopping list

Submit your own recipe

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.