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For the cake

• 60g unsalted butter, softened, plus extra for greasing
• 60g caster sugar
• 1 large egg
• 20g cocoa powder
• 35g self-raising flour (or same quantity plain flour with 1 tsp baking powder)
• 1-2 tsp milk 

For the orange curd

• Finely grated zest of 3 oranges
• 90g orange juice
• Juice of 1 lemon
• 45g egg yolks
• 50g caster sugar
• 80g butter

​For the chocolate mousse

• 3 leaves of gelatine (bloomed in cold water)
• 6 egg yolks
• 80g sugar
• 20g cocoa powder
• 300ml double cream
• 300ml milk

​For the decoration

• Cake Angels Gorgeous Chocolate Glossy Mirror Glaze
• Cake Angels Zillionaire sprinkles
• Orange zest
• Chocolate

STEPS

To make the cake

1. Heat the oven to 190°C/170°C for a fan oven/gas mark 5. Grease and line a 20cm sandwich tin with baking paper. Use a handheld electric whisk or a freestanding mixer to beat the butter and sugar together in a bowl until creamy and light in colour. Then add 1 egg, still mixing. 
2. Sieve the cocoa, flour and a pinch of salt into another bowl and add to the wet ingredients. If the batter is stiff, stir in a splash of milk to loosen it.
3. Pour the mixture into the tin and smooth the top with the back of a spoon. Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tin for 10 mins before turning out onto a wire rack to cool completely.

 
To make the orange curd

1. Bring the orange juice, lemon juice and zest to the boil
2. Whisk together the yolks and sugar, then slowly pour the hot fruit juice on to the yolks and sugar whisking continuously until completely mixed
3. Return the mixture to the pan and gently cook over a medium heat stirring continuously until it thickens enough to coat the back of a spoon
4. Remove from the heat and whisk in the butter a couple of cubes at a time until it has completely melted and mixed in
5. Pour the curd through a sieve to remove the zest and into a tin lined with clingfilm
6. Allow to chill before placing in the freezer

 
To make the chocolate mousse

1. Whisk together the yolks, sugar and cocoa powder
2. Add 300ml of double cream, milk and orange zest to a pan and bring to the boil
3. Pour over the yolk mixture slowly, whisking continuously
4. Return the mixture to the pan and cook gently over a medium heat, stirring constantly until the mixture thickens enough to coat the back of a spoon
5. Remove from the heat and pour over the chopped dark chocolate and allow to melt, stir in thoroughly
6. Allow the mixture to cool before folding in the whipped double cream

 
To build the entremet

1. Line a straight sided cake tin with cling film and pour 1/3 of the chocolate mousse in, allow to set in the fridge for 30mins
2. Remove the mousse from the fridge, take the orange curd disc from the freezer, take out of the tin, remove the clingfilm and place gently on to the mousse
3. Top with most of the remaining mousse ensuring that it goes down the sides of the curd disc so that there are no gaps
4. Gently place the chocolate sponge on to the centre of the mousse and lightly press down until the mousse becomes level with the sponge but does not cover it
5. Place the tin in the freezer and leave overnight to set. Put the remaining mousse in a small bowl and leave in the fridge overnight
6. Warm the Glossy Chocolate Mirror Glaze until it is fluid but not hot
7. Remove the entremet from the freezer and un mould. Use the spare mousse to fill any gaps or marks in the cake so that you have a completely smooth surface to work on
8. Place the entremet on a rack over a tray and pour on the mirror glaze in one continuous movement, making sure it has covered all of the sides and has left no gaps
9. Allow to set for a couple of minutes before transferring to a plate and allowing the entremet  (mousse cake) to completely defrost in the fridge
10. Decorate the entremet with some chocolate work, Cake Angels Zillionaire sprinkles and twists of orange zest

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