My favorite recipe for carrot cake has change! Orange got a leading role, the cake became a sponge cake and gotdressed with a brilliant chocolate mousse – with only 3 ingredients!
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Ingredients
For thw cake (2 sponges)-
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- 4 eggs ,
- 225 gr granulated sugar ,
- 300 gr sunflower oil ,
- 500 gr carrot, grated ,
- zest from 3 oranges ,
- 300 gr flour, sifted ,
- 2 teaspoons cinnamon ,
- 1 teaspoon ginger ,
- 1 full teaspoon baking powder ,
- ½ teaspoon baking soda ,
- ½ teaspoon salt ,
- 1 vanilla ,
- 200 gr walnuts, chopped
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,
- 600 gr heavy cream ,
- 3 tablespoons cocoa sifted ,
- 2 tablespoons powdered sugar
Instructions
For the sponge cake:-
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- Beat the eggs and sugar with the wire in the mixer until they whiten and fluffy. ,
- Add the sunflower oil and continue whisking for 2 more minutes. ,
- Stop the mixer, add the grated carrot, orange zest, flour, cinnamon, ginger, vanilla, baking powder, soda and salt. ,
- Gently mix with a silicon spatula and finally add the nuts. ,
- Butter and sprinkle with flour 2 cake pans, add the mixture and bake in a preheated oven at 180 °C for 45-50 minutes. ,
- Let it come to room temperature and remove from the pans.
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- Put the cream in the mixer bin and beat it until fluffy. ,
- Then add the sugar and cocoa to the mixer and continue whisking until homogenized. ,
- Transfer the mousse to the fridge and leave it for at least 30 minutes to tighten.
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- Let the sponges cool completely. ,
- Cover the top of the first sponge with the 1/4 of the mixture. ,
- Then put the second sponge cake on top as a lid and cover all sides with chocolate mousse. ,
- Decorate with cherries, grated chocolate or grated biscuit (optional).
